Bacon
Bacon is a type of salt-cured pork[1] made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns.[2]
This article is about the meat. For other uses, see Bacon (disambiguation).Type
Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic *bakkon, meaning "back meat".[3]
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon".[4] Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork.[5] Vegetarian bacons such as "soy bacon" also exist.
Bacon type differs depending on the primal cut of pork from which it is prepared,[8][1] which reflects local preference.
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 diet-consciousness, some supermarkets also offer the loin section only. This is sold as short cut bacon and is usually priced slightly higher than middle bacon. Both varieties are usually available with the rind removed.[17]
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]
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]