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Bacon

From Wikipedia, the free encyclopedia


Jump to: navigation, search
<!-- start content -->This article is about the meat. For other uses, see Bacon (disambiguation).
<TABLE style="BORDER-BOTTOM: #aaa 1px solid; BORDER-LEFT: #aaa 1px solid; BACKGROUND-COLOR: #f9f9f9; BORDER-TOP: #aaa 1px solid; BORDER-RIGHT: #aaa 1px solid" class="metadata plainlinks mbox-small"><TBODY><TR><TD class=mbox-image> </TD><TD class=mbox-text>Look up bacon in Wiktionary, the free dictionary.</TD></TR></TBODY></TABLE>
Bacon is a cut of meat taken from the sides, belly, or back of a pig, and then cured, smoked, or both. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game birds. The word is derived from the Old High German bacho, meaning "buttock," "ham," or "side of bacon," and cognate with the Old French bacon.<SUP id=cite_ref-0 class=reference>[1]</SUP>
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.

Uncooked strips of bacon


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 "bacon".<SUP id=cite_ref-1 class=reference>[2]</SUP> Such use is common in areas with significant Muslim populations.<SUP id=cite_ref-2 class=reference>[3]</SUP> The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated for trichinella,<SUP id=cite_ref-fsis_3-0 class=reference>[4]</SUP> a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.<SUP id=cite_ref-4 class=reference>[5]</SUP>
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Curing and Smoking bacon

Bacon is cured through either a process of soaking in brine or using plain salt (dry curing). The former may reduce considerably in cooking due to the release of water in the meat
In America, bacon is usually cured and smoked, and different flavours can be achieved by using various types of woods, or turf. This process can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot.<SUP id=cite_ref-5 class=reference>[6]</SUP> In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.<SUP id=cite_ref-6 class=reference>[7]</SUP>
In the United Kingdom and Ireland smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of Back Bacon is preferred to the bacon from the belly (that is ubiquitous in the United States) is referred to as Streaky Bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well done to crispy, back bacon is cooked to taste in often a way that, at first, appears undercooked to those used to belly bacon.

Cuts of bacon


Cooked rasher of streaky bacon



Uncooked back bacon


The names of rashers or slices differ depending on where they are cut from:
  • Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavour. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.
  • Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon.<SUP id=cite_ref-dbmc_7-0 class=reference>[8]</SUP> Also called Irish bacon or Canadian Bacon.
  • Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavour.
  • Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
  • Jowl bacon is cured and smoked cheeks of pork
Bacon joints include the following:
  • Collar bacon is taken from the back of a pig near the head.
  • Hock, from the hog ankle joint between the ham and the foot.
  • Gammon, from the hind leg, traditionally "Wiltshire cured".
  • Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.<SUP id=cite_ref-urmis_8-0 class=reference>[9]</SUP> It is fairly lean, but tougher than most pork cuts.
In the English-speaking world


Bacon and egg sandwich garnished with a strawberry


Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.

Australia and New Zealand

Generally as for the United Kingdom. Middle bacon is the most common variety and are sold in "rashers". Middle bacon includes the streaky, fatty section along with the leaner "eye" at one end. In response to increasing consumer diet-consciousness, some supermarkets also offer the leaner "eye" end only. This is sold as "short cut bacon" and is usually priced slightly higher than middle bacon. Both varieties are usually available in rindless, that is, with the rind removed.

United Kingdom

An individual slice of bacon is a rasher, or occasionally a collop. In this region, bacon comes in a wide variety of cuts and flavours:
  • The term bacon on its own suggests the more common back bacon, but can refer to any cut.
  • The term Canadian Bacon means bacon from Canada, though whether the product was entirely reared, slaughtered, cured, sliced and packed in Canada is not normally made clear on packaging.
  • Slices from the pork belly are referred to as streaky bacon, streaky rashers or belly bacon.
  • Slices from the back of the pig are referred to as back bacon or back rashers. These usually include a streaky bit and a lean ovoid bit, and are part of the traditional full breakfast.
Canada

An individual slice of bacon is a slice or strip. In Canada:
  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in Canada.<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from February 2009">[citation needed]</SUP>
  • The term back bacon is used interchangeably to describe either smoked or unsmoked back bacon.
  • The term peameal bacon is a variety of unsmoked back bacon which historically was brined and rolled in a meal made from ground yellow peas. Today, fine cornmeal is more commonly used as a coating.
  • Canadians do not use the term "Canadian Bacon".<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from June 2009">[citation needed]</SUP>
United States

A side of unsliced bacon was once known as a flitch<SUP id=cite_ref-9 class=reference>[10]</SUP> it is now known as a slab. An individual slice of bacon is a slice or strip.
  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S. Consumption of bacon increased from 16.8 pounds (7.6 kg) per person in 1998 to 17.9 pounds (8.1 kg) per person in 2007, or over 700,000,000 pounds (320,000,000 kg)<SUP id=cite_ref-10 class=reference>[11]</SUP>.
  • The term Canadian Bacon or Canadian-style bacon must be made from the loin, and means back bacon,<SUP id=cite_ref-peameal_11-0 class=reference>[12]</SUP><SUP style="WHITE-SPACE: nowrap" class="noprint Inline-Template" title="The material in the vicinity of this tag may rely on an unreliable source from June 2009">[unreliable source?]</SUP> but this term refers usually to the lean ovoid portion (m. longissimus, or loineye).<SUP id=cite_ref-urmis_8-1 class=reference>[9]</SUP> It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.
Bacon mania

Main article: Bacon mania
The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed "bacon mania". Dishes such as bacon explosion, chicken fried bacon, and chocolate covered bacon have been popularized over the internet,<SUP id=cite_ref-12 class=reference>[13]</SUP> as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube.<SUP id=cite_ref-cook_13-0 class=reference>[14]</SUP><SUP id=cite_ref-14 class=reference>[15]</SUP> Restaurants are organizing bacon and beer tasting nights,<SUP id=cite_ref-15 class=reference>[16]</SUP> The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails,<SUP id=cite_ref-16 class=reference>[17]</SUP> and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print,<SUP id=cite_ref-17 class=reference>[18]</SUP> and on national television.<SUP id=cite_ref-18 class=reference>[19]</SUP>
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips."<SUP id=cite_ref-bacon_mania_19-0 class=reference>[20]</SUP> She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American":
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.

​
Alison Cook, writing in the Houston Chronicle (she calls bacon "democratic"), concurs, arguing the case of bacon's American citizenship by referring to historical and geographical uses of bacon.<SUP id=cite_ref-cook_13-1 class=reference>[14]</SUP> Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused:
While Pon* and Milk, with Mush** well stoar'd
In wooden Dishes grac'd the board;
With Homine*** and Syder-pap**** ,
(Which scarce a hungry Dog would lap)
Well stuff'd with Fat, from Bacon fry'd,
Or with Molossus**** dulcify'd.

—<CITE>Ebenezer Cooke, The Sot-Weed Factor<SUP id=cite_ref-20 class=reference>[21]</SUP></CITE>
​
<SMALL>* "Pon" - cornbread
** "Mush" - hasty pudding
*** "Homine" - hominy
**** "Syder-pap" - a porridge
***** "Molossus" - molasses"</SMALL>

In East Asia


Korean samgyeopsal


In Korea, one of the most popular cooked meats is grilled unsmoked pork belly called samgyeopsal (삼겹살), literally "three layered meat". Like most traditional meat dishes in Korea, it is grilled at the table, cut into small pieces with scissors when partly or wholly cooked, and eaten communally, often accompanied by mushrooms, garlic, and onion.<SUP id=cite_ref-21 class=reference>[22]</SUP>
In Japan, bacon (ベーコン) is pronounced "beikon". It is cured and smoked belly meat as in the U.S., but is usually shorter; one possible application is tempura.<SUP id=cite_ref-22 class=reference>[23]</SUP> There are also other kinds of "bacon" made from the shoulder and loin. The uncured belly slices, known as bara (バラ), are used in a variety of dishes.<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from March 2009">[citation needed]</SUP>

Bacon dishes


BLT sandwich


Bacon dishes include bacon and eggs, BLT sandwiches, bacon wrapped foods (scallops, shrimp,<SUP id=cite_ref-23 class=reference>[24]</SUP><SUP id=cite_ref-24 class=reference>[25]</SUP><SUP id=cite_ref-25 class=reference>[26]</SUP> and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion.
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Sliced smoked loin Americans call Canadian bacon is used less frequently in the U.S., but can sometimes be found on pizza, salads, and omelets.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf,<SUP id=cite_ref-26 class=reference>[27]</SUP> and can be mixed in with green beans<SUP id=cite_ref-27 class=reference>[28]</SUP> or serve sauteed and served over spinach.


