Quoting Dale Shipp to Jim Weller <=-

a slice of loin (like our back bacon) with the pork belly,
where the streaky or side bacon comes from, still attached.
It looks like this: https://sashasfinefoods.com/products/bacon

The "bacon" rashers I recall did not have as much loin as that
picture. Rather anywhere from a one inch round

Sasha's fine foods serves only fine bacon!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Calves Liver with Bacon and Capers
Categories: Veal, Offal, Bacon, Wine
Yield: 6 Servings

24 oz Calves liver
3 c Milk
4 oz Slab bacon
1 md Onion; quartered, sliced
2 tb Capers
2 ts Sage
Coarse salt
Freshly ground black pepper
2 tb White wine
1/2 c Veal or chicken stock
2 c All-purpose flour
1/4 c Heavy cream
1 tb Olive oil
1 tb Chopped parsley

Slice liver on an angle and halve. In a large baking dish, soak liver
in milk, covered, in the refrigerator for at least 2 hours but no
more than 24 hours.

Cut bacon into 1- by 1/4-inch pieces. In a large cast-iron skillet,
saute bacon over medium-high heat until fat is rendered, about 5
minutes. Remove bacon from skillet.

Drain off almost all the fat, and place skillet over medium heat. Add
onion, and cook until caramelized, about 6 minutes. Add bacon back to
skillet with capers, sage, salt, and pepper.

Deglaze with wine, and cook for 2 minutes, loosening any brown bits
from the bottom of the pan with a spoon. Add stock, and cook until
heated through. Pour in cream, and stir to combine.

Remove liver from milk, dredge liver in flour, and season with salt
and pepper. In a cast-iron skillet, heat olive oil over medium heat.
Cook liver for 3 minutes on each side for medium-rare. Serve liver
topped with cream sauce. Sprinkle with parsley.

Recipe by: Recipe from Michael Romano of La Caravelle restaurant
and the Union Square Cafe in NYC

MMMMM

Cheers

Jim

... When in doubt add cheese or bacon to it.

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