Why can'y you buy bacon that's crisp when it's fried?

I live in the US but I have a few friends in the UK. What they call bacon is what I would consider a very thin and narrow ham strips. Those will not crisp up because they lack the minor amount of fat needed to be marbled in.

You are probably better off with your lean/no crisp unless burnt bacon. As for the cancer thing, I read it was the burning or charcoal grilling of meat that was the source of the problem. Who knows because there's a different and conflicting story about everything almost every day.

I have had relatives live well into their 90s eating eggs (cholestorol) and hog (pork plus fat) every day. They of course ate veggies and starches too lol.

I just try to stay away from processed foods. In closing, your bacon doesn't look like bacon to me so maybe that is why it's not crispy.

All bacon is carcinogenic. It is caused by the nitrates used to cure it You need thinner slices, Cook it on medium heat, turning frequently till the fat has rendered out and mostly just the meat remains.

Don't know exactly the health risks, but what's life without a little bacon once in a while?

Cook the bacon on low in a frying pan. If you cook it long enough it will get crisp. It sounds like you need to cook it longer. I love crisp bacon and cook it all the time.

Try cooking it in the oven, at 450. Lay bacon flat on a cookie sheet, keep an eye on it so it will not burn, turning once, place cookie sheet on lower rack. I buy my bacon at Costco, I try to find thin sliced, It always turns out nice and crispy. Just remember to watch it.

I haven't found any brands of bacon that don't get crisp if you fry it long enough. Try frying for a bit longer with less heat. Frying hot gets it burned instead of crispy.