Concerning bacon in Canada........?

The pork bellies used here are mostly from the US, but it is trimmed to, as a chef I made my own in several places, you can find fattier pork bellies around, here in Toronto ON the Asian grocery stores sell it uncured, I but is and braised it. It is the way our meat packers work to, not the same production constraints as the US

Im guessing because our USDA allows for so much crap to be fed to our animals and lord knows what they are shot up with here in the States.

USA...keeps there animals on such a lock down it's ridiculous.

I know many pigs are in a 7 foot by 3 foot stall and are unable to move (only laying down or standing) therefore making a fatter animal.

When a package of meat say's Free Range in the US... all that means is that somewhere on that property there is some form of grassy area ...not that the animal is allowed to use it. Some say free range but are kept in an inside barn like structure never to see the light of day.

What our USDA approves of most countries wont allow.

How they feed an animal,how much movement an animal gets and what they shoot into these animals for our consumption would not pass in other countries.

In addition to what Jennifer and EvilFairy said, Americans like fat. Have you, say, been to McDonald's? Seen typical American recipes? Been to a US street or county or state fair? Fat and grease. In my family, I'm not only a freak because I'm vegan and eat real food, but because I actually walk for pleasure and exercise. (My husband, our six-year-old daughter and our two-year-old son live with my husband's parents and younger sister. I'm the only one who not only knows the difference between food and "food", but avoid the latter. And my husband's sister is a vegetarian.) Overall, I think I'm atypical. And I like it.

Because here in Canada we have stronger, more enforced laws about how our food is handled and how it is to be sent to the stores for the consumers.