A saucy little number

THANK you for the informative and enthusiastic article on bacon (‘From rasher with love’, October 20). My day starts with a bacon cob, every morning. The bacon is local and unsmoked, but cured by the butchers up the road; the cob is baked nearby. Only my preferred sauce travels any distance. We all have varying tastes, but the basics are broadly the same— quality and taste. Long live rashers. Ian Jakeway, Derbyshire