NY Times on bacon

New York Times decides to look for groceries:

DIETZ AND WATSON BACON

The leanest and densest supermarket bacon I found: it doesn't shrivel away when cooked, like the watery, fatty brands most producers put on the shelf. "That’s why we make it in Canada," said Louis Eni, the company's president. "The Canadian hog growers raise leaner breeds in a colder climate, and feed them less corn and more barley." Thick-cut, but not so thick it takes forever to cook, like many premium brands.