"Bacon" products

The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labor involved in cooking it or the perceived negative qualities of bacon. Some new products are evidence of the recent bacon fad, which also saw bacon bandaids, scarfs, and air fresheners.<SUP id=cite_ref-cook_13-2 class=reference>[14]</SUP>

Bacon bits


Bacon bits in a bowl.


Bacon bits are a frequently used "topping" on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavoured to resemble bacon.<SUP id=cite_ref-28 class=reference>[29]</SUP> They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.

Bacon Salt


A bottle of Bacon Salt


Bacon Salt is a seasoning invented in 2007 by Justin Esch and Dave Lefkow<SUP id=cite_ref-abcnews_29-0 class=reference>[30]</SUP> and marketed under the slogan "Everything Should Taste Like Bacon." It is fat free, low sodium, vegetarian, kosher, and contains "zero calories".<SUP id=cite_ref-30 class=reference>[31]</SUP>
Bacon Salt is produced in nine varieties so far; hickory flavour is the only one suitable for vegans.<SUP id=cite_ref-31 class=reference>[32]</SUP>
The product is a noted example of a Web-based product launch, marketing, and distribution, undertaken by individual inventors. Its inventors claim to rely on self-generated and customer-generated Web content, such as YouTube videos, for publicity.
For example, in 2008, Matt "Volkov" Schmidt, a writer for the Sarcastic Gamer website, jokingly accepted a Bacon Salt "sponsorship" for his previous praise of the product. In an e-mail to Schmidt, Lefkow offered to send free Bacon Salt.<SUP id=cite_ref-32 class=reference>[33]</SUP>
Today, Bacon Salt can be purchased at many major grocery stores throughout the United States, including Kroger, Meijer and Winn-Dixie.<SUP id=cite_ref-abcnews_29-1 class=reference>[30]</SUP>

Baconnaise

Baconnaise is a bacon flavored vegetarian mayonnaise spread<SUP id=cite_ref-33 class=reference>[34]</SUP> that comes in regular and light varieties.<SUP id=cite_ref-34 class=reference>[35]</SUP> It was invented in 2008 by Dave Lefkow and Justin Esch, the same entrepreneurs who invented Bacon Salt.
Product launch, marketing, and distribution, were much like that of Bacon Salt. For instance, in October 2008, the creators sponsored a no-holds barred wrestling match between a giant slice of bacon and a giant jar of mayonnaise that wrestle in a ring filled with 200 gallons of mayonnaise.<SUP id=cite_ref-35 class=reference>[36]</SUP>
Jon Stewart satirized baconnaise in his The Daily Show as an example of Americans' laziness: "for people who want heart disease but are too lazy to actually make the bacon."<SUP id=cite_ref-36 class=reference>[37]</SUP><SUP id=cite_ref-37 class=reference>[38]</SUP> Outside of the United States, baconnaise seems to characterize the US in the same way Stewart proposed, as suggested by the French blog Écrans.<SUP id=cite_ref-38 class=reference>[39]</SUP>

Bacon fat


Bacon frying in its own grease


Bacon fat liquifies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavouring, for everything from gravy to cornbread<SUP id=cite_ref-Cornbread_Gravy_39-0 class=reference>[40]</SUP> to salad dressing.<SUP id=cite_ref-Bacon_Vinaigrette_40-0 class=reference>[41]</SUP>
Bacon, or bacon fat, is often used for barding and larding roast fowl and game birds, especially those that have little fat themselves. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 grams (0.14 oz)) of bacon grease has 38 calories (160 J).<SUP id=cite_ref-Nutrition_Data_41-0 class=reference>[42]</SUP> It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.<SUP id=cite_ref-Nutrition_Data_41-1 class=reference>[42]</SUP> Despite the health consequences of excessive bacon grease consumption, it remains popular in the cuisine of the American South.
Abbey Fleck in 1993 invented the Makin' Bacon microwave oven dish that cooks bacon slices suspended in the air on three t-shaped bacon holders similar to an air-dry sunshine clothes line so bacon grease drips down out of the way to the catch tray below as the bacon strips cook until crisp.


Nutrients

Four 14-gram (0.5 oz) slices of bacon together contain 7.45 grams (0.26 oz) of fat, of which about half is monounsaturated, a third is saturated and a sixth is polyunsaturated, and 7.72 grams (0.27 oz) of protein.<SUP id=cite_ref-42 class=reference>[43]</SUP> The fat and protein content varies depending on the cut and cooking method.

Health concerns

A 2007 study by Columbia University suggests a link between eating cured meats (such as bacon) and chronic obstructive pulmonary disease. The preservative sodium nitrite is the probable cause,<SUP id=cite_ref-43 class=reference>[44]</SUP><SUP id=cite_ref-44 class=reference>[45]</SUP> and bacon made without added nitrites is available. A diet with a large amount of red meat such as bacon, increases the risk of developing colorectal cancer. Bacon is usually high in salt and saturated fat; excessive consumption of both is related to a variety of health problems. See the articles on saturated fat and salt for more details.

See also

<TABLE style="BORDER-BOTTOM: #aaa 1px solid; BORDER-LEFT: #aaa 1px solid; BACKGROUND-COLOR: #f9f9f9; BORDER-TOP: #aaa 1px solid; BORDER-RIGHT: #aaa 1px solid" class="metadata plainlinks mbox-small"><TBODY><TR><TD class=mbox-image> </TD><TD class=mbox-text>Wikimedia Commons has media related to: Bacon</TD></TR></TBODY></TABLE>
References

