Monterrey Jack - found the good stuff in Glasgow

That was my point.  If they had proper bacon here, you wouldn't have to add oil as the fat would render properly.

2 issues: most of it is wet cured and that is why you get a milky white fluid that renders out and they don't use pork belly to make bacon.

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Hmm...I don't remember white stuff coming out. It's more that not much comes fat comes out even if you start with a cold pan. It just starts to get burnt on the edges rather than doing what I expect. Adding a tiny bit of oil gives me bacon like I want. It is smoked.