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Bacon is a food of animal origin, more exactly, the subcutaneous fat of the pig used in cooking. It can be found fresh, salted or smoked, in which case it is referred to as smoked lard or bacon.
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New creative bacon dishes include BLT sandwiches, cobb salad, Crumbs Casino, Club It joined a more conventional repertoire of sandwiches and other products. Quite commonly, eggs and other breakfast components are connected with bacon, but bacon Bubblegum, bacon band-aids, bacon air fresheners, and the odor of burning bacon [tobacco]. Products such as paper rolls were also created.
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.
Bacon can be eaten raw, fried, baked, grilled or used as a supportive ingredient in the seasoning of dishes. Bacon is also utilised to wrap roast cuttings, particularly game birds.
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 home and smoked by lighting wood chips. Several woods such as apple, beech, cherry, hickory or oak are utilised to give the smoked bacon another taste. Smoking bacon over a low flame for 2 to 3 weeks is known as cold smoking, while smoking it over a greater flame for a couple of days is known as hot smoking.
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 base for cooking and as an all-purpose flavouring, for everything from sausage to cornbread to salad dressing.
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Last update 2021-03-25. Price and product availability may change.