That Gristly Bit In 1970s Bacon

[sp1814]

This is a question to some slightly older Ab'ers.

Remember back in the 70s, whenever you bought packets of bacon (back bacon, rather than streaky), you frequently got that little bit of white white gristle in it?

Well, how comes you never get it any more?

Me and some mates were talking about this over the weekend, and none of us can remember when we last had to negiotiate that bit of gristle/bone...

[warpig1]

Oh yes, I remember that, you had to eat round it or eat it and then spit the gristle bit out, haven't seen it in years. Maybe they have genetically modified pigs so it doesn't exist any more, ha ha.

Actually they have probably altered the cuts so that it isnt included any more, put the gristly bit into sausages and then pump the bacon slice full of water to make it look the same size.

[BillStickers]

You can still get it in some packets, I have definately had the gristle in back bacon within recent memory. What I would like to know is why bacon doesn't have the rind on anymore that I used to like to chew on after eating the rashers. I havn't seen that since the 70's.
Like a leather shoelace, lovely!

[spudqueen]

My Mum used to cut the rind off and grill it seperately, it came out lovely and crispy, a bit like the king of port scratchings! I'm sure the bacon at the butchers still has the rind on. I'll have to look next time I'm in!

[bigsister]

Oh pleeeeeeeease dont start talking about bacon. I am on a new diet, and my mouth is watering right now!!

[sp1814]

Bacon rind!!!

I'd completely forgotten about that.

Now I'm really curious about all this...missing rind, missing gristle.

Think I'll have to take it up with the butcher in Sainsbury on Saturday.

Someone at work reckons that the missing gristle "has something to do with the BSE crisis a few years back", but I've discounted that, because as far as I'm aware, bacon comes from pigs, not cows.