> Living in the US, I know what American bacon is, of course. And I also know that Canadian bacon is much like ham. But, I don't know what English bacon is like.

Except that real Canadians consider the "American bacon" type of bacon to be the REAL Canadian bacon. Canucks don't call that plasticy ham stuff as "bacon", it's just "fried ham rounds".


> Could someone describe English bacon for those of us who have never had the pleasure of eating it? Thanks!

I don't quite rightly know what that "English bacon" is, either. Maybe enile knows. Anyway, when I was in London, my hosts served us this organic, free-range-grown bacon that was pretty much identical to the, erm, real Canadian/American bacon. Perhaps they were just being polite. But my hosts *did* introduce us to the joys of Danish gravilax at breakfast. This was a dilled smoked salmon from a Scandanavian specialty deli, as it later turns out. At the time, it was so delicious and so addictive that my mother and I ran out and bought 1800g (4 lb, eh) of it from both Harrod's and Marks & Spencers. But I don't recommend you do that (i.e., buy English gravilax). Compared to Danish and Canadian smoke-cured salmon, the British stuff tasted like, er, oil paint. :-( So while I'm not sure that 'English bacon' has the unfortunate qualities that Sam decries, I would probably think twice about actually trying it...

Wolf "Mmmm, smoked salmon... yummy omega-3 fatty acids" spirit