Bacon
Type | Cured pork |
---|---|
Main ingredients | Salt-cured pork belly |
Bacon is a type of
Bacon is also used for
Meat from other animals, such as
Curing and smoking
Before the advent of cheap and widespread artificial refrigeration in the modern era, the curing of meat was necessary for its safe long-term preservation. However, both the flavour imparted to the meat in doing so and the extended shelf life it offered had become much prized, and although curing is in general no longer necessary in the developed world, it continues in wide use.
Bacon is cured through either a process of injecting it with or soaking it in
Bacon is distinguished from other salt-cured pork by differences in the cuts of meat used and in the brine or dry packing. Historically, the terms "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel. Today, ham is defined as coming from the hind portion of the pig and brine specifically for curing ham includes a greater amount of sugar, while bacon is less sweet, though ingredients such as brown sugar or maple syrup are used for flavour. Bacon is similar to salt pork, which in modern times is often prepared from similar cuts, but salt pork is never smoked, and has a much higher salt content.[8]
For safety, bacon may be treated to prevent
Cuts
Bacon type differs depending on the
which reflects local preference.- Side bacon, sometimes known as "streaky bacon", comes from the pork belly.[8][1] It has long alternating layers of fat and muscle running parallel to the rind.[8][11] This is the most common form of bacon in the United States.[8]
- Back bacon contains meat from the loin in the middle of the back of the pig.[8][12] It is a leaner cut, with less fat compared to side bacon.[1] Most bacon consumed in the United Kingdom and Ireland is back bacon.[8][13]
- Collar bacon is taken from the back of a pig near the head.[8][14]
- Cottage bacon is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape.[8]
- is an Italian jowl bacon that is seasoned and dry cured but not smoked.
The inclusion of skin with a cut of bacon, known as the 'bacon rind',[16] varies, though is less common in the English-speaking world.
Around the world
Australia and New Zealand
The most common form sold is middle bacon, which includes some of the streaky, fatty section of side bacon along with a portion of the loin of back bacon. In response to increasing consumer
Canada
In Canada, the term bacon on its own typically refers to side bacon.
Germany
Some of the meanings of bacon overlap with the German-language term
Small bacon cubes (called Grieben or Grammerln in Austria and southern Germany) have been a rather important ingredient of various southern German dishes. They are used for adding flavour to soups and salads and for Speck dumplings and various noodle and potato dishes. Instead of preparing them at home from larger slices, they have been sold ready made as convenience foods recently as Baconwürfel ("bacon cubes") in German retail stores.
Japan
In Japan, bacon (ベーコン)[19] is pronounced "bēkon". It is cured and smoked belly meat as in the US, and is sold in either regular or half-length sizes. Bacon in Japan is different from that in the US in that the meat is not sold raw, but is processed, precooked and has a ham-like consistency when cooked.[20] Uncured, sliced pork belly, known as bara (バラ), is very popular in Japan and is used in a variety of dishes (e.g. yakitori and yakiniku).
Great Britain and Ireland
Back bacon is the most common form in Great Britain and Ireland, and is the usual meaning of the plain term "bacon". A thin slice of bacon is known as a rasher; about 70% of bacon is sold as rashers.[21] Heavily trimmed back cuts which consist of just the eye of meat, known as a medallion, are also available. All types may be unsmoked or smoked. The side cut normal in America is known as "streaky bacon",[22] and there is also a long cut, curving round on itself, known as "middle bacon", which is back bacon at one end, and streaky at the other, as well as less common cuts.[23] Bacon is also sold and served as joints, usually boiled, broiled or roast,[24] or in thicker slices called chops or steaks. These are usually eaten as part of other meals.[6]
Bacon may be cured in several ways, and may be smoked or unsmoked; unsmoked bacon is known as "green bacon".
Bacon is often served with
United States
The term bacon on its own generally refers to side bacon, which is the most popular type of bacon sold in the US. Back bacon is known as "Canadian bacon" or "Canadian-style bacon", and is usually sold pre-cooked and thick-sliced.
