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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 tummy marbled with muscle meat.
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The growing popularity of bacon has spurred the development of new products, such as bacon salt and Maple Bacon Doughnuts and Baconese have emerged, and Bacon Explosion, Chicken Fried Bacon, Bacon Ice Cream, and Oddities such as chocolate bacon were also introduced. And all of these gained visibility through the Internet. Another product, the Bacon Alarm Clock, has been published that wakes you up with the smell of bacon.
To prepare bacon wet (such as Wiltshire bacon) soak it in brine for 2 to 3 days. Bacon is also cured in sugar water. Bacon is cured with honey or maple syrup. Contemporary bacon is mass-produced using a wet process, with additional water extracted and phosphate added to accelerate the processing and make it more effective but sacrificing taste.
Traditionally the rind is left with the cut and is called bacon rind, but bacon with no rind is also widespread in the Anglo-Saxon world. The meat can be purchased smoked or not. It’s often served with eggs and sausages as part of the entire breakfast.
Bacon is generally considered a breakfast starter, thinly sliced and cooked in a skillet or fried in oil. Bacon is often viewed as a major source of obesity, however with the debut of low-carbohydrate diets in the United States, the view that bacon is fattening is slowly changing.
Bacon fat liquefies and becomes drippings if it is heated. Once cool, it firms into a form of lard. Bacon fat is flavourful and is used for various cooking purposes. 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.