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Bacon is a meat product that comprises the skin and layers under the skin of the pig or any other animal, specifically the ventral muscles. It consists of the skin and fat marbled with lean meat (hence otherwise known as “marbled bacon” or “streaky bacon”).
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Grilled or fried bacon rashers are part of the traditional full breakfast, which changes slightly from area to area (full Scottish, full English breakfast etc.).
The fat from the bacon may also be melted, when it’s called lard, and may be used for cooking or skillet instead of vegetable oil or butter.
Nutrients: One 10-g slice of cooked side bacon comprises 4.5 g of fat, 3.0 g of protein, and 205 mg of sodium. The fat, protein, and sodium content changes depending on the cut and cooking method.
In the USA and Europe, bacon is commonly used as a condiment or topping on other foods, frequently in the shape of bacon bits. Streaky bacon is more commonly used as a topping in the US on such items as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the united states, sliced smoked back bacon is used less often than the streaky variety, but can occasionally be found on pizza, salads, and omelets.
Some of unsliced bacon was once called flitch and today is known as slab. The single slice of bacon (rasher) is known as slice or strip. The term rasher of bacon is occasionally encountered (e.g. on the menu of a restaurant) and is understood to mean a course of bacon (typically many pieces ).
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Last update 2021-03-25. Price and product availability may change.