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Bacon, particularly in pigs, is the fatty tissue positioned between the skin and muscles. The main distinction is made between back fat (also known as fatty bacon) made of 100 % pure fat tissue and belly fat (also known as streaky bacon) made of pork tummy marbled with muscle meat.
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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, especially game birds.
Bacon is often used for a cooking technique known as barding consisting of laying or wrapping strips of bacon or other fats over a roast to provide extra fat to a lean piece of meat. It’s frequently 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 later be discarded or served to consume, like cracklings. It might also be cut into lardons.
Traditionally, the bacon is dried, and after a fixed time period, salt is added to the bacon, often in a mix with sugar and spices. The bacon is then left to air-dry for two weeks to remove moisture. Bacon has to be dried in a cool, dry, well-ventilated atmosphere for up to 9 months. Smoke the bacon if needed or desired.
The growing prevalence of bacon has spurred the development of new products, such as bacon salt and Maple Bacon Doughnuts and Baconese have emerged, and Bacon Explosion, Chicken Fried Bacon, Bacon Ice Cream, and Oddities such as chocolate bacon were also introduced. And all of these gained prominence through the Internet. Another product, the Bacon Alarm Clock, has been released that wakes you up with the smell of bacon.
Grilled or fried bacon rashers are part of the conventional full breakfast, which changes slightly from area to area (full Scottish, full English breakfast etc.).
The addition of skin using a cut of bacon, known as the “bacon rind”, varies, though is less prevalent in the English-speaking world.
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Last update 2021-03-25. Price and product availability may change.