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Is that a British thing? I don't know what a rasher is, and the only options we get is the size of the cut and the type of smoke used. [[User:HelpJazz|Help]][[User talk:HelpJazz|Jazz]] 14:37, 18 October 2008 (EDT)
Is that a British thing? I don't know what a rasher is, and the only options we get is the size of the cut and the type of smoke used. [[User:HelpJazz|Help]][[User talk:HelpJazz|Jazz]] 14:37, 18 October 2008 (EDT)
:A rasher is essentially just another term for a slice of bacon. The main bacon cust available are 'back', 'middle' and 'streaky' (the first and third being by far the most common; 'back' includes a large oval of lean bacon; straky doesn't. Both are available smoked or unsmoked; some specialised versions are available (rare breed pig, organic, free range, applewood or hickory smoked as to common-or-garden non-specific smoke). You can pay a bit more for 'dry cured' bacon - that is, cured in the [[old style]] way, rather than injected with water which leads to it oozing a rather unsightly whitre foam during cooking. Despite all this, bacon is wonderful stuff: you should cross the pond and take in a few Full English Breakfasts, HelpJazz.