Difference between revisions of "Bacon"

Raw streaky bacon

About bacon

Bacon is a cut of meat taken from the sides, belly, or back of a pig, then cured, smoked, or both. Bacon may be eaten fried, baked, or grilled, or used as an ingredient to flavor dishes. The word is derived from the Old High German bacho, meaning "back", "ham", or "bacon".

The in America, USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon").[1] "USDA Certified" bacon means that it has been treated for trichinella.

In continental Europe, bacon is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, bacon is called pancetta and usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding and larding roasts, especially game birds. Many people prefer to have bacon smoked using various types of woods or turf. This process can take up to ten hours depending on the intensity of the flavour desired.

Cuts of bacon

The names of rashers or slices differ depending on where they are cut from:

• Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing.
• Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon. Also called Irish bacon or Canadian Bacon.
• Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavor.
• Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
• Jowl bacon is cured and smoked cheeks of pork

Bacon joints include the following:

• Collar bacon is taken from the back of a pig near the head.
• Hock, from the hog ankle joint between the ham and the foot.
• Gammon, from the hind leg, traditionally "Wiltshire cured".
• Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.

Cuts of pork

British cuts of pork

American cuts of pork

Various cuts of pork

The two images above outline the differences between British and the American cuts of pork. Not all cuts are shown, but those that are not should be self-evident.

• Pigs' head
• Ham hocks
• Spare ribs
• Belly of pork
• Pork tenderloin

Pork chops

A pork chop is a chop of pork. A cut of meat cut perpendicularly to the spine of the pig, and usually containing a rib or part of a vertebra and served as an individual portion.

Boiled bacon

Many cuts of bacon can be used for boiled bacon, gammon is probably the most common.