Dear Migros (and all other major distributors....) Why is bacon in Switzerland always sliced so miserably thin?!? is there some kind of law? or can't your machines be wider? or do you just not want to?!
Every time I want to make a decent Bernese rösti, I have to use the (also much too thinly sliced) bacon cubes, or set aside a piece of bacon for the Bernese platter in order to cut it into proper cubes, as dear Gotthelf intended (which happens far too rarely, as a Bernese platter is very time-consuming and is therefore rarely prepared).
Any Italian would be shocked to see how we 'destroy' a carbonara with cream here in Switzerland, but I find it much worse that we have to use miserably thin 'Speckblättli' made from sliced, thin strips of bacon, which are immediately fried until crispy and then only crumble sadly... All because the bacon is cut so thinly... Make thicker bacon. So, in addition to the thin slices, the same packaging with thicker slices. The packaging units are well sized, you don't need larger quantities of bacon, but thicker slices. I have already done the tedious test work for you and can confirm that 3 mm thick slices are ideal. For BBQ bacon in summer, you can also manage to increase the cutting width to 10 mm, so why not use normal bacon? The bacon sticks from Migros are a start, but I believe in you, you can do even better! Be the first to take the plunge, dear Migros butchers! Your loyal customers will thank you!
All replies (9)
Halls Sw1ssdude, thank you very much for your message. I'm sorry you're not happy with the thickness. The fried bacon slices and bacon cubes are very popular in the form we offer. We were not aware that the slices were too thin. We will be happy to take your request on board to make any necessary adjustments. We recommend that you take this opportunity to purchase the meat from the counter. The department has a slicing machine. So you can have the products prepared according to your specifications. Kind regards, Tabea
Guest
Halls Sw1ssdude, thank you very much for your message. I'm sorry you're not happy with the thickness. The fried bacon slices and bacon cubes are very popular in the form we offer. We were not aware that the slices were too thin. We will be happy to take your request on board to make any necessary adjustments. We recommend that you take this opportunity to purchase the meat from the counter. The department has a slicing machine. So you can have the products prepared according to your specifications. Kind regards, Tabea
Hello Tabea I can only agree with Sw1ssdude. As a bacon fanatic, I would also like bacon in a coarser form. The statement: "The slices of fried bacon and bacon cubes are very popular in the form we offer." may be true, but remember that bacon is an addictive market. Example: If there's only stretched cocaine on the market, then this is also very popular.
Rehspecktabels bacon definitions: - Speckbrösmeli: Bacon cuboids with side length < 10mm - Speckwürfeli: Bacon cuboids with side length > 10mm && < 25mm - Speckwürfeli: Bacon cuboids with side length > 25mm - Stamp bacon: Bacon slice thickness < 5mm - Fried bacon: Bacon slice thickness > 5 mm - Fried bacon slices: Finger-thick according to the Duden definition of tranche. Speck crumbles and stamp bacon slices are good for sauce or baking, but for purists these formats don't give enough. We want the good stuff! Speck Heil! Rehspecktabel
Good point! I've also bought a whole lump of bacon and then carved it myself. You need a good knife, of course. And I freeze leftover bacon. I actually freeze almost everything, even if "experts" advise against it. But that's another topic...
I'm always amazed when I see these fat things in US series/movies and I'm jealous because they don't exist here^^
First of all: I fully agree with your request. To clear up any confusion, I will tell you about the history of thin fried bacon in Switzerland. Fried bacon has existed in this similar form for around 4000 years, invented, as usual, by the Chinese. During the First Roman Empire, new dishes were created, consisting of figs wrapped in cured pork belly. This was accompanied by plenty of wine, but the maker of this thread is surely aware of the effects of excessive alcohol consumption. Be that as it may, one reason why we only get thin strips of bacon here is because pork bacon in Switzerland is made from loin meat, whereas big brother USA, which is of course far superior to Europe in culinary terms, uses pork belly for so-called "bacon". One pragmatic reason why sirloin bacon is not so thick is the fact that sirloin meat is only edible in thin strips. In Switzerland in the 16th and 17th centuries (as is still the case today), it was mainly the canton of Zurich that ruled over the so-called "zugewandte Orte", such as the eternal Zurich subject Rapperswil-Jona. The people of Rapperswil, known at the time for their huge pig farms, utilized ALL parts of the meat and enjoyed a lively clientele. The towns in Graubünden in particular, then known as the "Drei Ligen" or "Raetia", were known to buy a lot of meat from Rapperswil, mainly because pigs can no longer reproduce above a certain height. The people of Graubünden were known back then, as they still are today, for eating the whole animal, sometimes uncooked. However, this development was a thorn in the side of the people of Zurich, as the Rapperswil meat traders soon surpassed the economic power of the Zurich merchants. For this reason, Zurich sent a small army, led by the legendary General Hans Rudolf Werdmüller, to Rapperswil. The people of Rapperswil were somewhat surprised and were completely unprepared for a siege. A young man named Franz Josef Greith (the later composer of the Rütilied) made his presence felt and suggested heating oil red hot, dipping small strips of tenderloin in it and then tying them boiling hot around the arrows to surprise the Zurich soldiers with improvised "burning" arrows. The tactic did not work at all and the Rapperswil soldiers had to admit defeat. Zurich soldiers report cheerful moments "when the bacon fell from the sky", and several sources refer to the fact that the Zurich soldiers ate the bacon from the arrows during the siege. Incidentally, this is also the origin of barbecued meat, but Werdmüller was so enthusiastic about this tactic and the inventive spirit of little Rapperswil on the Obersee that sirloin meat now became the favorite roast meat in the Mittelland. This even went so far that Werdmüller banned the processing of pork belly. Now it should be pretty clear to you that our thin strips of bacon are unfortunately a relic of history and that it is now high time to overthrow the conventions surrounding bacon consumption. A reintroduction of pork belly bacon is inevitable. Now is the time for Migros to get on the good side of history.
