A few days ago I was trying to explain to the Chefettes about the olden days, when bacon could be placed in a lightly greased (if at all)pan and the bacon would yield fat to fry eggs, bread, and Force in. Even taking bacon out of the packet and leaving it in greaseproof paper to dry out a bit doesn't stop the vile white **** leaching out. I usually par cook it take the rashers out clean the pan and finish off with butter, or grill it, Don't even get me started on shrinkage! We have a local organic butcher, but his stuff is much the same. Has anybody here tried one of the mail order type businesses, and if so can you recommend any in particular? Any info gratfully received, thanks. Chef.