Bacon revisited

After an extended discussion of the various sorts of bacon and cuts of pork in general, I tried smoked but uncured bacon this morning. I also adjusted my cooking technique, opting for a slightly lower heat. This produced a more classic look. However this could have been to a different cut. This morning's bacon was very crispy with no saltiness. In fact, despite the tremendous amount of grease left behind in the pan, it was dry. My bacon mystery continues.

Meal:

• 2 eggs fried in butter
• 2 strips of uncured, smoked bacon
• 2 pieces of toast with butter and jam
• Stove to espresso with raw milk