John C. Pavao wrote:
>
> Let's face it, no one's going to buy "sliced pork belly, please remove the
> skin"!  Anyway, if the term bacon refers specifically to cured meat, then
> I've seen "uncured bacon" inappropriately labeled in stored as just that.
>  I think it's just for lack of a better term.
>
> Take care,
> John Pavao
>
> ----------
> I believe you are right.  Bacon is a cured meat.  But a lot of people
> wouldn't know what you were talking about if you said to go to the
> store and by side meat.  It could also be described as unsalted salt
> pork, too, but saying uncured bacon gets the message across better.


Ah, the light dawns!  We're talking about plain old sow-belly, yes?

Jackie