ellcupacabra, you tell the truth. That's why the English think when you put a sausage and a piece of bacon on a cutting board, plus some pepper, tomato and onion, that you are a barbarian who is raw meat. and the paradox is that English bacon can't be bought in English (fingers), they don't know it. English smoked bacon is raw: even after roasting, it is not as crunchy as ours (Czech, Slovak), it is simply typically English - tasteless. I don't even talk about bread in britain ... if the English bacon / in our circumstances /: recipe: the raw material is **** flank (**** flank). salt for 14 days (possibly shorter with combined salting). then rinse, boil a little. the surface (to make it dark) can either be treated with peppers, but I recommend caramel. smoke cold 2-4 days (depending on size) or heat (approx. 60 °) 4-8 hours - the temperature must not exceed 70 ° C, otherwise the fat will drip. sometimes the wood can be sprinkled with water to make more dense smoke. in the end, it should look something like this: good taste.