The home country
There are a few things I miss about England, the beer, which I have mentioned on numerous occasions, bacon and many more that I will not go into right now. Although there are numerous cultural differences between the English, Scottish, Welsh and Irish, bacon is one of those things we certainly have in common. The diaspora of the British Isles, will, when gathered together in foreign lands, occasionally give voice to the things from home that they long for and chief among them is the rasher.

British bacon is completely unlike American bacon, having more than 70% less fat, neither is it like Canadian bacon, nor is it anything at all like the 'English bacon' available in Canada. Loins of pork are cured in either brine, also known as Wiltshire cure or dry cured in salt. It may also then be smoked using a number of different woods, prior to the moment when it is grilled or fried and becomes breakfast ecstasy.

Most every country today has restrictions on the personal importation of food stuffs, so unless you are in a place that already caters for the British or Irish ex-pat, you are destined for a life of breakfast time disappointment. The US already has this angle covered and Spain is also not a problem due to Gibraltar and also it's proximity to the UK. Canada is not so similarly served.

A chat on this subject erupted with an Irish couple I know, Kevin and Nora a marvelous couple. They too suffer from bacon and sausage withdrawal and going cold turkey is not an option. They told me that the Irish in Canada have resorted to smuggling. Planes with suitcases stuffed with sausages, bacon and cheese and onion crisps ( a flavour combination that is legal yet unavailable in Canada) arrive every day from Ireland. Bulk packs of bacon are split up into individual packets and spread amongst the luggage so that even if the customs people do catch a pack, hopefully a few will get through. Apparently, as long as the bacon is for your personal use you can get away with it, but they can get quite heavy on anyone suspected of being a dealer. The customs guys apparently turn a blind eye to flights from Dublin as they know it goes on.

Nora also brings in sausages as she can't find any she likes here. I suggested she make them herself. I explained that if sausage skins aren't available, then perhaps Trojans natural, non-lubed of course, could suffice and then the world is her banger flavour-wise. But she didn't seem keen, maybe the idea of ribbed sausage with a teat at one end was offputting.

While we were talking about this I had visions of guys in black uniforms and dogs specially trained to sniff out bacon and sausages walking past lines of Irish people. An otherwise innocent looking man in a Guinness T-shirt with ginger hair sweating profusely, worried about what will happen if one of the sixteen condoms full of dry cured streaky and smoked back bacon he swallowed before getting on the plane should split. Breakfast would be ruined, that life of fear that is the lot of a bacon mule.

An empty, darkened warehouse near lake Ontario, the sunlight scatters through broken, dirty panes of glass and lands glimmering in the puddles on the floor. The 'Butcher', a heavy set Irishman in a black Hugo Boss suit and white polo neck jumper, with close cropped hair and two days stubble, looks coolly at the disheveled lad in the shamrock sweatshirt standing on the other side of the desk. Staring up at the younger man, he flicks his cigarette butt away and reaches for the briefcase that is resting closed on the desk. A bead of sweat runs down the temple of the youthful courier. The twin clicks from the locks of the black leather case echo off the walls of the silent disused dockside building. Opening the case, the Butcher, puts his Giorgio Armani sunglasses down, looks inside and snaps his fingers. A skinny man in his fifties wearing a white lab coat and bifocal glasses scurries over to the desk. "Check it!" the Butcher commands. The technician pulls a rasher from the case with some tweezers, brings it to eye level for closer examination and hurries off. The Butcher, looking up from the case and into the eyes of the courier says quite slowly, coldly and deliberately, "If you've cut the streaky with Oscar Mayer, you've had your last Full Irish..."