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Smoked bacon is a type of salted pork prepared from several parts of the animal, especially the belly and back, which can be a lot less unhealthy compared to the abdomen.
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Bacon is generally considered a breakfast starter, thinly sliced and cooked in a skillet or fried in oil. Bacon is often viewed as a significant source of obesity, however with the debut of low-carbohydrate diets in the United States, the view that bacon is fattening is gradually changing.
The fat from the bacon can also be melted, when it’s called lard, and can be used for cooking and/or frying instead of vegetable oil or butter.
Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, Cobb salad, and assorted 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 chopped potatoes, vegetables and smoked bacon. Bacon jam and bacon marmalade are also commercially available.
To prepare bacon wet (like Wiltshire bacon) soak it in brine for 2 to 3 days. Bacon is also cured in sugar water. Bacon is cured with honey or maple syrup. Modern bacon is mass-produced using a wet process, with additional water extracted and phosphate added to speed up the processing and make it more effective but sacrificing taste.
Nutrients: Unlike what has been spread, bacon is a fantastic source of dietary nutrients, including protein, vitamin A, B vitamins, calcium, magnesium, phosphorus, potassium, selenium, and choline. 100 g of bacon corresponds to 89% of daily selenium recommendations.
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Last update 2021-03-25. Price and product availability may change.