History
Salted pork belly first appeared in China. In Middle English the term bacon or bacoun referred to all pork in general.[33] Before the Industrial Revolution, bacon was generally produced on local farms and in domestic kitchens. The world's first commercial bacon processing plant was opened in Wiltshire in the 1770s by John Harris.[34]
Bacon mania
The United States and Canada have seen an increase in the popularity of bacon and bacon-related recipes, dubbed "
Commentators explain this surging interest in bacon by reference to what they deem
Alison Cook, writing in the Houston Chronicle, argues the case of bacon's American citizenship by referring to historical and geographical uses of bacon.[37] Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused.[43]
As of December 2016, the U.S. national frozen pork belly inventory totaled 17.8 million lb (8.1 million kg), the lowest level in 50 years.[44]
Bacon dishes
Bacon dishes include bacon and eggs,
Streaky bacon is more commonly used as a topping in the US on such items as
Bacon is also used as an accent in dishes, such as bacon-topped meatloaf,[48] sautéed crisp and crumbled into green beans,[49] or as a crumble in a salad.
Bacon fat
Bacon fat liquefies and becomes
In Germany, Griebenschmalz is a popular spread made from bacon lard.
Bacon is often used for a cooking technique called barding consisting of laying or wrapping strips of bacon or other fats over a roast to provide additional fat to a lean piece of meat. It is often used for roast
One teaspoon (4 g or 0.14 oz) of bacon grease has 38 calories (40 kJ/g).
Nutrients
One 10-g slice of cooked side bacon contains 4.5 g of fat, 3.0 g of protein, and 205 mg of sodium.[54] The fat, protein, and sodium content varies depending on the cut and cooking method.
68% of the food energy of bacon comes from fat, almost half of which is saturated.[55] A serving of three slices of bacon contains 30 milligrams of cholesterol (0.1%).[55][56]
Health concerns
Studies have consistently found the consumption of processed meat to be linked to increased mortality, and to an increased risk of developing a number of serious health conditions including cancer, cardiovascular disease and type 2 diabetes.[2][57] As bacon is very high in salt, it comes with all the negative health effects associated with high salt intake.[58]
Bacon can contain nitrites, which can form carcinogenic nitroso-compounds such as S-Nitrosothiols , nitrosyl-heme and nitrosamines. In the United States, sodium nitrite cannot exceed certain levels in bacon. Vitamin C (ascorbate) or sodium erythorbate can be added to bacon, which greatly reduces the formation of nitrosamines but has no effect on S-Nitrosothiols and nitrosyl-heme.[59] Vitamin E (tocopherol) also reduces nitrosamine levels. Bacon fried at higher temperatures potentially has more nitrosamines than bacon fried at lower temperatures.[60]
According to the World Health Organization in 2015, regular consumption of processed meats such as bacon increases the likelihood of developing colorectal cancers by 18%.[61]
Alternatives
Several alternatives to and substitutes for bacon have been developed for those who cannot or prefer not to eat standard pork bacon, including beef, chicken, turkey, bison, soy, and coconut bacon.
Turkey bacon
Turkey bacon is consumed by some as an alternative to pork bacon for health benefits, religious laws, or other concerns.[1][62] It is lower in fat and food energy than bacon,[1][62] but is used similarly.[62]
The meat for turkey bacon comes from the whole turkey, which is chopped and reformed into strips to resemble bacon, and can be cured or uncured, or
Macon
"Macon" is produced by curing cuts of mutton in a manner similar to the production of pork bacon.[64] Historically produced in Scotland, it was introduced across Britain during World War II as a consequence of rationing.[65][66] It is today available as an alternative to bacon, produced for the Muslim market and sold at halal butchers; it is largely similar in appearance to pork bacon except for the darker colour.[67]
Vegetarian bacon
Vegetarian bacon, also referred to as facon, veggie bacon, or vacon, is a vegetarian "bacon" made from plant matter.
Bacon-flavoured products
The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labour involved in cooking it.
Bacon bits
Bacon bits are a frequently used topping on
Other bacon-flavoured products
There is also a wide range of other bacon-flavoured products, including a bacon-flavoured salt (
See also
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References
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Further reading
- Anderson, H. J., "Bacon Production" in Encyclopedia of Meat Sciences, Editors M. Dikeman, Carrick Devine, 2004, Academic Press, ISBN 0080924441, 9780080924441, google books
- Coudray, Guillaume. Who poisoned your bacon? The dangerous history of meat additives. London: Icon Books, 2021. [1][2]