Any experiences? It looked like bacon but was way cheaper so I bought some. Now that I'm searching online, there are a lot of mixed yea's and nay's about just seasoning and frying it up like bacon. Suggestions?
EDIT: I fried it up in reserved bacon grease with a little salt and pepper, and made sure to get it pretty darn crispy... and it's really good! Thanks Karin!
I love side meat and basically just fry it up crispy and then sprinkle with a bit of sea salt. You can spice it up any way you want. I find that i like it better than regular bacon....(blasphemy?) I think the trick is to ake sure it's crispy.
I guess it was a depression-era food my grandparents adopted and kept going with as tradition as my grandfather seemed to enjoy it. My mother will occasionally make it still. Buried in salt upon salt upon salt. Fried up with so there is no wiggle left in the slices.
I still have fond memories myself, I've only had it the one way. Maybe it there is some foodie way to prepare it but I couldn't recommend the way my family eats it as either health. And it tastes like you'd expect for a depression-era food. Bland compared to even the worst bacon. That won't stop me from going over to my mother's when invited to a side pork dinner! (ah, memories)