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Smoked bacon is a type of salted pork prepared from several parts of the animal, especially the belly and back, that is much less oily compared to the belly.
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Bacon can be eaten raw, fried, baked, grilled or used as a supporting ingredient in the seasoning of dishes. Bacon is also used to wrap roast cuttings, particularly game birds.
Bacon is often used for a cooking technique known as barding comprising placing or wrapping strips of bacon or other fats over a roast to provide additional fat into a lean piece of meat. It’s often used for roast game birds, and is a traditional way of preparing beef filet mignon, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to consume, like cracklings. It may also be cut into lardons.
Some of unsliced bacon was once known as flitch and today is known as slab. The single slice of bacon (rasher) is known as slice or strip. The term rasher of bacon is occasionally encountered (e.g. on the menu at a restaurant) and is understood to mean that a course of bacon (typically many slices).
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, which makes it an all-time high of almost $4 billion in US. In a poll conducted by Smithfield, 65 percent 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 rapidly through both countries’ national media, culinary blogs, and YouTube.
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Last update 2021-03-25. Price and product availability may change.