  1. <LI id=cite_note-0>^ <CITE style="FONT-STYLE: normal" class=book>"Bacon". OED Online. Oxford University Press. 1989. 50016435.</CITE> <LI id=cite_note-1>^ <CITE style="FONT-STYLE: normal" class=news>"Eat cheap but well! Make a tasty beef in beer". Today (MSNBC). April 30, 2009. http://today.msnbc.msn.com/id/30478911/. Retrieved on May 13, 2009.</CITE> <LI id=cite_note-2>^ <CITE style="FONT-STYLE: normal" class=news>"Health and You". New Straits Times. May 12, 2009. http://www.nst.com.my/Current_News/NST/Tuesday/Features/20090512091014/Article/indexF_html. Retrieved on May 13, 2009.</CITE> <LI id=cite_note-fsis-3>^ <CITE style="FONT-STYLE: normal" class=web>"USDA Food Safety and Inspection Service: Glossary B". Food Safety and Inspection Service. http://www.fsis.usda.gov/Help/glossary-B/index.asp. Retrieved on 2009-05-05.</CITE> <LI id=cite_note-4>^ <CITE style="FONT-STYLE: normal" id=CITEREFHuiBruinsmaGorham2009 class=book>Hui, Yiu H.; Bruinsma, L. Bernard; Gorham, J. Richard (2002). Food Plant Sanitation. CRC Press. p. 605. ISBN 978-0824707934. http://books.google.com/books?id=5oIO2hzQD6wC. Retrieved on 2009-05-05.</CITE> <LI id=cite_note-5>^ <CITE style="FONT-STYLE: normal" id=CITEREFRandolphKaren_Hess1984 class=book>Randolph, Mary; Karen Hess (1984). The Virginia house-wife. University of South Carolina Press. pp. 18–19. ISBN 978-0872494237. http://books.google.com/books?id=oszKiYe2RyAC.</CITE> <LI id=cite_note-6>^ Sarah F. McMahon, "Gender, Dietary Decisions, and Food Technology," in <CITE style="FONT-STYLE: normal" id=CITEREFMcGaw1994 class=book>McGaw, Judith A. (1994). Early American technology: making and doing things from the colonial era to 1850. University of North Carolina Press. pp. 164–96. ISBN 9780807844847. http://books.google.com/books?id=vMvNbZbS3jwC.</CITE> Esp. pp. 186-89. <LI id=cite_note-dbmc-7>^ <CITE style="FONT-STYLE: normal">Information and Statistics 2005, Danish Bacon Company, 30 March 2005, http://www.dbmc.co.uk/downloads/DBMC_Info-stats_2005.pdf, retrieved on 2009-05-06</CITE> <LI id=cite_note-urmis-8>^ <SUP>a</SUP> <SUP>b</SUP> Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards. Retrieved 2007-07-09. <LI id=cite_note-9>^ <CITE style="FONT-STYLE: normal">flitch, Merriam-Webster, http://www.merriam-webster.com/dictionary/flitch, retrieved on Retrieved 2008-03-29</CITE> <LI id=cite_note-10>^ http://www.chainleader.com/blog/180000418/post/1170039717.html <LI id=cite_note-peameal-11>^ <CITE style="FONT-STYLE: normal" id=CITEREFWeinzweig2008 class=web>Weinzweig, Ari (2008-07-24). "Canadian Peameal Bacon". Zingerman's Roadhouse. http://www.zingermansroadhouse.com/2008/07/24/canadian-peameal-bacon/. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-12>^ <CITE style="FONT-STYLE: normal">Get Your BBQ On: Bacon-Infused Webinar Sheds Light on Social Media Marketing Viral Marketing Sensation BBQ Addicts Join Marketbright for a Free Webinar on Marketing 2.0, Marketwire, 24 March 2009, http://www.marketwire.com/press-release/Marketbright-965147.html, retrieved on 2009-05-06</CITE> <LI id=cite_note-cook-13>^ <SUP>a</SUP> <SUP>b</SUP> <SUP>c</SUP> <CITE style="FONT-STYLE: normal" id=CITEREFCook2009 class=news>Cook, Alison (2009-03-05). "It's a 'we love bacon' world: We're just lucky to be living--and dining--in it". Houston Chronicle. http://www.chron.com/disp/story.mpl/dining/6293494.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-14>^ <CITE style="FONT-STYLE: normal" class=news>"Candied Bacon Martini". Los Angeles Times. http://www.latimes.com/features/food/la-fow-baconrec3d-2008dec03,0,7141243.story. Retrieved on 2009-05-06.</CITE> <LI id=cite_note-15>^ <CITE style="FONT-STYLE: normal" class=web>"Bacon and Beer Tasting at Jimmy’s No. 43". New York Barfly. 2008-11-04. http://www.nybarfly.com/my_weblog/2008/11/bacon-and-beer-tasting-at-jimmys-no-43.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-16>^ <CITE style="FONT-STYLE: normal" id=CITEREFMiles2009 class=news>Miles, Johnathan (2009-03-13). "Wear the Green but Don’t Drink It". New York Times. http://www.nytimes.com/2009/03/15/fashion/15shake.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-17>^ <CITE style="FONT-STYLE: normal" class=web>"Bacon of the Month Club". The Grateful Palate. http://www.gratefulpalate.com/?p=Category_11. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-18>^ <CITE style="FONT-STYLE: normal" class=news>"[http://www.cbsnews.com/stories/2007/12/12/earlyshow/living/recipes/main3612797.shtml Food Gifts That Keep On Giving: From Utensils To Treats, Bobby Flay Likes To Give (Or Receive) These Presents]". CBS News. 13 December 2007. http://www.cbsnews.com/stories/2007/12/12/earlyshow/living/recipes/main3612797.shtml. Retrieved on 2009-05-06.</CITE> <LI id=cite_note-bacon_mania-19>^ <CITE style="FONT-STYLE: normal" id=CITEREFHepola2008 class=news>Hepola, Sarah (2008-07-07). "Bacon mania: Why are Americans so batty for bacon? It's delicious, it's decadent -- and it's also a fashion statement.". Salon.com. http://www.salon.com/mwt/feature/2008/07/07/bacon_mania/. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-20>^ Online edition of the poem, at <CITE style="FONT-STYLE: normal" id=CITEREFKay1998 class=web>Kay, Arthur (1998). "Ebenezer Cooke: The Sot-Weed Factor". Renascence editions. http://www.uoregon.edu/~rbear/sotweed.htm. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-21>^ <CITE style="FONT-STYLE: normal" class=web>"How to eat Samgyupsal". Migi's Kitchen. 2008-02-27. http://www.koreanhomecooking.com/2008/02/how-to-eat-samgyupsal.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-22>^ Recipe from James Villas, The Bacon Cookbook. <CITE style="FONT-STYLE: normal" class=web>"Japanese Bacon Tempura". Chow. 2007. http://www.chow.com/recipes/12720. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-23>^ <CITE style="FONT-STYLE: normal" id=CITEREFSiegel1997 class=book>Siegel, Helene (1997). Totally Shrimp Cookbook. Celestial Arts. p. 11. ISBN 9780890878231.</CITE> <LI id=cite_note-24>^ <CITE style="FONT-STYLE: normal" id=CITEREFWise2009 class=book>Wise, Jane E. (2005). The Culinary Guide for MSPI. Milk Soy Protein Intolerance. p. 7. ISBN 9780976402305. http://books.google.com/books?id=y9kGvqze_g0C.</CITE> <LI id=cite_note-25>^ <CITE style="FONT-STYLE: normal" id=CITEREFDaley2001 class=news>Daley, Bill (2001-03-11). "Chengdu Cuisine of China". Hartford Courant. p. 10. http://pqasb.pqarchiver.com/courant/access/69611894.html?dids=69611894:69611894&FMT=ABS&FMTS=ABS:FT&date=Mar+11%2C+2001&author=Bill+Daley&pub=Hartford+Courant&desc=CHENGDU+CUISINE+OF+CHINA+*+*+*&pqatl=google. Retrieved on 2009-02-10.</CITE> <LI id=cite_note-26>^ Bacon wrapped meatloaf WKRG Mobile, Alabama <LI id=cite_note-27>^ Bacon and beans WKRG Mobile, Alabama <LI id=cite_note-28>^ <CITE style="FONT-STYLE: normal" class=web>"Textured Vegetable Protein". Diversified Foods Inc. http://www.diversifiedfoods.com/DFI_TexturedVegetableProtein_Frame.htm. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-abcnews-29>^ <SUP>a</SUP> <SUP>b</SUP> ABC News: 'Bacontrepreneurs' Building Bacon Empire <LI id=cite_note-30>^ <CITE style="FONT-STYLE: normal" class=web>"Nutrition Information (Bacon Salt)". http://www.jdfoods.net/images/shop/nutrition-original.gif. Retrieved on 2009-10-04.</CITE> <LI id=cite_note-31>^ <CITE style="FONT-STYLE: normal" class=web>"Nutrition Information (Hickory Bacon Salt - vegan)". 2008-09-08. http://www.baconsalt.com/images/shop/nutrition-natural.gif. Retrieved on 2009-10-04.</CITE> <LI id=cite_note-32>^ <CITE style="FONT-STYLE: normal" id=CITEREFSchmidt.2C_Matt_.22Volkov.222008 class=web>Schmidt, Matt "Volkov" (2008-03-19). "Does this mean I'm cooler than Lono?". http://sarcasticgamer.com/wp/index.php/2008/03/matt-volkov-schmidt-brought-to-you-by-baconsalt.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-33>^ <CITE style="FONT-STYLE: normal" id=CITEREFRobinson2008 class=web>Robinson, Tasha (2008-12-09). "Taste Test: Baconnaise". A.V. Club. http://www.avclub.com/articles/taste-test-baconnaise,2557/. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-34>^ <CITE style="FONT-STYLE: normal" class=web>"J & D's - Everything Should Taste Like Bacon". J & D's. http://www.jdfoods.net/products/baconnaise.php. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-35>^ <CITE style="FONT-STYLE: normal" id=CITEREFLee2008 class=web>Lee, Robyn (2008-10-28). "Baconnaise, for the Ultimate Bacon-Flavored Spread". Serious Eats. http://www.seriouseats.com/2008/10/baconnaise-for-the-ultimate-bacon-flavored-spread.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-36>^ <CITE style="FONT-STYLE: normal" class=episode>"Wednesday February 25, 2009 - Tom Selleck". The Daily Show. 2009-02-25. http://www.thedailyshow.com/video/index.jhtml?videoId=219494&title=optimist-prime?episodeId=219491.</CITE> <LI id=cite_note-37>^ <CITE style="FONT-STYLE: normal" class=web>"Baconnaise on The Daily Show</CITE>". Seattlest. 2009-02-26. http://seattlest.com/2009/02/26/baconnaise_on_the_daily_show.php. Retrieved on 2009-03-04. <LI id=cite_note-38>^ <CITE style="FONT-STYLE: normal" id=CITEREFGirardeau2009 class=web>Girardeau, Astrid (2009-02-11). "Le site du jour: C’est pour ça que tu es gros" (in French). Écrans. http://www.ecrans.fr/Le-site-du-jour-This-is-why-you-re,6377.html. Retrieved on 2009-03-04.</CITE> <LI id=cite_note-Cornbread_Gravy-39>^ <CITE style="FONT-STYLE: normal" id=CITEREFRombauerRombauer_Becker1964>Rombauer, Irma; Rombauer Becker, Marion (1964), "Pan Gravy", The Joy of Cooking, Bobbs-Merrill Company, p. 322, ISBN 978-0026045704</CITE> <LI id=cite_note-Bacon_Vinaigrette-40>^ <CITE style="FONT-STYLE: normal" id=CITEREFBrown>Brown, Alton, Bacon Vinaigrette with Grilled Radicchio, http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17619,00.html, retrieved on 2008-01-13</CITE> <LI id=cite_note-Nutrition_Data-41>^ <SUP>a</SUP> <SUP>b</SUP> <CITE style="FONT-STYLE: normal">Nutritional Summary for Animal fat, bacon grease, nutritiondata.com, http://www.nutritiondata.com/facts-C00001-01c21ru.html, retrieved on 2009-05-05</CITE> <LI id=cite_note-42>^ USDA, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference. Retrieved 2007-07-12. <LI id=cite_note-43>^ <CITE style="FONT-STYLE: normal" class=web>"Too much bacon 'bad for lungs'". BBC. 2007-04-17. http://news.bbc.co.uk/2/hi/health/6560121.stm. Retrieved on 2009-03-15.</CITE>
  2. ^ <CITE style="FONT-STYLE: normal" class=web>"Chronic Obstructive Pulmonary Disease". New York Times. 2008-09-24. http://health.nytimes.com/health/guides/disease/chronic-obstructive-pulmonary-disease/risk-factors.html. Retrieved on 2009-03-15.</CITE>

