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Bacon is often pork, containing a lot of fat. Bacon is on the pig’s back and abdomen. Bacon consists mainly of fat; belly bacon contains more meat, the so-called marbled bacon.
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Bacon is often used for a cooking technique called barding comprising laying or wrapping strips of bacon or other fats within a roast to provide extra fat to a lean piece of meat. It is frequently used for roast game birds, and is a traditional method of preparing beef filet mignon, which is wrapped in strips of bacon before cooking. The bacon itself may later be discarded or served to eat, like cracklings. It might also be cut into lardons.
In the USA and Europe, bacon is usually used as a condiment or topping on other foods, frequently in the shape of bacon bits. Streaky bacon is more commonly used as a topping in the US on such things as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the united states, sliced smoked back bacon is used less often than the streaky selection, but can occasionally be found on pizza, salads, and omelets.
The United States and Canada have seen an increase in the popularity of bacon and bacon-related recipes, dubbed “bacon mania”. The selling of bacon in the US has increased significantly since 2011. Sales climbed 9.5% in 2013, which makes it an all-time high of nearly $4 billion in US. In a poll conducted by Smithfield, 65% of Americans would support bacon as their “national food”. Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularised on the internet, as has with candied bacon. Recipes spread rapidly through both countries’ national networking, culinary blogs, and YouTube.
Bacon can be prepared in various ways: in particular, it may or may not be smoked. Some preparations require the addition of water into the meat; bacon sold as dry cured shouldn’t have been subjected to the addition of water. By way of instance, in a retail store a particular type can be described as “dry-cured unsmoked bacon”.
Nutrients: One 10-g slice of cooked side bacon contains 4.5 g of fat, 3.0 g of protein, and 205 mg of sodium. The fat, protein, and sodium content varies depending on the cut and cooking technique.
Traditionally the rind is left using the cut and is called bacon rind, but bacon without rind is also widespread in the Anglo-Saxon world. The meat can be purchased smoked or not. It is often served with eggs and sausages as part of the full breakfast.
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Last update 2021-03-25. Price and product availability may change.