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Bacon is generally pork, that contains a lot of fat. Bacon is on the pig’s back and belly. Bacon is comprised mainly of fat; belly bacon contains more meat, the so-called marbled bacon.
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The United States and Canada have seen an increase in the prevalence 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 percent of Americans would support bacon because of their “national food”. Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularised over the world wide web, as has using candied bacon. Recipes spread rapidly through both countries’ national media, culinary blogs, and YouTube.
To prepare bacon moist (like Wiltshire bacon) soak it in brine for 2 to 3 days. Bacon is also cured in sugar water. Bacon is treated with honey or maple syrup. Modern bacon is mass-produced using a wet process, with additional water extracted and phosphate added to speed up the processing and make it more efficient but sacrificing taste.
The fat from the bacon can also be melted, when it’s called lard, and may be used for cooking and/or frying instead of vegetable oil or butter.
It’s consumed alone or with a main dish. It’s an important element of this English breakfast. Additionally it is utilized in some recipes to batter roasts, especially game.
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Last update 2021-03-25. Price and product availability may change.