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Bacon

From Wikipedia, the free encyclopedia


Jump to: navigation, search
<!-- start content -->This article is about the meat. For other uses, see Bacon (disambiguation).
<TABLE style="BORDER-BOTTOM: #aaa 1px solid; BORDER-LEFT: #aaa 1px solid; BACKGROUND-COLOR: #f9f9f9; BORDER-TOP: #aaa 1px solid; BORDER-RIGHT: #aaa 1px solid" class="metadata plainlinks mbox-small"><TBODY><TR><TD class=mbox-image> </TD><TD class=mbox-text>Look up bacon in Wiktionary, the free dictionary.</TD></TR></TBODY></TABLE>
Bacon is a cut of meat taken from the sides, belly, or back of a pig, and then cured, smoked, or both. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game birds. The word is derived from the Old High German bacho, meaning "buttock," "ham," or "side of bacon," and cognate with the Old French bacon.<SUP id=cite_ref-0 class=reference>[1]</SUP>
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.

Uncooked strips of bacon


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 "bacon".<SUP id=cite_ref-1 class=reference>[2]</SUP> Such use is common in areas with significant Muslim populations.<SUP id=cite_ref-2 class=reference>[3]</SUP> The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated for trichinella,<SUP id=cite_ref-fsis_3-0 class=reference>[4]</SUP> a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.<SUP id=cite_ref-4 class=reference>[5]</SUP>
<TABLE id=toc class=toc summary=Contents><TBODY><TR><TD>Contents

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Curing and Smoking bacon

Bacon is cured through either a process of soaking in brine or using plain salt (dry curing). The former may reduce considerably in cooking due to the release of water in the meat
In America, bacon is usually cured and smoked, and different flavours can be achieved by using various types of woods, or turf. This process can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot.<SUP id=cite_ref-5 class=reference>[6]</SUP> In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.<SUP id=cite_ref-6 class=reference>[7]</SUP>
In the United Kingdom and Ireland smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of Back Bacon is preferred to the bacon from the belly (that is ubiquitous in the United States) is referred to as Streaky Bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well done to crispy, back bacon is cooked to taste in often a way that, at first, appears undercooked to those used to belly bacon.

Cuts of bacon


Cooked rasher of streaky bacon



Uncooked back bacon


The names of rashers or slices differ depending on where they are cut from:
  • Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavour. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.
  • Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon.<SUP id=cite_ref-dbmc_7-0 class=reference>[8]</SUP> Also called Irish bacon or Canadian Bacon.
  • Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavour.
  • Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
  • Jowl bacon is cured and smoked cheeks of pork
Bacon joints include the following:
  • Collar bacon is taken from the back of a pig near the head.
  • Hock, from the hog ankle joint between the ham and the foot.
  • Gammon, from the hind leg, traditionally "Wiltshire cured".
  • Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.<SUP id=cite_ref-urmis_8-0 class=reference>[9]</SUP> It is fairly lean, but tougher than most pork cuts.
In the English-speaking world


Bacon and egg sandwich garnished with a strawberry


Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.

Australia and New Zealand

Generally as for the United Kingdom. Middle bacon is the most common variety and are sold in "rashers". Middle bacon includes the streaky, fatty section along with the leaner "eye" at one end. In response to increasing consumer diet-consciousness, some supermarkets also offer the leaner "eye" end only. This is sold as "short cut bacon" and is usually priced slightly higher than middle bacon. Both varieties are usually available in rindless, that is, with the rind removed.

United Kingdom

An individual slice of bacon is a rasher, or occasionally a collop. In this region, bacon comes in a wide variety of cuts and flavours:
  • The term bacon on its own suggests the more common back bacon, but can refer to any cut.
  • The term Canadian Bacon means bacon from Canada, though whether the product was entirely reared, slaughtered, cured, sliced and packed in Canada is not normally made clear on packaging.
  • Slices from the pork belly are referred to as streaky bacon, streaky rashers or belly bacon.
  • Slices from the back of the pig are referred to as back bacon or back rashers. These usually include a streaky bit and a lean ovoid bit, and are part of the traditional full breakfast.
Canada

An individual slice of bacon is a slice or strip. In Canada:
  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in Canada.<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from February 2009">[citation needed]</SUP>
  • The term back bacon is used interchangeably to describe either smoked or unsmoked back bacon.
  • The term peameal bacon is a variety of unsmoked back bacon which historically was brined and rolled in a meal made from ground yellow peas. Today, fine cornmeal is more commonly used as a coating.
  • Canadians do not use the term "Canadian Bacon".<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from June 2009">[citation needed]</SUP>
United States

A side of unsliced bacon was once known as a flitch<SUP id=cite_ref-9 class=reference>[10]</SUP> it is now known as a slab. An individual slice of bacon is a slice or strip.
  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S. Consumption of bacon increased from 16.8 pounds (7.6 kg) per person in 1998 to 17.9 pounds (8.1 kg) per person in 2007, or over 700,000,000 pounds (320,000,000 kg)<SUP id=cite_ref-10 class=reference>[11]</SUP>.
  • The term Canadian Bacon or Canadian-style bacon must be made from the loin, and means back bacon,<SUP id=cite_ref-peameal_11-0 class=reference>[12]</SUP><SUP style="WHITE-SPACE: nowrap" class="noprint Inline-Template" title="The material in the vicinity of this tag may rely on an unreliable source from June 2009">[unreliable source?]</SUP> but this term refers usually to the lean ovoid portion (m. longissimus, or loineye).<SUP id=cite_ref-urmis_8-1 class=reference>[9]</SUP> It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.
Bacon mania

Main article: Bacon mania
The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed "bacon mania". Dishes such as bacon explosion, chicken fried bacon, and chocolate covered bacon have been popularized over the internet,<SUP id=cite_ref-12 class=reference>[13]</SUP> as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube.<SUP id=cite_ref-cook_13-0 class=reference>[14]</SUP><SUP id=cite_ref-14 class=reference>[15]</SUP> Restaurants are organizing bacon and beer tasting nights,<SUP id=cite_ref-15 class=reference>[16]</SUP> The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails,<SUP id=cite_ref-16 class=reference>[17]</SUP> and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print,<SUP id=cite_ref-17 class=reference>[18]</SUP> and on national television.<SUP id=cite_ref-18 class=reference>[19]</SUP>
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips."<SUP id=cite_ref-bacon_mania_19-0 class=reference>[20]</SUP> She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American":
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.

