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The article gives the impression of being written to excite disgust or revulsion. Words like 'carcass', etc. Is someone trying to send a subtle message here? --Ed Poor 12:26, 24 May 2007 (EDT)

I've been accused of many things but subtle I ain't! ; P I can remove them or rephrase them if you prefer but it's pretty standard terminology when talking about cuts of meat. Fingermouse 12:31, 24 May 2007 (EDT)
Can you reword it so the reader would like to eat pork? --Ed Poor 12:32, 24 May 2007 (EDT)

Actually, I overused the word carcass, thanks for pointing it out as it seemed a bit repetitive. Used some friendlier similes, let me know if any more of it needs rewording. Fingermouse 12:33, 24 May 2007 (EDT)

You're doing fine; keep it up! :-) --Ed Poor 12:35, 24 May 2007 (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. HelpJazz 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. Middle is the stuff inbetween. Both are available smoked or unsmoked; some specialised versions are available (rare breed pig, organic, free range, applewood or hickory smoked as opposed 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 and growth hormones which leads to it oozing a rather unsightly white foam during cooking. Despite all this, bacon is wonderful stuff: you should cross the pond and take in a few Full English Breakfasts, HelpJazz. Bugler 16:28, 18 October 2008 (EDT)