Bacon - Wikipedia, the free encyclopedia

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** Bacon **

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This article is about the cured meat. For other uses, see Bacon
(disambiguation).
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Typical strip of bacon.

*Bacon* is a cured meat prepared from a pig. It is first cured using large
quantities of salt, either in a brine or in a dry packing; the result is
*fresh bacon* (also known as *green bacon*). Fresh bacon may then be
further dried for weeks or months in cold air, or it may be boiled or
smoked. Fresh and dried bacon is typically cooked before eating. Boiled
bacon is ready to eat, as is some smoked bacon, but may be cooked further
before eating.

Bacon is prepared from several different cuts of meat. It is usually made
from side and back cuts of pork,^[1] except in the United States, where it
is almost always prepared from pork belly (typically referred to as
"streaky", "fatty", or "American style" outside of the US and Canada). 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.

Uncooked pork belly bacon strips.

Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a
minor ingredient to flavour dishes. Bacon is also used for barding and
larding roasts, especially game, e.g. venison, pheasant. The word is
derived from the Old High German /bacho/, meaning "buttock", "ham" or "side
of bacon", and cognate with the Old French /bacon/.^[2]

In continental Europe, this part of the pig is usually not smoked like
bacon is in the United States


Source: en.wikipedia.org/wiki/Bacon


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