​
Alison Cook, writing in the Houston Chronicle (she calls bacon "democratic"), concurs, arguing the case of bacon's American citizenship by referring to historical and geographical uses of bacon.<SUP id=cite_ref-cook_13-1 class=reference>[14]</SUP> Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused:
While Pon* and Milk, with Mush** well stoar'd
In wooden Dishes grac'd the board;
With Homine*** and Syder-pap**** ,
(Which scarce a hungry Dog would lap)
Well stuff'd with Fat, from Bacon fry'd,
Or with Molossus**** dulcify'd.

—<CITE>Ebenezer Cooke, The Sot-Weed Factor<SUP id=cite_ref-20 class=reference>[21]</SUP></CITE>
​
<SMALL>* "Pon" - cornbread
** "Mush" - hasty pudding
*** "Homine" - hominy
**** "Syder-pap" - a porridge
***** "Molossus" - molasses"</SMALL>

In East Asia


Korean samgyeopsal


In Korea, one of the most popular cooked meats is grilled unsmoked pork belly called samgyeopsal (삼겹살), literally "three layered meat". Like most traditional meat dishes in Korea, it is grilled at the table, cut into small pieces with scissors when partly or wholly cooked, and eaten communally, often accompanied by mushrooms, garlic, and onion.<SUP id=cite_ref-21 class=reference>[22]</SUP>
In Japan, bacon (ベーコン) is pronounced "beikon". It is cured and smoked belly meat as in the U.S., but is usually shorter; one possible application is tempura.<SUP id=cite_ref-22 class=reference>[23]</SUP> There are also other kinds of "bacon" made from the shoulder and loin. The uncured belly slices, known as bara (バラ), are used in a variety of dishes.<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from March 2009">[citation needed]</SUP>

Bacon dishes


BLT sandwich


Bacon dishes include bacon and eggs, BLT sandwiches, bacon wrapped foods (scallops, shrimp,<SUP id=cite_ref-23 class=reference>[24]</SUP><SUP id=cite_ref-24 class=reference>[25]</SUP><SUP id=cite_ref-25 class=reference>[26]</SUP> and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion.
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Sliced smoked loin Americans call Canadian bacon is used less frequently in the U.S., but can sometimes be found on pizza, salads, and omelets.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf,<SUP id=cite_ref-26 class=reference>[27]</SUP> and can be mixed in with green beans<SUP id=cite_ref-27 class=reference>[28]</SUP> or serve sauteed and served over spinach.


"Bacon" products

The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labor involved in cooking it or the perceived negative qualities of bacon. Some new products are evidence of the recent bacon fad, which also saw bacon bandaids, scarfs, and air fresheners.<SUP id=cite_ref-cook_13-2 class=reference>[14]</SUP>

Bacon bits


Bacon bits in a bowl.


Bacon bits are a frequently used "topping" on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavoured to resemble bacon.<SUP id=cite_ref-28 class=reference>[29]</SUP> They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.

Bacon Salt


A bottle of Bacon Salt


Bacon Salt is a seasoning invented in 2007 by Justin Esch and Dave Lefkow<SUP id=cite_ref-abcnews_29-0 class=reference>[30]</SUP> and marketed under the slogan "Everything Should Taste Like Bacon." It is fat free, low sodium, vegetarian, kosher, and contains "zero calories".<SUP id=cite_ref-30 class=reference>[31]</SUP>
Bacon Salt is produced in nine varieties so far; hickory flavour is the only one suitable for vegans.<SUP id=cite_ref-31 class=reference>[32]</SUP>
The product is a noted example of a Web-based product launch, marketing, and distribution, undertaken by individual inventors. Its inventors claim to rely on self-generated and customer-generated Web content, such as YouTube videos, for publicity.
For example, in 2008, Matt "Volkov" Schmidt, a writer for the Sarcastic Gamer website, jokingly accepted a Bacon Salt "sponsorship" for his previous praise of the product. In an e-mail to Schmidt, Lefkow offered to send free Bacon Salt.<SUP id=cite_ref-32 class=reference>[33]</SUP>
Today, Bacon Salt can be purchased at many major grocery stores throughout the United States, including Kroger, Meijer and Winn-Dixie.<SUP id=cite_ref-abcnews_29-1 class=reference>[30]</SUP>

Baconnaise

Baconnaise is a bacon flavored vegetarian mayonnaise spread<SUP id=cite_ref-33 class=reference>[34]</SUP> that comes in regular and light varieties.<SUP id=cite_ref-34 class=reference>[35]</SUP> It was invented in 2008 by Dave Lefkow and Justin Esch, the same entrepreneurs who invented Bacon Salt.
Product launch, marketing, and distribution, were much like that of Bacon Salt. For instance, in October 2008, the creators sponsored a no-holds barred wrestling match between a giant slice of bacon and a giant jar of mayonnaise that wrestle in a ring filled with 200 gallons of mayonnaise.<SUP id=cite_ref-35 class=reference>[36]</SUP>
Jon Stewart satirized baconnaise in his The Daily Show as an example of Americans' laziness: "for people who want heart disease but are too lazy to actually make the bacon."<SUP id=cite_ref-36 class=reference>[37]</SUP><SUP id=cite_ref-37 class=reference>[38]</SUP> Outside of the United States, baconnaise seems to characterize the US in the same way Stewart proposed, as suggested by the French blog Écrans.<SUP id=cite_ref-38 class=reference>[39]</SUP>

Bacon fat


Bacon frying in its own grease


Bacon fat liquifies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavouring, for everything from gravy to cornbread<SUP id=cite_ref-Cornbread_Gravy_39-0 class=reference>[40]</SUP> to salad dressing.<SUP id=cite_ref-Bacon_Vinaigrette_40-0 class=reference>[41]</SUP>
Bacon, or bacon fat, is often used for barding and larding roast fowl and game birds, especially those that have little fat themselves. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 grams (0.14 oz)) of bacon grease has 38 calories (160 J).<SUP id=cite_ref-Nutrition_Data_41-0 class=reference>[42]</SUP> It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.<SUP id=cite_ref-Nutrition_Data_41-1 class=reference>[42]</SUP> Despite the health consequences of excessive bacon grease consumption, it remains popular in the cuisine of the American South.
Abbey Fleck in 1993 invented the Makin' Bacon microwave oven dish that cooks bacon slices suspended in the air on three t-shaped bacon holders similar to an air-dry sunshine clothes line so bacon grease drips down out of the way to the catch tray below as the bacon strips cook until crisp.


Nutrients

Four 14-gram (0.5 oz) slices of bacon together contain 7.45 grams (0.26 oz) of fat, of which about half is monounsaturated, a third is saturated and a sixth is polyunsaturated, and 7.72 grams (0.27 oz) of protein.<SUP id=cite_ref-42 class=reference>[43]</SUP> The fat and protein content varies depending on the cut and cooking method.

Health concerns

A 2007 study by Columbia University suggests a link between eating cured meats (such as bacon) and chronic obstructive pulmonary disease. The preservative sodium nitrite is the probable cause,<SUP id=cite_ref-43 class=reference>[44]</SUP><SUP id=cite_ref-44 class=reference>[45]</SUP> and bacon made without added nitrites is available. A diet with a large amount of red meat such as bacon, increases the risk of developing colorectal cancer. Bacon is usually high in salt and saturated fat; excessive consumption of both is related to a variety of health problems. See the articles on saturated fat and salt for more details.

