AMAZING! Best Supermarket Bacon I've Reviewed WOW!

How we all doing out there? I hope you're all spot on. Now, I've been shopping to Tesco. Come and have a look what I got. Oh, yes. Seen this in Tesco. Notice it was new. Tesco finest signature cure unsmoked back bacon. Um, it says there traditionally handcured with Cornish sea salt. Hang on a minute. I need to put respects on. I can't even read it. I do apologize. Let's start again. I've got me specs on now. Traditionally handcured with Cornish sea salt using Colin Woodall's signature recipe. Matured and air dried for 19 days to deliver the best flavors. You get six rashes outdoor bread. Um specialtity is Durop Breed for succulents and taste British pork which is good, isn't it? It's RSPCA assured. That is the traffic light system for amounts for two rashes. Uh used by 5th of November, which is uh bonfire night, isn't it? Yeah, it's in date. Uh what else we got? Matured and air dried 19 days. Artisan bacon. Very, very nice. Look at that. All nicely put in, uniformed, square, and erect to the front. Anyway, let's uh let's let's turn it over and we'll have a look at it. So, getting a bit carried away. We've got loads of information, loads of spiel there. up. Uh about to cook the perfect bacon. Yeah, nutrition there. If you want to have a look at that. There's the ingredients. Pork, salt, Cornish sea salt. Yeah, more nutrition. Unsmoked dry cured back bacon rashes. Bit of spiel. Do it in the pan. I can't do mine in the pan. I've no hob at the moment. Kitchen is still in uh is still getting built basically. Um going to start painting next week. So yeah, finishing touches for the perfect bacon sandwich. 240 gram GB sticker. Right, let's get it open. See what we have got. I've done it all back to the front. I forgot about the price. I'll be getting comments now saying how much was it? Well, it was four quid. Watch all the video. Don't just skip to the best bits. Four quid. Take them off cuz you're all blind. You're all blurred. That's better. I need glasses close up and distance. That reminds me, I need to get I need to get me eyes tested. Anyway, let's get this bacon open. All hell the pig. So, yeah, four quid. £4. It ain't going to go down in price, that's for sure. So, there it is. That's what you get. One, two, three, four, five, six rashes. I'm going to open up. We have a tab system. This should work perfectly hopefully. Look at that. Absolutely spot on. Full marks for the old seal peel test. I'm having that. That's what you get. Look at that. Yeah. Supermarket bacon. This supermarket bacon. I've I've reviewed loads of bacon. I've done farm shop bacon. I've done butcher bacon. But these are available in our supermarket. So, we must try them. We must try them to see what they're like. Right. Let's get it in the old air fryer. Mine's going in here like this. Cool. And now smelling good. I'm in for a treat. It's done. Look at that. It's looking gorgeous. Let me see if I can get a bit of better light for you. Yeah. None of that white gunk came out or anything. There it is. That's just how I like it. I did it for um 9 minutes at 200°. I find it three rashes is just perfect for me. All we're missing now is a nice uh load of um you know filling bun, a nice bun to for it to go into. Nice soft bun with some butter. Oh. Anyway, I'm going to try it. I'm going to try it as it is. Look at that. It's not shrunk. You know, it has shrunk. It has shrunk. All meat shrinks when you you cook it, but it's not gone crazily shrink, you know, shrunk. I might sound like I'm all pro for it. But, um, it does smell nice. It really does. Yeah. Look at that. It's quite thick as well. Quite thick bacon. Right. I've got to try it though, haven't I? I've got to try it. I'm going to cut it in half. I'm going to try it as it is and then I'm going to stick these two in in a sandwich. But I'm going to try it first as it is. So, this is a treat. This is a treat. So, I'm going to get stuck into I'm going to get stuck into that end first with that bit of fat on. It's gone crispy on the edges as well. I I like it like that. I'm going to get stuck right into that. And if you like this video and you're not subscribed, then consider subscribing and give the video a thumbs up. I can't ask for any more than that. Be I'll be here soon in my new kitchen. Hopefully back end of next week. I'm going to start painting next week myself. Oh, I'm having a moment. Oh, goodness me. Oh, that is beautiful. That is really good. Wow. That is really good. It's salty. The texture of the meat is is good as well. It's lovely. It's meaty. It's salty. What's not to like? Go. That is really good. That is really really good. Wow. Go. That is That is It's top marks. 10 out of 10. Absolutely 10 out of 10. It's outstanding for supermarket bacon. This is it's it's full marks for me. It is absolutely it's perfect. It really is. That is good. I'm getting a little bit of sweetness as well, but it's salty as well. It's not too fatty, not too greasy. It's just hitting all the right levels for me. It really is. Look at that. Wow. Wow. Apologize talking my mouth full. I just can't help it sometimes. That is so good. That is so so good. I reckon if you did that in a frying pan, rendered the the fat out, get some lovely white bread, put it in, make some lovely fried bread. Oh, lovely fried bread. Perfect fried bread, bacon sandwich using the fat. Nothing's wasted then, is it? In a nice cast iron pan, which I've got, which I'm going to use soon as I get me going next week. That is good. It's top marks from me. All hell the pig. It's the best. Yeah. Uh I'm I'm in a happy place. This is what I enjoy. I enjoy this when this is I get something like this and it's good. It puts a big smile on my face. Thanks for watching. I do appreciate it. Uh keep your recommendations coming in. I'm going to enjoy this now and I'll get back to you on the next one.