This is disgusting Ronni. I buy pork belly and make bacon, The first thing I do is take off the skin and then slice it to back in the oven. After that I can it. I never leave fur, skin or teats on my bacon...LOL
That's kind of disgusting. I think I'd take it back to the store, get a refund and better brand of bacon.
Now my hubby wouldn't even be talking about it...he would just pull it off when he pulls off the skin....my little farmer is rough and tough...not like us little girlies....LOL
There is a plus side to growing up in a concrete jungle where almost everything comes with an aisle number attached. Bacon: aisle 1 for the store brand and aisle 2 for the meat producers commercial brand stuff. No skin, no teats, no hair, hair?? Thick slices, thin slices, maple cured, smoked and a half dozen other things. Neatly packaged with all the appropriate labels and warnings. Where does it come from? A truck of course. The next thing is cook it. Jerry
Wow!! Jane, wherever did you come across this gem of a label? In Texas? Our next trip to Vermont is to look at the fall colors, now a side trip to a supermarket is added the agenda. Before then I will look on aisle 2. What a label This neck of the woods too!! Jerry
Honest to Pete, Chowhound has a tutorial on making bacon in your dorm room. Texas A&M is going to be redolent with the smell of crispy bacon! https://www.chowhound.com/