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Bacon, particularly in pigs, is the greasy tissue situated between the skin and muscles. The main distinction is made between back fat (also called fatty bacon) made of pure fat tissue and belly fat (also known as streaky bacon) made of pork belly marbled with muscle meat.
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Meat from other animals, such as beef, lamb, chicken, goat, or turkey, might also be cut, cured, or otherwise ready to resemble bacon, and might even be referred to as, by way of example, “turkey bacon”. Such use is common in regions with significant Muslim and Jewish inhabitants as both religions prohibit the consumption of pork. Vegetarian bacons such as “soy bacon” also exist.
Bacon can be eaten raw, fried, baked, grilled or used as a supporting ingredient in the seasoning of dishes. Bacon is also used to wrap roast cuttings, especially game birds.
There is a wide assortment of other bacon-flavoured products, including a bacon-flavoured salt (Bacon Salt), Baconnaise (a bacon-flavoured mayonnaise), Bacon Grill (a tinned meat, like Spam) and bacon ice cream.
Nutrients: One 10-g slice of cooked side bacon comprises 4.5 g of fat, 3.0 g of protein, and 205 milligrams of sodium. The fat, protein, and sodium content changes depending on the cut and cooking method.
Bacon Mania: In the USA and Canada a kind of subculture of bacon enthusiasts has emerged: Books, videos, internet magazines and events are dedicated to bacon and there’s a whole range of products and recipes with bacon in them, such as bacon mayonnaise, bacon vodka, bacon donuts.
Back fat is mainly utilized in European cuisine as a component, for example for larding and wrapping lean meat or for making lard, but also diced, minced or ground in many sausages.
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Last update 2021-03-25. Price and product availability may change.