Guest
Halls Sw1ssdude, thank you very much for your message. I'm sorry you're not happy with the thickness. The fried bacon slices and bacon cubes are very popular in the form we offer. We were not aware that the slices were too thin. We will be happy to take your request on board to make any necessary adjustments. We recommend that you take this opportunity to purchase the meat from the counter. The department has a slicing machine. So you can have the products prepared according to your specifications. Kind regards, Tabea
I absolutely agree with Sw1ssdude - it's sad that in our good old Migros you can only find these thin bacon slices or small cubes. Of course I understand that it is assumed that this offer is very popular - but at the same time this is probably also due to the fact that these are often home cooks who often cook for children. Perhaps it would be an expansion of your offer, which would also go hand in hand with an expansion of customers. Bacon enthusiasts can be found everywhere in Switzerland, so if you're going to cook bacon, then make it really thick! Minimum effort and maximum return! I look forward to a SPECKtacular offer!
Guest
Dear Migros, dear bacon enthusiasts I haven't resonated with a statement like Sw1ssdude's for quite some time. And it's probably not just me... During our last round of Donnschtigs-Jass, four pensioners from the heart of the Glarus region got talking about bacon. We agreed that bacon just isn't what it used to be! Nowadays, with all these food bloggers, Migros seems to place more value on aesthetics than taste. On behalf of our Jass round, I appeal to your common sense: we want thick, juicy bacon! Nevertheless, a good word at the end: the Migros multivitamin effervescent tablets are superb!!!!
Dear Migros, dear bacon enthusiasts I haven't resonated with a statement like Sw1ssdude's for quite some time. And it's probably not just me... During our last round of Donnschtigs-Jass, four pensioners from the heart of the Glarus region got talking about bacon. We agreed that bacon just isn't what it used to be! Nowadays, with all these food bloggers, Migros seems to place more value on aesthetics than taste. On behalf of our Jass round, I appeal to your common sense: we want thick, juicy bacon! Nevertheless, a good word at the end: the Migros multivitamin effervescent tablets are superb!!!!
If Migros can't/won't do it, why not go to the village butcher/butcher you trust and have them cut the bacon the way you want it? The Migros multivitamin effervescent tablets (I assume you mean these here: https://produkte.migros.ch/actilife-multivit-orangen-aroma) are good, that's true. But the ones from Denner (Denner's own brand) are just as good and cost about 90 Rp per 20 tablets. The vitamin composition and percentage is the same.
If Migros can't/won't do it, why not go to the village butcher/butcher you trust and have them cut the bacon the way you want it? The Migros multivitamin effervescent tablets (I assume you mean these here: https://produkte.migros.ch/actilife-multivit-orangen-aroma) are good, that's true. But the ones from Denner (Denner's own brand) are just as good and cost about 90 Rp per 20 tablets. The vitamin composition and percentage is the same.
Who would have thought that other people would also want fatter bacon? We can only hope that Migros will listen to us. I live in the middle of Zurich, where there are a lot of Migros (not all with a meat counter), but not so many butchers. I also tried it out: thick-cut bacon seems to be something so unheard of that even after repeating my request several times (fried bacon, 3mm thick), I left the butcher with either green bacon, raw bacon or even brisket. I could just as easily have asked for a piece of tofu... There are thin pieces of bacon, and there are thick pieces. Nothing in between... until now.