This picture of two sides of smoked bacon brought forth the most memorable memory that was almost olfactory. For some reason I always enjoyed boning out the sides of smoked bacon for the aroma and also the skill in pulling out the long rib bones (which can be achieved with string!).
When I worked at Rydes in The Cornmarket (Derby City Centre) we had a large amount of staff on the shop floor and in the cutting room above the shop. A couple of times a week a retired chap called Ken used to come in to help us slice the huge amount of bacon the busy shop used to sell. The young male staff used to enjoy playing tricks on him. A good example would be the time one of the lads climbed into the chest freezer where Ken would be expecting to find sides of streaky bacon firming up and thereby to be of a stiffness to cut on the bacon slicer. A few minutes after Ken arrived he would put his white coat on and open up the lid on the chest freezer. Imagine his total surprise when he opened the lid expecting to find several slabs of streaky bacon only jump out of his skin when the lad leapt out like a frosty zombie!
Another very faulty piece of equipment was the bag sealer or tape dispenser. Here the ideal scenario was that the colourful tape would seal the plastic bag that the meat was enclosed in. Most of the time it just snapped which was a huge issue when the shop was rammed with queuing customers. Fun times.