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Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that is cured and possibly smoked. Meat from other animals may also be cured or otherwise prepared to resemble bacon, such as chicken or turkey bacon. In continental Europe, it is used primarily in cubes (lardons), as a cooking ingredient valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding and larding roasts, especially game birds.

A side of unsliced bacon is a flitch or slab bacon, while an individual slice of bacon is a rasher (UK, Ireland and Australia) or simply a slice or strip (North America). Slices of bacon are also known as collops. Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common. In the United Kingdom and Ireland, bacon comes in a wide variety of cuts and flavours whereas bacon in North America is predominantly what is known as "streaky bacon", or "streaky rashers" in the UK and Ireland. Bacon made from the meat on the back of the pig is referred to as back bacon and is part of traditional British and Irish breakfasts. In the US, back bacon is referred to as Canadian Bacon.

Cuts of bacon

Rashers or slices differ depending where they are cut from:

Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or green (unsmoked), with a strong flavour. It is generally rolled up into cylinders after curing.

Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon. ^{[citation needed]}

Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavour.

Cottage bacon, thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

Jowl bacon, is cured and smoked cheeks of pork

Bacon joints include:

Collar bacon is taken from the back of a pig near the head.

Hock, from the hog ankle joint between the ham and the foot.

Gammon, from the hind leg, traditionally "Wiltshire cured" and rolled into a joint.

Back Bacon or Canadian Bacon

Back bacon is a lean meaty cut of bacon.

Canadian bacon is a term used in the United States and Canada, but with differing meanings. In the United States it refers to any lean meaty cut of bacon, and is sometimes used as a pizza topping. In Canada, Canadian bacon, which is also known as peameal bacon, refers to a specific variety of unsmoked lean bacon that has been sweet pickle-cured and coated in yellow cornmeal. Other proteins, such as turkey and beef, can be made in the style of Canadian bacon by employing this same sweet pickle and cornmeal process. Canadian bacon, as in the American interpretation (Back Bacon) actually is rarely eaten by Canadians unless in fast food breakfast sandwiches from American chain restaurants.

Precooked bacon

In recent years in North America, pre-cooked bacon, which can be heated in the microwave oven for a few seconds and then eaten, has become a popular alternative to traditional bacon. Pre-cooked bacon, under USDA definition, is bacon which has been cooked to a finished yield of 40% or less. In other words, if 1 pound of raw bacon is cooked to 0.4 pounds or less, then it may be labeled as fully cooked bacon. Most pre-cooked bacon is considered shelf stable (may be stored safely at room temperature) because the water activity is low enough to prevent the outgrowth of pathogenic organisms.

In Eastern Europe

It is a custom in areas of Eastern Europe such as Hungary and Slovakia to roast bacon over a rotisserie grill, the dripping fat being put onto a slice of ham with radish, green pepper, and Paprika. Other ingredients may also be used. Later innovations include the use of a bread toasting pan used in camping to catch the dripping entrails.

Places associated with Bacon

References

External links

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 ==In Eastern Europe==
-It is a custom in areas of eastern europe such as [[Hungary]] and [[Slovakia]] to roast bacon over a rotisserie grill, the dripping fat being put onto a slice of ham with [[radish]], [[green pepper]], and [[Paprika]]. Other ingredients may also be used. Later innovations include the use of a bread toasting pan used in camping to catch the dripping entrails.
+It is a custom in areas of Eastern Europe such as [[Hungary]] and [[Slovakia]] to roast bacon over a rotisserie grill, the dripping fat being put onto a slice of ham with [[radish]], [[green pepper]], and [[Paprika]]. Other ingredients may also be used. Later innovations include the use of a bread toasting pan used in camping to catch the dripping entrails.
 ==See also==