See also

<TABLE style="BORDER-BOTTOM: #aaa 1px solid; BORDER-LEFT: #aaa 1px solid; BACKGROUND-COLOR: #f9f9f9; BORDER-TOP: #aaa 1px solid; BORDER-RIGHT: #aaa 1px solid" class="metadata plainlinks mbox-small"><TBODY><TR><TD class=mbox-image> </TD><TD class=mbox-text>Wikimedia Commons has media related to: Bacon</TD></TR></TBODY></TABLE>
References

  1. <LI id=cite_note-0>^ <CITE style="FONT-STYLE: normal" class=book>"Bacon". OED Online. Oxford University Press. 1989. 50016435.</CITE> <LI id=cite_note-1>^ <CITE style="FONT-STYLE: normal" class=news>"Eat cheap but well! Make a tasty beef in beer". Today (MSNBC). April 30, 2009. http://today.msnbc.msn.com/id/30478911/. Retrieved on May 13, 2009.</CITE> <LI id=cite_note-2>^ <CITE style="FONT-STYLE: normal" class=news>"Health and You". New Straits Times. May 12, 2009. http://www.nst.com.my/Current_News/NST/Tuesday/Features/20090512091014/Article/indexF_html. Retrieved on May 13, 2009.</CITE> <LI id=cite_note-fsis-3>^ <CITE style="FONT-STYLE: normal" class=web>"USDA Food Safety and Inspection Service: Glossary B". Food Safety and Inspection Service. http://www.fsis.usda.gov/Help/glossary-B/index.asp. Retrieved on 2009-05-05.</CITE> <LI id=cite_note-4>^ <CITE style="FONT-STYLE: normal" id=CITEREFHuiBruinsmaGorham2009 class=book>Hui, Yiu H.; Bruinsma, L. Bernard; Gorham, J. Richard (2002). Food Plant Sanitation. CRC Press. p. 605. ISBN 978-0824707934. http://books.google.com/books?id=5oIO2hzQD6wC. Retrieved on 2009-05-05.</CITE> <LI id=cite_note-5>^ <CITE style="FONT-STYLE: normal" id=CITEREFRandolphKaren_Hess1984 class=book>Randolph, Mary; Karen Hess (1984). The Virginia house-wife. University of South Carolina Press. pp. 18–19. ISBN 978-0872494237. http://books.google.com/books?id=oszKiYe2RyAC.</CITE> <LI id=cite_note-6>^ Sarah F. McMahon, "Gender, Dietary Decisions, and Food Technology," in <CITE style="FONT-STYLE: normal" id=CITEREFMcGaw1994 class=book>McGaw, Judith A. (1994). Early American technology: making and doing things from the colonial era to 1850. University of North Carolina Press. pp. 164–96. ISBN 9780807844847. http://books.google.com/books?id=vMvNbZbS3jwC.</CITE> Esp. pp. 186-89. <LI id=cite_note-dbmc-7>^ <CITE style="FONT-STYLE: normal">Information and Statistics 2005, Danish Bacon Company, 30 March 2005, http://www.dbmc.co.uk/downloads/DBMC_Info-stats_2005.pdf, retrieved on 2009-05-06</CITE> <LI id=cite_note-urmis-8>^ <SUP>a</SUP> <SUP>b</SUP> Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards. Retrieved 2007-07-09. <LI id=cite_note-9>^ <CITE style="FONT-STYLE: normal">flitch, Merriam-Webster, http://www.merriam-webster.com/dictionary/flitch, retrieved on Retrieved 2008-03-29</CITE> <LI id=cite_note-10>^ http://www.chainleader.com/blog/180000418/post/1170039717.html <LI id=cite_note-peameal-11>^ <CITE style="FONT-STYLE: normal" id=CITEREFWeinzweig2008 class=web>Weinzweig, Ari (2008-07-24). "Canadian Peameal Bacon". Zingerman's Roadhouse. http://www.zingermansroadhouse.com/2008/07/24/canadian-peameal-bacon/. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-12>^ <CITE style="FONT-STYLE: normal">Get Your BBQ On: Bacon-Infused Webinar Sheds Light on Social Media Marketing Viral Marketing Sensation BBQ Addicts Join Marketbright for a Free Webinar on Marketing 2.0, Marketwire, 24 March 2009, http://www.marketwire.com/press-release/Marketbright-965147.html, retrieved on 2009-05-06</CITE> <LI id=cite_note-cook-13>^ <SUP>a</SUP> <SUP>b</SUP> <SUP>c</SUP> <CITE style="FONT-STYLE: normal" id=CITEREFCook2009 class=news>Cook, Alison (2009-03-05). "It's a 'we love bacon' world: We're just lucky to be living--and dining--in it". Houston Chronicle. http://www.chron.com/disp/story.mpl/dining/6293494.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-14>^ <CITE style="FONT-STYLE: normal" class=news>"Candied Bacon Martini". Los Angeles Times. http://www.latimes.com/features/food/la-fow-baconrec3d-2008dec03,0,7141243.story. Retrieved on 2009-05-06.</CITE> <LI id=cite_note-15>^ <CITE style="FONT-STYLE: normal" class=web>"Bacon and Beer Tasting at Jimmy’s No. 43". New York Barfly. 2008-11-04. http://www.nybarfly.com/my_weblog/2008/11/bacon-and-beer-tasting-at-jimmys-no-43.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-16>^ <CITE style="FONT-STYLE: normal" id=CITEREFMiles2009 class=news>Miles, Johnathan (2009-03-13). "Wear the Green but Don’t Drink It". New York Times. http://www.nytimes.com/2009/03/15/fashion/15shake.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-17>^ <CITE style="FONT-STYLE: normal" class=web>"Bacon of the Month Club". The Grateful Palate. http://www.gratefulpalate.com/?p=Category_11. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-18>^ <CITE style="FONT-STYLE: normal" class=news>"[http://www.cbsnews.com/stories/2007/12/12/earlyshow/living/recipes/main3612797.shtml Food Gifts That Keep On Giving: From Utensils To Treats, Bobby Flay Likes To Give (Or Receive) These Presents]". CBS News. 13 December 2007. http://www.cbsnews.com/stories/2007/12/12/earlyshow/living/recipes/main3612797.shtml. Retrieved on 2009-05-06.</CITE> <LI id=cite_note-bacon_mania-19>^ <CITE style="FONT-STYLE: normal" id=CITEREFHepola2008 class=news>Hepola, Sarah (2008-07-07). "Bacon mania: Why are Americans so batty for bacon? It's delicious, it's decadent -- and it's also a fashion statement.". Salon.com. http://www.salon.com/mwt/feature/2008/07/07/bacon_mania/. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-20>^ Online edition of the poem, at <CITE style="FONT-STYLE: normal" id=CITEREFKay1998 class=web>Kay, Arthur (1998). "Ebenezer Cooke: The Sot-Weed Factor". Renascence editions. http://www.uoregon.edu/~rbear/sotweed.htm. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-21>^ <CITE style="FONT-STYLE: normal" class=web>"How to eat Samgyupsal". Migi's Kitchen. 2008-02-27. http://www.koreanhomecooking.com/2008/02/how-to-eat-samgyupsal.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-22>^ Recipe from James Villas, The Bacon Cookbook. <CITE style="FONT-STYLE: normal" class=web>"Japanese Bacon Tempura". Chow. 2007. http://www.chow.com/recipes/12720. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-23>^ <CITE style="FONT-STYLE: normal" id=CITEREFSiegel1997 class=book>Siegel, Helene (1997). Totally Shrimp Cookbook. Celestial Arts. p. 11. ISBN 9780890878231.</CITE> <LI id=cite_note-24>^ <CITE style="FONT-STYLE: normal" id=CITEREFWise2009 class=book>Wise, Jane E. (2005). The Culinary Guide for MSPI. Milk Soy Protein Intolerance. p. 7. ISBN 9780976402305. http://books.google.com/books?id=y9kGvqze_g0C.</CITE> <LI id=cite_note-25>^ <CITE style="FONT-STYLE: normal" id=CITEREFDaley2001 class=news>Daley, Bill (2001-03-11). "Chengdu Cuisine of China". Hartford Courant. p. 10. http://pqasb.pqarchiver.com/courant/access/69611894.html?dids=69611894:69611894&FMT=ABS&FMTS=ABS:FT&date=Mar+11%2C+2001&author=Bill+Daley&pub=Hartford+Courant&desc=CHENGDU+CUISINE+OF+CHINA+*+*+*&pqatl=google. Retrieved on 2009-02-10.</CITE> <LI id=cite_note-26>^ Bacon wrapped meatloaf WKRG Mobile, Alabama <LI id=cite_note-27>^ Bacon and beans WKRG Mobile, Alabama <LI id=cite_note-28>^ <CITE style="FONT-STYLE: normal" class=web>"Textured Vegetable Protein". Diversified Foods Inc. http://www.diversifiedfoods.com/DFI_TexturedVegetableProtein_Frame.htm. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-abcnews-29>^ <SUP>a</SUP> <SUP>b</SUP> ABC News: 'Bacontrepreneurs' Building Bacon Empire <LI id=cite_note-30>^ <CITE style="FONT-STYLE: normal" class=web>"Nutrition Information (Bacon Salt)". http://www.jdfoods.net/images/shop/nutrition-original.gif. Retrieved on 2009-10-04.</CITE> <LI id=cite_note-31>^ <CITE style="FONT-STYLE: normal" class=web>"Nutrition Information (Hickory Bacon Salt - vegan)". 2008-09-08. http://www.baconsalt.com/images/shop/nutrition-natural.gif. Retrieved on 2009-10-04.</CITE> <LI id=cite_note-32>^ <CITE style="FONT-STYLE: normal" id=CITEREFSchmidt.2C_Matt_.22Volkov.222008 class=web>Schmidt, Matt "Volkov" (2008-03-19). "Does this mean I'm cooler than Lono?". http://sarcasticgamer.com/wp/index.php/2008/03/matt-volkov-schmidt-brought-to-you-by-baconsalt.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-33>^ <CITE style="FONT-STYLE: normal" id=CITEREFRobinson2008 class=web>Robinson, Tasha (2008-12-09). "Taste Test: Baconnaise". A.V. Club. http://www.avclub.com/articles/taste-test-baconnaise,2557/. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-34>^ <CITE style="FONT-STYLE: normal" class=web>"J & D's - Everything Should Taste Like Bacon". J & D's. http://www.jdfoods.net/products/baconnaise.php. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-35>^ <CITE style="FONT-STYLE: normal" id=CITEREFLee2008 class=web>Lee, Robyn (2008-10-28). "Baconnaise, for the Ultimate Bacon-Flavored Spread". Serious Eats. http://www.seriouseats.com/2008/10/baconnaise-for-the-ultimate-bacon-flavored-spread.html. Retrieved on 2009-03-15.</CITE> <LI id=cite_note-36>^ <CITE style="FONT-STYLE: normal" class=episode>"Wednesday February 25, 2009 - Tom Selleck". The Daily Show. 2009-02-25. http://www.thedailyshow.com/video/index.jhtml?videoId=219494&title=optimist-prime?episodeId=219491.</CITE> <LI id=cite_note-37>^ <CITE style="FONT-STYLE: normal" class=web>"Baconnaise on The Daily Show</CITE>". Seattlest. 2009-02-26. http://seattlest.com/2009/02/26/baconnaise_on_the_daily_show.php. Retrieved on 2009-03-04. <LI id=cite_note-38>^ <CITE style="FONT-STYLE: normal" id=CITEREFGirardeau2009 class=web>Girardeau, Astrid (2009-02-11). "Le site du jour: C’est pour ça que tu es gros" (in French). Écrans. http://www.ecrans.fr/Le-site-du-jour-This-is-why-you-re,6377.html. Retrieved on 2009-03-04.</CITE> <LI id=cite_note-Cornbread_Gravy-39>^ <CITE style="FONT-STYLE: normal" id=CITEREFRombauerRombauer_Becker1964>Rombauer, Irma; Rombauer Becker, Marion (1964), "Pan Gravy", The Joy of Cooking, Bobbs-Merrill Company, p. 322, ISBN 978-0026045704</CITE> <LI id=cite_note-Bacon_Vinaigrette-40>^ <CITE style="FONT-STYLE: normal" id=CITEREFBrown>Brown, Alton, Bacon Vinaigrette with Grilled Radicchio, http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17619,00.html, retrieved on 2008-01-13</CITE> <LI id=cite_note-Nutrition_Data-41>^ <SUP>a</SUP> <SUP>b</SUP> <CITE style="FONT-STYLE: normal">Nutritional Summary for Animal fat, bacon grease, nutritiondata.com, http://www.nutritiondata.com/facts-C00001-01c21ru.html, retrieved on 2009-05-05</CITE> <LI id=cite_note-42>^ USDA, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference. Retrieved 2007-07-12. <LI id=cite_note-43>^ <CITE style="FONT-STYLE: normal" class=web>"Too much bacon 'bad for lungs'". BBC. 2007-04-17. http://news.bbc.co.uk/2/hi/health/6560121.stm. Retrieved on 2009-03-15.</CITE>
  2. ^ <CITE style="FONT-STYLE: normal" class=web>"Chronic Obstructive Pulmonary Disease". New York Times. 2008-09-24. http://health.nytimes.com/health/guides/disease/chronic-obstructive-pulmonary-disease/risk-factors.html. Retrieved on 2009-03-15.</CITE>

