Hey hey! European foreigner here.
What’s the deal with Malta and raw bacon? The photos attached are from Wolt in Malta.
Bacon here is served almost raw by default — pale, white, and pink.
I eat out a lot (it’s my hobby), and I love bacon. No matter how clearly you tell the waiter you want it crispy, well-done, or golden, 99% of the time it still shows up nearly raw. Over the years, I’ve had bacon so undercooked I could barely tell it had been in a pan at all.
My theory has always been that the cooks are under a lot of pressure and simply don’t have time to let it cook properly. Or is it that the average local actually enjoys it on the raw-ish side? Is the concept of golden, crispy bacon just not really a thing here?
The only places I’ve found that cook bacon the way you’d expect when you Google “bacon” for photos are the high-end, posh breakfast spots.
Can someone explain what is going on?
https://www.reddit.com/gallery/1rli6hx
Posted by FuckyFunky
20 Comments
It is all to piss off Gordon Ramsay.
Ok so, Im gonna split bacon into two types.
Streaky, rectangle bacon and round bacon.
The streaky rectangle bacon is uncommon here, though it does get darker, crisps up etc. Some restuarants do opt for this, and you can find it at Lidl etc.
The round bacon though, doesnt really crisp up or get colour. It does get warm and release oils though.
I personally wouldnt put the round one in burgers, its better in a ftira, like bacon and eggs.
Usually, the identifier is the word “streaky” or “American”
Even bigger question is that why do they always call it a full english, when it does not have any black pudding or hash browns 😤
And also the bacon here tastes like plastic for some reason 😅
idk personally I think it just tastes way better raw, even completely uncooked. crispy just tastes terrible to me.
Not mentioning the little bit of gristle that can crack a tooth I found nowhere else than maltese bacon (which i quite like the cooking time of)
Hahah I have an issue with that too, so I just buy my streaky bacon (Conad at Pama or some German brand at Smart) and cook it as crispy as I please at home.
its way too dry to raise pigs in Malta, thats why it tastes awful, because it is. I rarely eat pork he due to the low quality and what is used to feed them is not pretty to say the least
jsut because its pink it doesnt mean its raw LOL……… Gammon is also served pink >.>
Sometimes it’s served smoked, which still looks raw but surprisingly more common here than elsewhere
My bacon has always been cooked so not sure what you are on about, unless you want it well done lol
Which restaurant on wolt is that? That “carbonara” would make me run a mile lol.
I never thought about the bacon in a breakfast. I like kine crispy too but now that you mention it, restaurants do serve it differently very often.
Eating out is not a hobby
It’s just preference. Many Maltese also eat it raw.
what do you mean raw? its a smoked, its not raw
italy
We just don’t horribly overcook it like you do, mate.
I bet you also like your steak cooked like the sole of your shoe.
Meat is supposed to be juicy, not crisp, stiff and charred.
Bacon is already smoked.
It is now raw. I on the other hand hate that super well done, hard and crispy bacon that you cant really cut with knife.
I remember right after I moved to Malta, I went out for a burger with some friends and ordered to bacon cheeseburger. When the burger came and the bacon with basically just a greasy, warmed pile, I asked them what was happening with the bacon being raw. They apologized profusely and then brought back a giant bowl of crispy bacon. It was awesome. But I’ve never had bacon like that again in Malta, where it was actually cooked crispy, like it should be.
It’s not really bacon there, it’s that fatty stuff the Americans use. Should be a proper bit of back bacon (I think 🤔) and then it’s better when it’s cooked less.