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Bacon is a meat product that consists of the skin and layers under the skin of the pig or any other animal, specifically the ventral muscles. It is composed of the skin and fat marbled with lean meat (hence also referred to as “marbled bacon” or “streaky bacon”).
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Meat from other animals, such as poultry, beef, chicken, goat, or turkey, might also be cut, cured, or otherwise prepared to resemble bacon, and may even be known as, by way of instance, “turkey bacon”. Such use is common in regions with significant Jewish and Muslim inhabitants as both religions prohibit the consumption of pork. Vegetarian bacons such as “soy bacon” also exist.
Bacon can be eaten raw, fried, baked, grilled or used as a supporting ingredient in the seasoning of dishes. Bacon is also utilised to wrap roast cuttings, particularly game birds.
Nutrients: One 10-g piece 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 varies depending on the cut and cooking method.
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 9.5percent in 2013, making it an all-time high of almost $4 billion in US. In a survey conducted by Smithfield, 65% of Americans would support bacon as their “national food”. Dishes like bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularised over the world wide web, as has with candied bacon. Recipes spread quickly through both countries’ national networking, culinary sites, and YouTube.
The addition of skin using a cut of bacon, known as the “bacon rind”, varies, though is less common in the English-speaking world.
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Last update 2021-03-25. Price and product availability may change.