i could look this up or ask but it is more fun to explore it as an EXPERIMENT viz which bacon does WHAT? bacon is sold in all different permutations — back bacon, unsmoked bacon etc — and i realised this week i have never bothered working out which i normally buy, and what i like and how i like it

this experiment runs in PARALLEL to the remaining FOOD SCIENCE experiments not yet written up, not to mention part two of WHAT CHEESE IS GOOD TO FRY?