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Smoked bacon is a type of salted pork prepared from several parts of the animal, especially the belly and back, which can be much less oily compared to the abdomen.
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Smoking is used to draw more flavor into the meat and to accelerate the curing process. Unsmoked bacon is sometimes called green bacon. Smoked bacon is traditionally hung up in the house and smoked by light wood chips. Several woods such as apple, beech, cherry, hickory or oak are utilised to provide the smoked bacon another flavor. Smoking bacon on a low flame for 2 to 3 weeks is called cold smoking, while smoking it over a greater flame for a couple of days is known as hot smoking.
The fat from the bacon can also be melted, when it is called lard, and may be used for cooking or skillet instead of vegetable oil or butter.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, treated, or otherwise ready to resemble bacon, and might even be known as, for instance, “turkey bacon”. Such use is common in regions with significant Muslim and Jewish inhabitants as both religions prohibit the consumption of pork. Vegetarian bacons such as “soy bacon” also exist.
Bacon Mania: The bacon mania craze is a movement that emerged in the USA and Canada from the 2000s. Its origins date back to the 1980s and 1990s when high-protein foods were introduced in various weight loss diets and fresh recipes with lard became popular through Internet exchanges.
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Last update 2021-03-25. Price and product availability may change.