Red Square Foods

I am reviewing the «Double Smoked Bacon Hunter Brand» product purchased at Jon’s Market in Simi Valley, CA.
A good bacon, in many ways, is similar to a good steak. To end up with a good final product, you need to have a good cut of meet, age it properly — maybe using some spices –, and you need to prepare if well. Biting into the steak is the ultimate test: it will reveal everything: nature, history, workmanship, good care or sloppiness.
Similarly, when evaluating bacon you need to take a bite from the real thing, a nice slice from the slab. This is not the American Way, agree, but I was not looking for American bacon either. European custom is to eat it raw, or at least some times to do it so.
Good bacon is creamy, you can almost smear it on a slice of bread. The smell is pleasantly smoky, but not overwhelming. The taste is complex, almost nutty.
On the other hand, this slab of bacon is under-​cured, tough and smells like fresh-​cut animal, despite the heavy smoking. Very deceiving, because the color of fatty areas on the outer surface looks like a well cured, well-​smoked piece.
This color also reveals that the smoking was done quickly and most likely at higher than normal temps.
Not recommended; even the fried version has a heavy aftertaste, giving cured bacon a bad name.