I've even tried Coop's Bio version of 'bacon'. As someone upthread said, this works as American streaky, but doesn't really do the job of proper British bacon and this isn't merely because it's cut too thin.
It's a faint hope, but I'd like something like the stuff I get from these suppliers when in the UK:
Ok cooked some of that coop bacon tonight, not far off the real thing, shame it's smoked like all other bacon here but it's better than the overly smoked streaky excuses for bacon we normally get
I have to admit i'm still getting friends and family to bring over bacon each time and fill my freezer that way. The meat counter at the big coop seem to sell half reasonable sausages.
On another note Gastro Gnome, have you ever been to the Gingerpig restuarent in London? I'm going there in 2wks for a butchery course and then meal after with what we've butchered. Looks very interesting didn't know if you've been?
Coop stocks oats....i use them to make my own granola etc, not sure if they are good for porridge though. They're called Haferflocken and come in different sized flakes
as always, try the markets, örlikon or helvetiaplatz. very decent apenzeller bacon there, wild boar bacon as well. as a last resort, globus and jelmoli usually have proper pancetta among other things, and you can tell them exactly how thin (or thick) you want it.
The ones I use are called 'flocons d'avoine' (no idea on the German, sorry). They cook up just fine using a ratio of 1 cup of oats to 2 and a smidge of milk, either on the stove or in the micro. A one child portion takes 3 mins in the micro on the 'one minute - stir - one minute - etc' method. Takes about 7 or 8 mins in the saucepan, regardless of quantity.
I've even found something at Migros that is a borderline acceptable substitute for Golden Syrup; it's in a glass jar with a red and white checkered lid like their jams and is called 'mélasses de table'.
kodokan
Edit: Oh, and LeShop do a reasonable 'English bacon', but you have to sell a kidney to be able to afford it.
The finer the flakes, (floeckli) the better they cook. I get "vollkorn-haferfloeckli" and stick it in a bowl, cover in water and zap it in the microwave for 2 mins. Perfect porridge.
Haferflocken might be the bigger ones (harder to soften), you need the "li". Have made that mistake and had to bake Anzacs with those oats instead - using my trusted Australian Women's Weekly recipe. Did you know you can buy these books at Orell Fussli's "The Bookshop" in Zurich?