[Debbie]

I pick the one that suits the flavour combination that I am wanting.

Sometimes I want that smokey flavour, sometimes not.

The uncured bacon tends to cook up into a soft rasher, so if I want crispy bacon I will pick cured rashers.

Really I think it is personal choice which one you use.
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If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.

[swan]

Thanks Debbie, that is very helpful. I'll go for cured, definitely. Thing is - I don't know what it is we use in Holland (it's just called' bacon' )- hence th questions!

[kyle]

As I have recently found a supplier of exquisitely smoked bacon , my definition of a rasher is "a woefully inadequate portion".

Scrambled eggs with top quality bacon and good Wisconsin made blue cheese is one of my all time favorite Saturday breakfasts.