For anyone who has grown up in the UK, or even anyone who has visited the UK, it seems pretty obvious that the British interpretation of bacon is the only correct version of bacon. Americans seem to think that streaky bacon is the preferred option, when its actually much higher in fat (and thus less meaty) than back bacon. In comparison, the circles of wafer-thin 'bacon' found in the delicatessen-section of the local supermarché are nothing short of a travesty.
At this time of celebrating our 20th anniversary, here at The Trading Post we have spent much time reminiscing about how far we've come and, indeed, where we've come from. We started in a tiny shop with one van, moved to a small warehouse - where the office literally involved three people sat back-to-back - to our current position in a 1,200m2 purpose-built facility on a commercial estate featuring two separate industrial freezer buildings, a professional kitchen and a buzzing modern office. What has this got to do with bacon? EVERYTHING!
The Trading Post was built on bacon, sausages and baked beans. Whilst we now have thousands of different products, with a range that is ever-changing to suit the requirements of our customers, French supermarkets and large tour operators, bacon, sausages and baked beans have remained constant throughout. Recently, on a trip to a remote part of Corsica, the local barman/shop owner/holder of various roles in the village could not express strongly enough how surprenant the British cooked breakfast is when compared with other options. He had been to London once. He could only have had a couple of full breakfasts. He couldn't be more clear that British bacon was infinitely superior. When you factor in that Corsicans are famous for their pork and charcuterie, this seems even more relevant.
To surmise, British Back Bacon is one of the country's most iconic, important, and internationally-beloved products. As long as there are bacon butties, The Trading Post will be delivering rashers across France and the rest of Europe.
