What is BACON?

What is BACON?

What better follow-up to an article about EGGS than an article about BACON! I know, brilliant deduction.

If you are a vegetarian, vegan, etc., I implore you NOT to judge those of us who love our protein in animal form. We’re not misguided, thoughtless creatures. We just like the taste, texture, and smell of cooking meat.

And on the top of this list for many people is BACON. Now, in America, Bacon is made differently than, say, Bacon in Ireland. So let’s delve a little deeper into the origination and preparation of our beloved American Bacon, then continue our adventure exploring Bacon.

The United States produces Bacon sliced thin primarily from the side bacon from the pork belly. The striation of fat and lean are more desirable than the leaner versions from other parts of the world.

American Bacon most often is smoked with a hardwood like hickory or even Applewood. And fried crispy! It’s the most popular breakfast meat by far. Still, it’s also enjoyed throughout the day with a classic BLT (Bacon, Lettuce, and Tomato sandwich) or lovingly wrapped around a beautiful Filet Mignon.

Yes, my mouth’s watering at this point.

Canadian Bacon, aka “back bacon,” originates from the loin is more relatable to our ham. Not as fatty, but meatier. It’s also eaten at breakfast. However, a lot of people love it on a pizza – I know I do!

Next, we have the beloved English Rasher – a lovely combination of American Bacon and Canadian Bacon. It still has the beautiful fat American Bacon has, but it’s not as lean as the Canadian Bacon. Quite yummy!

Pancetta! O mama mia! Pancetta! Though images of it in America result in some degree of sticker shot (it’s a bit on the pricey side), it’s quite popular and desirable for all kinds of dishes. It’s used primarily as an addition to a dish, not a dish on its own. It can be the center of attention, though, when placed on a delicious charcuterie board.

While researching this flavorful article, I learned something new. And I hope it’s new to you, too!

For my beloved vegetarian, vegan friends, I present to you – COCONUT BACON! Yes, you read that right! It’s slices of unsweetened coconut flakes prepared with salt and spices then baked to a crispy consistency. When prepared correctly, I read that it has the flavor and consistency of authentic pork bacon!

I MUST try this!

Duck bacon – exactly what it sounds like – a slice of duck breast with a fat cap that could quite easily pass as a piece of lean pork bacon. So those that don’t indulge in pork can have your duck and eat it too!

So this proves that Bacon is not exclusively a pork product – it can be almost any type of meat, fowl, or even fruit! Don’t give anyone an idea about fish-based Bacon. I don’t think that would go over too well. Except maybe in Japan – hmmm.

Now besides the variety of sources of Bacon, let’s touch briefly on some of the ways to prepare Bacon.

We all know and love the standard crispy fried Bacon or even partially crispy fried Bacon. I like mine a little chewy.

Let’s consider the following.

Chocolate-covered Bacon – who can resist crispy Bacon dipped in milk or dark chocolate, drizzled with caramel, or sprinkled with chopped nuts.

Chicken-fried Bacon – seasoned flour coated, deep-fried, extra crispy, guaranteed to satisfy even the deepest southern appetite!

Jalapeno Bacon – let’s face it, you can season Bacon with any flavor you want & if you want it hot, try it with some sliced jalapenos or, better yet, Carolina Reapers. I dare you!

Maple Bacon – no, I’m not talking about maple-cured Bacon. I’m talking about Bacon cooked IN maple syrup forming a crunchy, sweet, irresistible candy version of our favorite meat. Yum.

Pumpkin Pie Spiced Bacon – this for the truly adventurous, taste-driven individuals, you are welcome to this uniquely seasoned Bacon. Who knows? It could be the hit of the Thanksgiving day breakfast table!

So next time someone asks if you want some Bacon – ask what kind, from where, how’s it prepared, and how much is available. Never skimp on the Bacon!