Sir; re: your article on breakfast (August 23, p41). In supermarkets and in the majority of independents there is a product which the producers refer to as bacon. Bacon it isn’t. Bacon doesn’t leave a white phosphate amalgam in the pan. Today’s product should be named “chemically altered pork”.
Having started in the butchery trade in the late 1940s, I can remember when all that came out of bacon was pure bacon fat in which to fry your eggs.
If Keith Hardman of Danepak could set a trend and put real bacon back on the shelves I feel sure his trade would increase despite the premium price.