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Bacon, particularly in pigs, is the fatty tissue situated between the skin and muscles. The main distinction is made between back fat (also known as fatty bacon) made of pure fat tissue and belly fat (also known as streaky bacon) made of pork abdomen marbled with muscle meat.
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Nutrients: Unlike what has been dispersed, bacon is a good source of dietary nutrients, containing protein, vitamin A, B vitamins, calcium, magnesium, phosphorus, potassium, selenium, and choline. 100 g of bacon corresponds to 89% of daily selenium recommendations.
Some of unsliced bacon was once called flitch and today is called slab. The single slice of bacon (rasher) is known as slice or strip. The expression rasher of bacon is sometimes encountered (e.g. on the menu of a restaurant) and is understood to mean a course of bacon (typically many slices).
It’s consumed alone or with a main dish. It is an important element of the English breakfast. Additionally it is used in certain recipes to batter roasts, particularly game.
The fat from the bacon may also be melted, when it’s called lard, and may be used for cooking or skillet instead of vegetable oil or butter.
To prepare bacon moist (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. Contemporary bacon is mass-produced using a wet process, with extra water extracted and phosphate added to accelerate the processing and make it more efficient but sacrificing taste.
Bacon Mania is a bacon craze in the US and Canada. It’s a word that refers to liking. The United States is particularly excited about this, and its enthusiasm for the introduction of a “bacon nation” is It is likened to. Bacon cooking novelties and bacon-related items are also rapidly becoming popular through the Internet collected. Bacon lovers call themselves bacon fanatics and bacon freaks.
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Last update 2021-03-25. Price and product availability may change.