This was the reply that came from a question on how we could try and standardise the shape of Cure and Simple bacon. Not that the bacon tastes any different but the all too fussy consumer wants their artisan bacon to look exactly like the supermarket alternative.
The loins from each pig are always different in shape, unsurprisingly, after all no two pigs are identical. The large processors get round this by freezing your bacon down to about -8C, essentially this gives the bacon loin a consistency akin to play dough. This allows the bacon to be pressed into a perfect shape, before slicing. The end result is bacon that is the same size and dimensions slice after slice, the consumer is safe in the knowledge that their bacon will be the same shape day in day out.
For us we do things a little more traditionally, calling on times gone by when people didn’t expect exact dimensions time in time out, and blast chillers didn’t exist. We have to accept that the chump end of the loin is much thicker to the shoulder end. Generally speaking if your Cure and Simple bacon is much more circular in shape, it comes from the chump end. If it is similar in shape to streaky bacon, more rectangular in shape then it comes from the shoulder end. As for the middle it looks more like the bacon you come to expect in the supermarket. In regards to shape their will never be two packs of bacon that look the same, they all taste the same due to the exact recipes we use but shape will always be different.
Refreshingly, the Cure and Simple customers have yet to pick up on the difference in shape of their bacon, must be that they also understand that a pig is not square.