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Bacon is a meat product that comprises the skin and layers under the skin of the pig or another animal, specifically the ventral muscles. It consists of the skin and fat marbled with lean meat (hence otherwise known as “marbled bacon” or “streaky bacon”).
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Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, Cobb salad, and various bacon-wrapped foods, like scallops, shrimp, and asparagus. Recently invented bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. Bacon jam and bacon marmalade are also commercially available.
There’s a wide range of other bacon-flavoured products, such as a bacon-flavoured salt (Bacon Salt), Baconnaise (a bacon-flavoured mayonnaise), Bacon Grill (a tinned meat, like Spam) and bacon ice cream.
The fat from the bacon may also be melted, when it’s called lard, and may be used for cooking or frying instead of vegetable oil or butter.
In the USA and Europe, bacon is commonly used as a condiment or topping on other foods, frequently in the shape of bacon bits. Streaky bacon is more commonly used as a topping in the US on these things as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the united states, sliced smoked back bacon is used less frequently than the streaky selection, but can occasionally be found on pizza, salads, and omelets.
Bacon can also be utilised in adaptations of dishes; as an example, bacon wrapped meatloaf, and can be mixed in with green beans or served sautéed over spinach.
Meat from other animals, such as poultry, beef, chicken, goat, or turkey, might also be cut, cured, or otherwise prepared to resemble bacon, and might even be known as, for instance, “turkey bacon”. Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as “soy bacon” also exist.
Nutrients: One 10-g slice of cooked side bacon comprises 4.5 g of fat, 3.0 g of protein, and 205 milligrams of sodium. The protein, fat, and sodium content changes depending on the cut and cooking technique.
Bacon can be prepared in a variety of ways: in particular, it may or may not be smoked. Some preparations require the addition of water to the meat; bacon sold as dry cured shouldn’t have been exposed to the addition of water. By way of example, in a retail store a specific type could be described as “dry-cured unsmoked bacon”.
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Last update 2021-03-25. Price and product availability may change.