What is bacon?
A: Bacon is a type of salt-cured pork.
Bacon is prepared from several different cuts of
meat, typically from what?
A: The pork belly or from back cuts, which have less fat than the belly.
It is eaten on its own, as a side dish (particularly in
breakfasts), or used as a minor ingredient to what?
A: Flavor dishes.
Bacon is also used for barding and
larding roasts, especially what?
A: Game, including venison and pheasant.
The word is derived from the Old High German bacho, meaning what?
A: "buttock", "ham" or "side of bacon", and is cognate with the Old French bacon.
Meat from other animals, such as beef, lamb,
goat, or turkey, may also be cut, cured, or otherwise prepared to what?
A: Resemble bacon, and may even be referred to as "bacon".
Such use is common in areas with significant Jewish and
Muslim populations, both of which prohibit what?
A: The consumption of pork.
Bacon is cured through either a process of injecting with or soaking in what?
A: Brine, known as wet curing, or using plain crystal
salt, known as dry curing.
Bacon brine has added curing ingredients, most notably what?
A: Sodium nitrite (or less often, potassium nitrate), which speed the curing and stabilize
Fresh bacon may then be dried in cold air for how long?
A: Weeks or months, or it may be smoked or boiled.
Fresh and dried bacon are typically cooked before eating, often by what method?
A: Pan frying.
Boiled bacon is ready to eat, as is some smoked bacon, but they may be what?
A: Cooked further before eating.
Differing flavors can be achieved by using various types of what?
A: Wood, or less common fuels such as corn cobs or peat.
This process can take up to how long?
A: Eighteen hours, depending on the intensity of the flavor desired.
The Virginia Housewife (1824), thought to be one of the earliest
American cookbooks, gives no indication that bacon is ever what?
A: Not smoked, though it gives no advice on flavoring, noting only that care should be taken lest the
fire get too hot.
In early American history, the curing and smoking of bacon (like the making of sausage) seems to have been one of the few what?
A: Food-preparation processes not divided by gender.
Bacon is distinguished from other salt-cured pork by differences in the what?
A: The cuts of meat used and in the brine or dry packing.
Historically, the terms "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often what?
A: Together in the same barrel.
Today, ham is defined as coming from the hind portion of the
pig and brine specifically for curing ham includes a greater amount of what?
Bacon is less sweet, though ingredients such as brown sugar or maple syrup are used for what?
A: For flavor.
Bacon is similar to salt pork, which in modern times is often prepared from similar cuts, but salt pork is never what?
A: Smoked, and has a much higher salt content.
For safety, bacon may be treated to prevent what
A: Trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.
Sodium polyphosphates, such as sodium triphosphate, may also be added to make the product easier to what?
A: Slice and to reduce spattering when the bacon is pan-fried.
Different cuts of pork are used for making bacon depending on what?
A: Local preferences.
Side bacon, or streaky bacon, comes from what?
A: The pork belly.
It has long alternating layers of what running parallel to the rind?
A: Fat and muscle.
Where is this the most common form of bacon?
A: In the United States.
Pancetta is an Italian form of what?
A: Side bacon, sold smoked or unsmoked.
It is generally rolled up into cylinders after curing, and is known for having a what?
A: A strong flavor.
Back bacon contains meat from where on the pig?
A: The loin in the middle of the back of the pig.
It is a leaner cut, with less fat compared to what?
A: Side bacon.
Most bacon consumed in the United Kingdom and Ireland is what?
A: Back bacon.
Cottage bacon is made from the lean meat from a what?
A: Boneless pork shoulder that is typically tied into an oval shape.
Jowl bacon is cured and smoked what?
A: Cheeks of pork.
Guanciale is an Italian jowl bacon that is what?
A: Seasoned and dry cured but not smoked.
The term bacon on its own generally refers to what kind?
A: Side bacon, which is the most popular type of bacon sold in the US.
Back bacon is known as what?
A: "Canadian bacon" or "Canadian-style bacon", and is usually sold pre-cooked and thick-sliced.
American bacons include varieties smoked with hickory, mesquite or apple wood and flavorings such as what?
A: Chili pepper, maple, brown sugar,
honey, or molasses.
A side of unsliced bacon is known as what?
A: “slab bacon".
The United States and Canada have seen an increase in the popularity of bacon and bacon-related recipes, dubbed what?
A: "bacon mania".
The sale of bacon in the US has increased significantly since what year?
In a survey conducted by Smithfield, 65% of Americans would support bacon as what?
A: Their "national food".
Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularized over what?
A: The internet, as has using candied bacon.
In the US and Europe, bacon is commonly used as a condiment or topping on other foods, often in the form of what?
A: Bacon bits.
Streaky bacon is more commonly used as a topping in the US on such items as what?
A: Pizza, salads, sandwiches, hamburgers, baked
potatoes, hot dogs, and soups.
Bacon fat liquefies and becomes what when it is heated?
Once cool, it firms into a form of what?
Bacon fat is flavorful and is used for various what?
A: Cooking purposes.
Traditionally, bacon grease is saved in British and southern US cuisine, and used as a base for cooking and as an all-purpose what?
A: Flavoring, for everything from gravy to cornbread to salad dressing.
One teaspoon (4 g or 0.14 oz) of bacon grease has how many calories?
It is composed almost completely of what?
A: Fat, with very little additional nutritional value.
Bacon fat is roughly 40% what?
A: Saturated fat.
Four pieces of bacon can also contain up to how much sodium?
A: 800 mg, which is roughly equivalent to 1.92 grams of salt.
28 grams (1 oz) of bacon contains how much cholesterol?
A: 30 milligrams.
Studies have consistently found the consumption of processed meat to be linked to increased what?
A: Mortality, and to an increased risk of developing a number of serious health conditions including cancer, cardiovascular disease and type 2
According to the World Health Organization, regular consumption of processed meats such as bacon increases the likelihood of developing colorectal cancers by how much?
The meat for turkey bacon comes from what?
A: The whole turkey and can be cured or uncured, smoked, chopped, and reformed into strips that resemble bacon.
Cured turkey bacon made from dark meat can be what?
A: 90% fat free.
The low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to what?
A: Stick to the pan.