Wednesday, September 8, 2010

Not found in France

I've often been intrigued by the absence, in France, of certain foodstuffs that are popular in the English-speaking world. A striking example is the cut of meat known (in my native Australia) as a T-bone steak. In France, there's another missing meat product: bacon, as served up with eggs for breakfast. The French do indeed eat a pork product referred to as bacon, but it's not exactly the genuine stuff. The following interesting video presents the manufacture of bacon in the USA:

As far as I know, there are no factories of this kind in France… but I may be wrong. I should ask for on-the-spot information—the complete in-depth bacon story—from a Franco-Australian observer who happens to live in the pork-production center of France: his native Brittany. I'm referring to my son François.

1 comment:

  1. Ah yes! A decent bacon sandich would be most elcome; I miss bacon even more than I miss proper Real Ale.

    With regard to your remark about the T-bone steak, the French certainly have some strange ways with meat. Why for example go to the trouble of making (and naming) the appalling bavette? Always exactly like shoe leather it is; beastly!