I qualified as an Environmental Health Officer 40 years ago, and this included meat inspection...
I was heartbroken to see the 'bobby' calves come through the abbatoir...
Some were only hours old and traumatised after separation from their mothers. So innocent and desperate that they will suck your fingers when you put them through the cage.
The meat is condemned and used to be dyed blue and destroyed.
I believe it is morally wrong to allow a domestic animal to be born just to slaughter it as soon as its born - I believe that even if the life is short it should be spent running around fields...
The answer is to stop producing exclusive dairy breeds.
Instead breed an all round animal, good for dairy or beef.
This is not hard...most cows now never meet a bull, it is all artificial insemination. But dairy farmers are squeezed by the conglomerates to the lowest price and poor welfare and cruelty is the result.

Nobody talks about this or wants to face it PLEASE INVESTIGATE THIS NEXT

Nothing shocks me any more when it comes to what we are sold as food. Corporate greed,  animal cruelty, fraudulent advice, you name it. The biggest shock of it all is that it appears to be legal and goes unpunished.

Some of my Polish work colleagues have said that the Meat doesn`t taste right in the U.K  and this proves why.

Remember back in the day, go to the butcher, out the walk in fridge a proper cured side of bacon. That was then put on a big slicer and you could have it at what ever thickness you liked. Your bacon was freshly cut every time.

Sizzling is a sound i recall from my youth... In the frying pan these days,  it's a broiling

I’m lucky to have an organic pig farm close to me. The difference between their dry cured smoked bacon and the trash from the supermarket is night and day

24:55 - TLDR - The types of bacon to get

Booths supermarkets sell some lovely dry cured outdoor nitrites free bacon. That’s where I buy my bacon from because the store is down the road from where I live. Waitrose is good too.

The butcher was closed on bank holiday Monday, so I nipped into M&S for 2 packs of their best bacon.  Whereas the butchers bacon goes nice and crispy, the M&S bacon seemed like I'd boiled it.  Less taste too.

I use to work in a bacon factory, Danish bacon was English pork transported to Denmark to process and stamp with Danish then sent it back for us to process, only reason bacon shrinks is due to the added liquid evaporating, and its going down to its true size

With these kind of findings, it's a wonder why many people are obese and many people get cancer. All these processed meats that have been chemically modified with lots of water. I welcome this type of education because it will help me to make more informed and wise decisions when it comes to purchasing these products. Equally, it good to be informed about authentic bacon and where to purchase them. Thanks for sharing this information with the British public and the world wide web.

I have worked in bacon factory for 3 years and we produced for most of the English brands. There are 2 types of bacon: wet cure (with added water) and dry cure. You don't have to be a genius to know that when it says "added water", there is water added to the bacon. It's injected with the water. Tesco has also "Wiltshire cured" bacon and it's even worse because it's not only injected with water but also kept in the brine for a couple of days so it has even more water in it. Dry cured bacon is a completely different story. Tesco dry cured bacon is mentioned as good to eat but actually it's very salty. M&S dry cured bacon is the best but more expensive. If you want good quality bacon for a good price, buy dry cured bacon at Aldi.

I gave up eating supermarket bacon years ago due to the ingredients, i now buy belly pork and sometimes a pork loin from local butcher/ farmer and researched  for ages the best cure brine to make my self at home in the fridge. Some UK pig producers will sell cuts of pork on the internet and it is transported in chilled packs so look around, find your own brine recipe its easy and a rewarding when you make your own. If i lived in a old house with a cold slab larder i would make air dried bacon too. Its really easy to make bacon and well within most peoples caplebilities its not witchcraft to make and tastes how you want it to. Shame that the bacon thats sold at the cash and carry type shops then sold as bacon rolls at the roadside weren't mentioned.

Regarding Nitrites, I am a fish keeper so I know all about this stuff.  Its the final product in a aquarium bacterial cycle and harms sensitive water life.  The thing that loves it, are plants and algae.  And another thing that has nitriles, your veg.    The farmer puts fertilisers containing it on the plants.  It goes through the soil and into our water.  It then comes out your tap.  The is only one water filter that removes this, ZERO Water, but they stopped trading in the UK this year.  Their water filters work so well, you can dump and bottle of wine into it and it will come out pure.  You do need to remineralise the water however as it tastes weird not having all the nasties in it.  We in the fish keeping world you special sacs with ionisers to remove it from our aquariums.     So its the industrialisation of our veg that gives us a glass of it daily.

Buy ours from the local butcher who will slice it the thickness you want.  Recent Tesco so called bacon and I almost had to pump the water from the grill pan and the slices where paper thin and went down to nothing, absolute garbage.

My grandchildren hate supermarket sausages for the obvious reasons! I buy genuine butcher's sausages from my butcher, sausages that taste so good, no gristle or additives! My grandchildren love them!!

factory farming and the  process of mass  slaughter is horrible in this day and age look on you tube and see what these poor animals have to suffer

Thanks to these videos it really helps where we spend our money

I stopped eating bacon  several years ago, thanks to the growing list of additives the 'meat' industry insists on forcing into all meat.
I also refuse to eat vegetarian so-called bacon or quorn or other textured vegetable protein disguised as meat. Good old lentils pulses  eggs and cheese, keep me happily supplied with protein. And my iron intake comes from green leafy veg

You will have great difficulty getting decent bacon in the shops.  Put it in the pan, and the salt and white liquid pour out of the bacon.  When I was young in the 1960s, my mother sent me to the Co-op for bacon.  They sliced it up whilst you were there.  The taste was amazing.  It fried beautifully, no water, no salt, just good quality bacon.  Your butter was taken out of a barrel, then patted into shape.  All meat products are now injected with saltwater.  A joint shrivels to a quarter of its original size.  We have no choice in the matter. If you want meat, you have to put up with it.  We are sold crap on a daily basis.