>>>>Everyone knows it has to be Texas Pete on eggs!
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>>How very NC of you. ;-) Must say that in the US these days I ask for everything "dry" ... because food generally is of such quality that it doesn't need to be slobbered in mayo or any of that other wet stuff. ;-)
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>The fashion has come here as well... even though it goes against the very definition of sausage, salami, ham and other "suhomesnati proizvodi" - literally, dry meat products.
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>And it's some brine that they inject, to the extent that a slab of bacon is so thick that the pig it came from would probably have required a wheelchair to move around. A butcher here called these injected things fast food - you must eat it within a couple of days, or else it goes all slimy and sticky.
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>I bought a piece of smoked neck (because what they sell as "dry neck" nowadays is anything but dry), twice as expensive, but I guess I got me a better deal. I wasn't paying any water at the price of meat.

Now you can buy non-refrigerated bacon here. Hats off to them if they have figured out how to do that and keep the bacon safe to eat. I do not find the concept reassuring and have not tried it.