The only thing that I love more than butter, is bacon. Everything is better with a little bacon.
Bacon is a type of salt-cured pork and is made from different cuts of meat. Most often, you see it made from the belly or the back of the pig.
To make it, large cuts of meat are cured. This method of preservation helps to give flavor while slowing the spoilage rate of the meat.
The meat is submerged in a water-based solution or rubbed with the curing mixture and is a mixture of salt, nitrates, and sometimes sugar.
After curing, some varieties are then smoked for more flavor. The meat is then sliced and packaged for you to then purchase.
It is an obvious choice for breakfast, but also fantastic in sandwiches, soups, and salads, as well as pasta among many other things.
Its salty and sweet flavor profile also makes it a good fit for sweets and desserts applications.
Some other varieties include:
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- Collar Bacon: made from meat near the head of the animal
- Cottage Bacon: lean meat from the boneless part of the pork shoulder
- Canadian Bacon: smoked and fully cooked pork loin, similar to ham in terms of taste
- Pancetta: Italian cured pork belly, not smoked
Here are some great recipes featuring bacon:
- Jalapeno Bacon Wrapped Chicken
- Homemade Sloppy Joes
- Bacon Fried Cabbage
- Bacon Wrapped Stuffing Muffins
- Twice Baked Potato Casserole
What is the best way to cook bacon?
There are more ways to cook your slices than I would care to go into, but I am partial to two methods: frying and baking.
For a family breakfast or small amounts, I will fry. For large amounts, I will throw them in the oven.
Pro-tip: Save the fat in an airtight container in the fridge and use it like you would olive oil or butter sautéing.
What does bacon taste like?
Generally speaking, it is a combination of salty, sweet, and fatty and I would say the word “unctuous” describes it well.
Can you eat it raw?
Eating raw or undercooked pork is never a good idea and you should cook it to avoid any potential foodborne illnesses.
Why is it called “bacon”?
I’m so glad you asked! It is derived from a word from Old High German, “bacho” that roughly translates to “buttock”. That word then made its way into Old French and was then known as “bacun” which meant “back meat.”
