ok...so the first time I read 'bacon buttie' in this thread, I thought it was some sort of typo...like it was meant to be bacon buddy...as in, my friend bacon. har! Then I read it again, so I had to look it up. Is it all bacon fat between slices of bread?!? (Below is a description I found online...I'm really confused about the "fitch" and the "rashers" too!)
The fitch of bacon from which rashers are cut trails away into a triangular end, which consists mainly of fat and not much meat. The stall-holders in our local market cut rashers to order then, and sold the ends off cheaply in the piece. We took them home, cut them into ragged rashers and made huge bacon butties whenever we felt like it. A bacon buttie is just several rashers, or pieces of rashers, fried crisply, clapped in two thick slices of bread or a bap, and eaten hot, immediately. The buttie is warmer and softer if, at the end when the bacon has been cooked, the split bread is used to wipe up the excess fat from the hot pan before being filled with the hot bacon.