peteroldracer wrote:This seems to come and go - there was none in our local Lidl yesterday. We have found the smoked version to be very high in salt, and despite assurances from shop staff are convinced it has been frozen, preventing us from freezing it for storage. Iceland bacon is ok, though sometimes produces foam that must be cooked away, again raising suspicions of having been frozen.
The new one is labelled as Panceta de Espalda. It's 2.8g salt, which is near enough the same as the Spanish streaky brands. It would not have been frozen as it is vacuum packed. The date on this one is 17 November which is more than 6 weeks. Incidentally, it is perfectly safe to thaw and refreeze food so long as it does not get over 5c. Iceland haddock is caught in the Atlantic and frozen before being shipped to China where it is thawed, filleted and repackaged. That's why they suggest cooking it from frozen.
The white liquid that often comes out when cooking has nothing to do with it being frozen, it's because of the way they pump water into to increase the volume. A dry cured bacon does not have that problem, but that is difficult to find, even in Iceland.