A while back my parents went to Europe for a military reunion/vacation. Pop came back talking about a meal in London they enjoyed where they had Bone Marrow (which for some reason the kept calling Foie Gras) and broiled Bacon. So any of you weekend chefs know about a roasted piece of bacon?
He said it was like 2 or 3 inches wide and maybe 4 or 5 inches long. Since we are making our own bacon these days, thought it a perfect time to try making it, especially after seeing the smoked bacon slabs. I am guessing they had to have rendered some of the fat out or it would gag me and I like that fat, its were all the flavor is.
Anyone ever see these done? Know anything about them? Have a recipe or a Q-view?