External links

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ripmf666

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This article is about the meat. For other uses, see Bacon (disambiguation).
<TABLE style="BORDER-BOTTOM: #aaa 1px solid; BORDER-LEFT: #aaa 1px solid; BACKGROUND-COLOR: #f9f9f9; BORDER-TOP: #aaa 1px solid; BORDER-RIGHT: #aaa 1px solid" class="metadata plainlinks mbox-small"><TBODY><TR><TD class=mbox-image> </TD><TD class=mbox-text>Look up bacon in Wiktionary, the free dictionary.</TD></TR></TBODY></TABLE>

Bacon is a cut of meat taken from the sides, belly, or back of a pig, and then cured, smoked, or both. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game birds. The word is derived from the Old High German bacho, meaning "buttock," "ham," or "side of bacon," and cognate with the Old French bacon.<SUP id=cite_ref-0 class=reference>[1]</SUP>
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.

Uncooked strips of bacon


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 "bacon".<SUP id=cite_ref-1 class=reference>[2]</SUP> Such use is common in areas with significant Muslim populations.<SUP id=cite_ref-2 class=reference>[3]</SUP> The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated for trichinella,<SUP id=cite_ref-fsis_3-0 class=reference>[4]</SUP> a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.<SUP id=cite_ref-4 class=reference>[5]</SUP>
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Curing and Smoking bacon

Bacon is cured through either a process of soaking in brine or using plain salt (dry curing). The former may reduce considerably in cooking due to the release of water in the meat
In America, bacon is usually cured and smoked, and different flavours can be achieved by using various types of woods, or turf. This process can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot.<SUP id=cite_ref-5 class=reference>[6]</SUP> In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.<SUP id=cite_ref-6 class=reference>[7]</SUP>
In the United Kingdom and Ireland smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of Back Bacon is preferred to the bacon from the belly (that is ubiquitous in the United States) is referred to as Streaky Bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well done to crispy, back bacon is cooked to taste in often a way that, at first, appears undercooked to those used to belly bacon.
 
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Cuts of bacon


Cooked rasher of streaky bacon



Uncooked back bacon


The names of rashers or slices differ depending on where they are cut from:
  • Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavour. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.
  • Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon.<SUP id=cite_ref-dbmc_7-0 class=reference>[8]</SUP> Also called Irish bacon or Canadian Bacon.
  • Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavour.
  • Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
  • Jowl bacon is cured and smoked cheeks of pork
Bacon joints include the following:
  • Collar bacon is taken from the back of a pig near the head.
  • Hock, from the hog ankle joint between the ham and the foot.
  • Gammon, from the hind leg, traditionally "Wiltshire cured".
  • Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.<SUP id=cite_ref-urmis_8-0 class=reference>[9]</SUP> It is fairly lean, but tougher than most pork cuts.
In the English-speaking world


Bacon and egg sandwich garnished with a strawberry


Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.

