Bacon

For other uses, see Bacon (disambiguation).

An example of uncooked "streaky bacon".

Bacon is defined as any of certain cuts of meat taken from the sides, back or belly 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

An example of uncooked back 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.

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 front leg

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.

Cooking with bacon

Bacon, raw

Nutritional value per 100 g (3.5 oz)
Energy	1,918 kJ (458 kcal)
Carbohydrates	0.7 g
Fat	45 g
Saturated	15 g
Monounsaturated	20 g
Polyunsaturated	5 g
Protein	12 g
Vitamins and minerals Minerals Quantity %DV† Sodium 36% 833 mg
Other constituents	Quantity
Water	40 g
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Cooked streaky bacon.

Bacon, pan-fried, is an indispensable constituent of many popular breakfast dishes, such as bacon and eggs (which itself is a primary component of several other breakfasts). When bacon is pan-fried, heat melts some of the fat from white parts of the rasher, which shrinks and curls somewhat. This reduces contact with the pan, so the rashers must be pressed against the pan if direct heat is being used. This problem is more apparent with back bacon rashers, which have their white meat around the edge, which then curls upwards away from the heat of the pan. To overcome this problem, the rashers can be placed into ice cold water for a couple of minutes, drained, and dried before cooking.

For the bacon to be browned and crispy rather than chewy, cooks can flip back bacon rashers as they curl away from the heat. Alternatively, one can hold the rashers down using a spatula, or handled iron weights called bacon crispers.

Frying in oil alone will do the job, but browning can be accelerated by using half oil and half butter. The butter browns and adds colour and flavour.

Grilling (United States: broiling) has none of these problems, as the heat does not come from surface contact. In fact, the white edges of back bacon curl toward the overhead flame, and fat drips off the rasher, thereby increasing the crispiness.

Baking has none of these problems either. Baking at 375-400 degrees Fahrenheit (190-205 ºC) in the oven for 20 minutes will cook thin slices.

One can also place the bacon between several paper towels on a plate in a microwave oven. Some of the fat comes off the bacon, most of which is collected in the paper towels. The bacon cooks quickly and is done evenly.

Fat has pros and cons: some people limit their fat intake for nutritional reasons, although fat is extremely satiating and an excellent nutrient carrier. Fat-sensitive diners may simply pour away the surplus melted fat, or mop it off rashers with paper towels. Nevertheless, much of the flavour comes from the fat.

Bacon is often used with low-fat meats such as turkey or game birds. A rasher or two of bacon can be placed over a roasting bird, and the melting bacon fat helps baste the bird without human assistance. Note the rasher will leave a relatively pale stripe underneath it, so it can be tucked under the skin of the bird. Small birds such as quail can be well wrapped in a single rasher.

Bacon rashers are often added to hamburgers and cheeseburgers. Bacon works well with bison burgers, especially if the bison burger is fried in the bacon grease, which helps in keeping the burger from getting too dry while adding a complementary flavour to the meat. Rashers are also popular in sandwiches; a sandwich with bacon, lettuce and tomato is popularly called a BLT, while hot bacon in bread or a roll (often served with brown sauce or tomato ketchup) is often called a bacon butty.

Cooked bacon cut into small pieces called "bacon bits" is used on salads. This bacon is usually dry and crunchy which gives the salad extra crispiness and flavour.

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 fire, the dripping fat being put onto a slice of bread 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 fat.

See also

• Pancetta
• Salt pork
• Lard
• Guanciale

Places associated with Bacon

• Flitch Green
• Great Dunmow
• Little Dunmow

External links

• Cooking For Engineers - Cooking Tests: Bacon (Part I) | (Part II)
• About.com- History of Bacon Part III