Bacon

Bacon is pork that has been cured with salt and sometimes other curing ingredients, then often smoked. The cut and curing method vary by country. In North America, bacon usually refers to cured pork belly, while Canadian-style back bacon is made from the loin. British back bacon often includes both loin and a portion of belly.

Regional styles and cuts

• Streaky bacon: belly bacon with alternating layers of meat and fat; it renders well and is common in North America.
• Back bacon: cut from the loin, sometimes with a portion of belly attached; common in Britain and Ireland.
• Peameal bacon: a Canadian cured pork loin product traditionally rolled in ground yellow peas, now often coated in cornmeal.
• Jowl bacon: made from pork cheek or jowl and usually richer in fat.

Curing and smoking

Bacon may be dry-cured or wet-cured, and may be smoked or unsmoked. The cure, salt level, smoke profile and cooking status vary by producer. Some bacon is sold raw and must be cooked; other products may be fully cooked and labelled ready to eat. Always check the product specification.

Kitchen uses

Bacon is used for breakfast service, sandwiches, burgers, salads, soups and braises. Streaky bacon can be rendered to produce crisp pieces and cooking fat, while back bacon is often served as a sliced portion. Lardons are small batons that may be cut from bacon or other pork belly products.

Example: use streaky bacon for breakfast service, lardons for salads and braises, or back bacon for sandwiches.

Food-safety note: curing and smoking do not automatically make every bacon product ready to eat. Follow the label and supplier instructions for storage, handling and cooking.