There is just something about the smell and taste of bacon that makes whatever it's put on, or in, simply delicious. Bacon is a pork product; a salt cured and smoked part of the pig which comes from the sides or the belly of the beast. The many varieties of bacon depends on the parts used and the techniques to preserve it. Bacon itself has very little meat to it; it's the fat that gives bacon products most of the flavor and richness; also its crispness after frying. Before frying, some of the fat can be removed, frozen and saved for later use. The fat left in a fry pan solidifies at room temperature and can be used like lard or vegetable shortening to flavor biscuits, cornbread, and dressings.
Use the Search function on this blog page and you'll find I've used bacon as an ingredient from grilled cheese to meatloaf to even baking up cupcakes.
Other cuts of bacon popular in, or finding its niche in, USA cooking and baking are Canadian which comes from the back center (or eye of the round). It is more similiar to a traditional ham product than bacon; and if you've eaten an "Egg McMuffin" from McDonald's, than you know what I'm referring to. From Italy, Pancetta is a nonsmoked, cut extremely thin bacon which will add the mild taste of pork without the smokiness of smokedbacon; sometimes it comes flavored with herbs and spices.
No matter how you like your bacon, well what can I say, "It's Bacon!!!".
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Tuesday, September 18, 2012
Thick or Thin, It's Bacon!
Posted by Mary Cokenour at 5:19 PM 0 comments
Labels: bacon, blt, Canadian bacon, food blog, food porn, four corners foodie, frying, Mary Cokenour, mayonnaise, pancetta, pig, pork, recipes, sandwich
Subscribe to: Posts (Atom)