Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing, both consisting largely of salt; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled and smoked bacon are ready to eat, but may be cooked further before eating.
Bacon is prepared from several different cu...
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Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing, both consisting largely of salt; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled and smoked bacon are ready to eat, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. In the United States, it is almost always prepared from pork belly. Elsewhere, it is more often made from side and back cuts, and bacon made from bellies is referred to as "streaky", "fatty", or "American style". The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient...
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