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  Nearly all the bacon you buy at the supermarkets has water added to it; it's sold by weight, and adding water means more for the producer. Try dry cure bacon, it's expensive but you will notice the difference. Alternatively, the piggy farm in the Alkham Valley sell nice bacon, but theirs is usually frozen, and I usually find that bacon goes salty after being frozen.
  
  If I'm in town I will buy green back bacon from Rook's as it's usually very nice; that said, the last two lots I bought from there has been distinctly ordinary.

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