It is the skin. It is a shame that I cannot find slabs of bacon locally. When I was growing up we saved the rind for seasoning. Can't eat canned green beans without it. Pot of greens like spinach or Collards are better with it.What is the rind of bacon - is it the skin, or just a different layer of fat?
http://search.yahoo.com/search?p=bacon+r鈥?/a>What is the rind of bacon - is it the skin, or just a different layer of fat?
skin..... like meat skins with a little fat remaing before cooking
i think its fat
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