Bacon

Bacon is a versatile and savory ingredient that is a staple in many cuisines, particularly in American, British, and European cooking. It is not bound by seasonality and is available year-round. Bacon is made from pork belly or back cuts that are cured and smoked, imparting a rich, umami flavor and a crispy texture when cooked. It is commonly used to add depth to dishes, as a protein in breakfasts, sandwiches, salads, and as a flavor enhancer in everything from soups to desserts.

Bacon Synonyms

Pork belly
back bacon
pancetta (Italian cured bacon)
lardons (small strips or cubes of bacon)

Bacon Substitutes

Different Forms/Types of Bacon

Sliced

Bacon cut into thin slices, typically pan-fried or baked until crisp. It's the most common form used for breakfast dishes, sandwiches, and as a topping.

Lardons

Small strips or cubes of bacon, often used in French cooking to add a smoky flavor to dishes like coq au vin or salads.

Pancetta

An Italian type of bacon that is cured but not smoked, often sold in thin slices or cubes. It has a milder flavor and is used in pasta dishes and as a pizza topping.

Thick-cut

Heavier slices of bacon that are ideal for a meatier texture and robust flavor. They take longer to cook and are often preferred by bacon aficionados.

Turkey Bacon

A lower-fat alternative made from turkey that is processed to resemble bacon. It's used as a substitute for pork bacon by those looking for a healthier option.

Uncured Bacon

Bacon that has not undergone the curing process with nitrates or nitrites. It's often considered a more natural option and is sought after by health-conscious consumers.

Canadian Bacon

Lean, smoked pork loin that is closer to ham than traditional bacon. It's typically served in round slices and is popular in dishes like eggs Benedict.

How to Choose Bacon

When choosing bacon, look for slices with a balance of fat and meat; the fat should be white or cream-colored, and the meat should be a healthy pink to red. For a richer flavor and texture, opt for thick-cut bacon. If you prefer a less fatty option, Canadian bacon may be your choice. For those avoiding pork, turkey bacon is available. Always check the packaging for the curing process, as uncured bacon will have a different flavor profile and shelf life.

Cooking/Prep Tips for Bacon

Bacon is a versatile ingredient that can add depth and richness to a variety of dishes. When cooking bacon, it's important to consider the desired texture; whether you're aiming for crispy or chewy slices will dictate your cooking method and time. For intermediate and expert home cooks, experimenting with the thickness of the bacon can also affect the outcome. Thicker cuts typically require a longer cooking time at a lower temperature to render the fat without burning the meat. Additionally, starting with a cold pan allows the fat to slowly render and the bacon to cook evenly. To avoid splattering and ensure even cooking, some cooks prefer to bake bacon in the oven on a wire rack set over a baking sheet.

Shelf Life of Bacon

Unopened bacon should be stored in the refrigerator and consumed by the 'use by' date on the package. Once opened, it should be wrapped tightly in foil or plastic and used within one week. Bacon can also be frozen for up to six months; however, it's best to portion the bacon before freezing for easier use. Thaw in the refrigerator before cooking. Cooked bacon should be stored in the refrigerator and consumed within four to five days.

Recommended Brands for Bacon

pancetta: Boar's Head, Columbus Craft Meats

sliced bacon: Oscar Mayer, Wright Brand

turkey bacon: Butterball, Jennie-O

uncured bacon: Applegate, Pederson's Natural Farms

Canadian bacon: Jones Dairy Farm, Hormel

thick-cut bacon: Nueske's, Applewood Farms

Cooking Techniques for Bacon

Baking: Baking bacon in the oven at 375°F (190°C) on a wire rack over a baking sheet allows for even cooking and easy cleanup. This method is ideal for cooking large batches and can result in evenly cooked, flat bacon strips.

Grilling: Grilling bacon over indirect heat adds a smoky flavor and can achieve a crispy texture. It's crucial to watch the bacon closely to prevent flare-ups and burning due to the dripping fat.

Pan-Frying: This traditional method involves cooking bacon in a skillet over medium heat, flipping the slices occasionally until they reach the desired level of crispiness. It's important to manage the heat to prevent burning and to drain the bacon on paper towels after cooking to remove excess grease.