"Lean" bacon

Discussion in 'Syn Values' started by coughdrops, 27 March 2014.

  1. coughdrops

    coughdrops Well-Known Member


    I don't get bacon often, but I think I've been going wrong with syn values. I tend to buy any old bacon and cut off all the fat - I've just been revising the book, and see that it should be lean bacon if I want to count it as free.

    My question is- how do you know if it's lean? Apart from the obvious, if it says LEAN on the pack, is there a way of telling from the Nutritional Info / ingredients listed?

    I eat so little of it, maybe I'm over thinking!
  2. pandauk

    pandauk Well-Known Member

    I was always told that it's classed as lean as long as all visible fat has been removed. So I hope I've been doing it right, too!
  3. coughdrops

    coughdrops Well-Known Member

    Maybe that's what lean means... I just wondered if it was a specific type. Like when you see Lean Mince.
  4. Revy

    Revy Well-Known Member

    I was also told bacon is syn free with the fat removed so I've used any bacon, I don't think I've ever seen a bacon package actually labeled as lean before.
  5. lickthelid

    lickthelid Lives here....

    Lean meat is meat with little to no fat. Cut off the visible offending pieces and hey presto. Don't pay extra for trimmed (I've seen it. It exists. It screams bacon for lazy people - or perhaps those without opposable thumbs who can't, therefore, use scissors) Get out your scissors sister and get chopping. When I ate it I just used to cut it down to pretty much medallions. Oh and not much point in bothering with streaky...the clue is in the patination.
  6. coughdrops

    coughdrops Well-Known Member

    Excellent, looks like bacon is on the menu again!

Share This Page

This site uses cookies and its third-party providers also uses cookies. By using this site you agree to this notice and understand why we have cookies.