Types of Bacon
A very fatty slab of pork meat, bacon is cut from the underside of a pig or pork loin and is sold fresh, cured, or smoked. It is often fried and served with eggs for breakfast or used to make sandwiches, especially BLT (bacon, lettuce, and tomatoes). Bacon is also used in cooking to enhance the flavors of dishes and is wrapped around lean meats to provide moisture and an exquisitely savory and salty taste. It also makes sautéed vegetables and seafood more delicious. Below are some of the most popular types of bacon used in cooking.
Pancetta : Italian-style bacon cured with peppercorns, salt, and cloves, pancetta is packaged in a roll similar to sausage and sold by the slice.
Irish bacon : A lean meat cut from the eye of the pork loin, Irish bacon is cured by smoking and is similar to boneless pork loin roast in appearance. It can be sliced thick or thin.
Canadian bacon : Cut from the pork loin from the back of the pig, Canadian bacon has less calories and fewer fat than American-style bacon. It tastes a bit like ham and often has been smoked and cured.
American-style bacon : Cut from the stomach of the pig, American-style bacon is cured in salt and then smoked. It has a streaky texture and very fatty. One of the most common types of American-style bacon is Virginia bacon. Before the bacon is sliced, often thinly, the rind is taken off.
Slab bacon : A single piece of large bacon with the rind left on, slab bacon is sometimes roasted over corncobs for additional flavor.
Peppered bacon : Coated with coarsely ground pepper, peppered bacon is spicy and makes a delicious sandwich.
Apple wood-smoked bacon : This kind of bacon is cured with the smoke from burning pieces of apple wood, which gives the meat a rich and delicately sweet flavor.
Fatback : A slab of fat that is cut along the back of the pig, fatback can be used as lard for frying or sautéing or cut into barding strips and wrapped around lean roasts. It is also used to line pate pans or terrine. Before cutting it into sheets, fatback is placed in the freezer so that it is easier to slice.
Gypsy bacon : A Hungarian specialty, gypsy bacon is a slab of bacon roasted and seasoned with paprika. It is cut into thin slices and then served on rye bread. It is often sold in Hungarian or German markets.
American-style bacon is perhaps the most universally popular variety [...]Click Here