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Bacon, particularly in pigs, is the greasy tissue located between the skin and muscles. The main distinction is made between back fat (also referred to as fatty bacon) made of 100 % pure fat tissue and belly fat (also known as streaky bacon) made of pork abdomen marbled with muscle meat.
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It is consumed alone or with a main dish. It’s a significant component of the English breakfast. Additionally it is utilized in certain recipes to batter roasts, especially game.
Back fat is mainly utilized in European cuisine as a component, for example for larding and wrap lean meat or for making lard, but also diced, minced or ground in many sausages.
Smoking is used to draw more flavor into the meat and to accelerate the curing process. Unsmoked bacon is sometimes called green bacon. Smoked bacon is wrapped up in the house and smoked by lighting wood chips. Several woods such as apple, beech, cherry, hickory or oak are utilised to provide the smoked bacon another taste. Smoking bacon on a low flame for two to three weeks is called cold smoking, while smoking it over a higher flame for a couple of days is known as hot smoking.
- Canadian Bacon Cure
- Turkey Canadian Bacon
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Last update 2021-03-25. Price and product availability may change.