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Bacon is a meat product that consists of 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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The addition of skin with a cut of bacon, known as the “bacon rind”, changes, though is less prevalent in the English-speaking world.
To prepare bacon wet (such as Wiltshire bacon) soak it in brine for 2 to 3 days. Bacon can also be cured in sugar water. Bacon is cured with honey or maple syrup. Modern bacon is mass-produced using a wet process, with additional water extracted and phosphate added to speed up the processing and make it more efficient but sacrificing taste.
Bacon fat liquefies and becomes drippings if it’s heated. Once cool, it firms into a form of lard. Bacon fat is flavourful and can be used for various cooking functions. Traditionally, bacon grease is saved in British and southern US cuisine, and used as a foundation for cooking and as an all-purpose flavouring, for everything from gravy to cornbread to salad dressing.
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Last update 2021-03-25. Price and product availability may change.