Prince William’s Chocolate Biscuit Cake
Photo credit: www.mirror.co.ukA couple weeks ago I showcased a recipe for traditional English fruit cake, the…
As unappetizing as it might sound to the uninitiated, the bacon butty is truly a national treasure. In a 2012 survey of the 50 things Britons love most about Britain, this piece of culinary tradition ranked #1 (fish and chips and the Queen trailed behind at #9 and #15, respectively). Clearly, this is something that every Britophile should pay attention to.
|Bacon Butty, a photo by didbygraham on Flickr.|
A bacon butty is technically a sandwich, but it is variously known as a bacon sarnie, rasher sandwich, bacon sanger, and piece ‘n bacon–it all depends on where you come from. Basically, a bacon butty is a slab of bacon, sometimes topped with a condiment, smashed between two pieces of bread. But that’s just the basic makeup, the details of this dish are liable to a thousand interpretations, and are the source of heated debate (nearly to church-schism proportions).
Everyone seems to have their favorite version of the bacon butty, but there are a few ground rules that must be complied with if the sandwich is to be a success. First of all, you must realize the vital function of each layer:
|Bacon Butties, a photo by sk8geek on Flickr.|
Now you will notice that there is absolutely no guidance here concerning condiments, whether the bacon should be smoked or not, or if the bread should be toasted. These are highly subjective but critical elements which every butty-maker must take into consideration. I suppose that what it comes down to is that, much as the scientists wish to codify it, the bacon butty is simply not a science. It is an art. To decide for yourself what the “perfect” formula really is, you should have all the information made available to you. Please examine the chart below:
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