I have just returned from my local butcher - although local is stretching it at 12km away (as the closer one closed last month).

Anyway I spoke with him about "English" bacon. He didn't know what it was, so I showed him pictures and asked whether he could make some. SURE was his response.

It will be about 35chf per kilo - and will be salted, smoked and without bones (unlike the bacon steaks that he already does).

I didn't want him to go to all the trouble of doing one just for me, nor do I want to spend the rest of the year only eating bacon, so I wanted to gauge forum interest.

Butcher: Erich Bleicher, Usterstrasse 11, 8617 Monchaltorf.

Would people put the effort in to go to Monchaltorf if I get him to make one?

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"Don't believe everything you read on the internet" Abraham Lincoln

Too far

Almost worth moving to Monchaltorf.

Strange - after all these years, plus a few in the States, I've actually, now, got used to streaky.


Coop, one time had English Bacon, and was labelled as such - but it was quite tasteless, too expensive and had a high water content, giving the usual white foam when cooked. Was always reduced to clear because of sitting on the shelf until sell by date. I don't think it's sold any more.
Ditto for Migros Le Shop, when it comes to taste and price.

Unfortunately, I'm just too geographically challenged to jump on your bandwagon.

However, if you ever got him to make proper traditional black pudding (not the limp dick stuff you get here), it would be a different matter.

Let me see if the Bacon works - then I can work on him for the Black Pudding!!

The place is a proper old school butcher - everything is made by them and the meat is locally sourced.

Jelmoli food hall (ZH Bahnhofstrasse) has English style cuts of bacon. Look in the self service closed fridge beyond the butcher's counter. About CHF10 for ~6 rashers.

Too far for me and I also have turned to preferring the more dry / less water content streaky stuff.

However just to make some of you jealous.. Just had the inlaws over and they brought scottish lorne sausage, black pudding, tattle scones etc ..

Still have one of these left

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Thanks to this thread I got a packet of Waitrose dry-cured bacon out of my freezer and just made a bacon butty.

When I lived in Stuttgart, I read on Germany's expat forum that a butcher had opened in Munich selling English style bacon. Apparently they had to cut the pig up a totally different way to the German standard so they needed a high turnover to make it worthwhile. I doubt it will happen as many of us make enough trips back to the UK to stock up. Bacon doesn't take up much space, lasts for ages in the fridge and almost forever in the freezer (well, until you eat it!).

Ah, you'd have to send him to the "Mystic East"!

https://youtu.be/TJxGi8bizEg

https://www.youtube.com/watch?v=SuP1eycaA6c

Funny word, "rasher". If there was a trend for restricting the sale of bacon, you could say that there was a rasher ration fashion. And then you would sound like Muttley:

A late answer I know...
We make proper back bacon (thick cut, smoked and unsmoked no water injected) and various British and South African style sausages. It is available on line at www.meatpoint.ch (we mail all over) or in shop at Jim's British Market in Gland, canton Vaud.

But your website is a pile of crap - and requires people to login to see prices.

Aldi Germany often offer English style back bacon ( for about 10 rappen per kilo) - I exaggerate the price!.
Actually is not bad but a bit thin cut for my taste, definitely better than frying the usual Black Forest "bacon"; which itself reminds me of the thin cut Canadian bacon (in tins if my memory is working) we used to get in CARE packages post WW11 - so anyway a bit of nostalgia.

Yeah, pretty interesting how you can expect to make more business by making a site members only...

However, I took one for the team and the prices are basically:

• British-style sausages (regular, cumberland etc) - 400g (6 sausages) - 14chf
• Bacon (back) - 250g - 11chf (basic brand)-15chf (premium brand)
• Pies (Beef & Guinness etc) - 4x 230g - 35chf

Let's hope I am a better butcher than a website maker:-))

Seriously, when you walk into our physical shop we will introduce ourselves and ask your name, same principle goes for the virtual environment - we want know each of our customers:-)

Sorry but you need to wise up a little, this is not 1920 where people want to have to pop in anywhere for a friendly chat, and unless you do not actually want more business or can afford to be incredibly selective about your custom then as far as marketing strategies go it is pretty bizarre.

You are asking people to give you their personal information (name, number, email) simply to get access to your site and view products and prices without even knowing if they will like what they see... in the modern digital age that is not really so acceptable for a simple online store, and I highly doubt from looking at your site or reading your posts that your online security or awareness is up to so much. How are you protecting everyone's personal information? Have you made efforts to make your website secure?

Call me old fashioned then (as are our recipes and methods).
1,122 over four years, excluding yourself and 4 others who signed up today is good enough for me - we don't produce on an industrial scale.

It's allll tooooo late ..... after time in the States, and, now, many years here, my tastes have been well and truly assaulted and I've been converted to streaky ..... there is no way back - just too lean and dry.