Australia and New Zealand

Generally as for the United Kingdom. Middle bacon is the most common variety and are sold in "rashers". Middle bacon includes the streaky, fatty section along with the leaner "eye" at one end. In response to increasing consumer diet-consciousness, some supermarkets also offer the leaner "eye" end only. This is sold as "short cut bacon" and is usually priced slightly higher than middle bacon. Both varieties are usually available in rindless, that is, with the rind removed.

United Kingdom

An individual slice of bacon is a rasher, or occasionally a collop. In this region, bacon comes in a wide variety of cuts and flavours:
  • The term bacon on its own suggests the more common back bacon, but can refer to any cut.
  • The term Canadian Bacon means bacon from Canada, though whether the product was entirely reared, slaughtered, cured, sliced and packed in Canada is not normally made clear on packaging.
  • Slices from the pork belly are referred to as streaky bacon, streaky rashers or belly bacon.
  • Slices from the back of the pig are referred to as back bacon or back rashers. These usually include a streaky bit and a lean ovoid bit, and are part of the traditional full breakfast.
Canada

An individual slice of bacon is a slice or strip. In Canada:
  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in Canada.<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from February 2009">[citation needed]</SUP>
  • The term back bacon is used interchangeably to describe either smoked or unsmoked back bacon.
  • The term peameal bacon is a variety of unsmoked back bacon which historically was brined and rolled in a meal made from ground yellow peas. Today, fine cornmeal is more commonly used as a coating.
  • Canadians do not use the term "Canadian Bacon".<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from June 2009">[citation needed]</SUP>
 
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United States

A side of unsliced bacon was once known as a flitch<SUP id=cite_ref-9 class=reference>[10]</SUP> it is now known as a slab. An individual slice of bacon is a slice or strip.
  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S. Consumption of bacon increased from 16.8 pounds (7.6 kg) per person in 1998 to 17.9 pounds (8.1 kg) per person in 2007, or over 700,000,000 pounds (320,000,000 kg)<SUP id=cite_ref-10 class=reference>[11]</SUP>.
  • The term Canadian Bacon or Canadian-style bacon must be made from the loin, and means back bacon,<SUP id=cite_ref-peameal_11-0 class=reference>[12]</SUP><SUP style="WHITE-SPACE: nowrap" class="noprint Inline-Template" title="The material in the vicinity of this tag may rely on an unreliable source from June 2009">[unreliable source?]</SUP> but this term refers usually to the lean ovoid portion (m. longissimus, or loineye).<SUP id=cite_ref-urmis_8-1 class=reference>[9]</SUP> It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.
Bacon mania

Main article: Bacon mania
The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed "bacon mania". Dishes such as bacon explosion, chicken fried bacon, and chocolate covered bacon have been popularized over the internet,<SUP id=cite_ref-12 class=reference>[13]</SUP> as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube.<SUP id=cite_ref-cook_13-0 class=reference>[14]</SUP><SUP id=cite_ref-14 class=reference>[15]</SUP> Restaurants are organizing bacon and beer tasting nights,<SUP id=cite_ref-15 class=reference>[16]</SUP> The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails,<SUP id=cite_ref-16 class=reference>[17]</SUP> and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print,<SUP id=cite_ref-17 class=reference>[18]</SUP> and on national television.<SUP id=cite_ref-18 class=reference>[19]</SUP>
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips."<SUP id=cite_ref-bacon_mania_19-0 class=reference>[20]</SUP> She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American":
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.

​
Alison Cook, writing in the Houston Chronicle (she calls bacon "democratic"), concurs, arguing the case of bacon's American citizenship by referring to historical and geographical uses of bacon.<SUP id=cite_ref-cook_13-1 class=reference>[14]</SUP> Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused:
While Pon* and Milk, with Mush** well stoar'd
In wooden Dishes grac'd the board;
With Homine*** and Syder-pap**** ,
(Which scarce a hungry Dog would lap)
Well stuff'd with Fat, from Bacon fry'd,
Or with Molossus**** dulcify'd.

—<CITE>Ebenezer Cooke, The Sot-Weed Factor<SUP id=cite_ref-20 class=reference>[21]</SUP></CITE>
​
<SMALL>* "Pon" - cornbread
** "Mush" - hasty pudding
*** "Homine" - hominy
**** "Syder-pap" - a porridge
***** "Molossus" - molasses"</SMALL>

In East Asia


Korean samgyeopsal


In Korea, one of the most popular cooked meats is grilled unsmoked pork belly called samgyeopsal (삼겹살), literally "three layered meat". Like most traditional meat dishes in Korea, it is grilled at the table, cut into small pieces with scissors when partly or wholly cooked, and eaten communally, often accompanied by mushrooms, garlic, and onion.<SUP id=cite_ref-21 class=reference>[22]</SUP>
In Japan, bacon (ベーコン) is pronounced "beikon". It is cured and smoked belly meat as in the U.S., but is usually shorter; one possible application is tempura.<SUP id=cite_ref-22 class=reference>[23]</SUP> There are also other kinds of "bacon" made from the shoulder and loin. The uncured belly slices, known as bara (バラ), are used in a variety of dishes.<SUP style="WHITE-SPACE: nowrap" class="noprint Template-Fact" title="This claim needs references to reliable sources from March 2009">[citation needed]</SUP>

Bacon dishes


BLT sandwich


Bacon dishes include bacon and eggs, BLT sandwiches, bacon wrapped foods (scallops, shrimp,<SUP id=cite_ref-23 class=reference>[24]</SUP><SUP id=cite_ref-24 class=reference>[25]</SUP><SUP id=cite_ref-25 class=reference>[26]</SUP> and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion.
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Sliced smoked loin Americans call Canadian bacon is used less frequently in the U.S., but can sometimes be found on pizza, salads, and omelets.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf,<SUP id=cite_ref-26 class=reference>[27]</SUP> and can be mixed in with green beans<SUP id=cite_ref-27 class=reference>[28]</SUP> or serve sauteed and served over spinach.
 
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"Bacon" products

The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labor involved in cooking it or the perceived negative qualities of bacon. Some new products are evidence of the recent bacon fad, which also saw bacon bandaids, scarfs, and air fresheners.<SUP id=cite_ref-cook_13-2 class=reference>[14]</SUP>

Bacon bits


Bacon bits in a bowl.


Bacon bits are a frequently used "topping" on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavoured to resemble bacon.<SUP id=cite_ref-28 class=reference>[29]</SUP> They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.

Bacon Salt


A bottle of Bacon Salt


Bacon Salt is a seasoning invented in 2007 by Justin Esch and Dave Lefkow<SUP id=cite_ref-abcnews_29-0 class=reference>[30]</SUP> and marketed under the slogan "Everything Should Taste Like Bacon." It is fat free, low sodium, vegetarian, kosher, and contains "zero calories".<SUP id=cite_ref-30 class=reference>[31]</SUP>
Bacon Salt is produced in nine varieties so far; hickory flavour is the only one suitable for vegans.<SUP id=cite_ref-31 class=reference>[32]</SUP>
The product is a noted example of a Web-based product launch, marketing, and distribution, undertaken by individual inventors. Its inventors claim to rely on self-generated and customer-generated Web content, such as YouTube videos, for publicity.
For example, in 2008, Matt "Volkov" Schmidt, a writer for the Sarcastic Gamer website, jokingly accepted a Bacon Salt "sponsorship" for his previous praise of the product. In an e-mail to Schmidt, Lefkow offered to send free Bacon Salt.<SUP id=cite_ref-32 class=reference>[33]</SUP>
Today, Bacon Salt can be purchased at many major grocery stores throughout the United States, including Kroger, Meijer and Winn-Dixie.<SUP id=cite_ref-abcnews_29-1 class=reference>[30]</SUP>

Baconnaise

Baconnaise is a bacon flavored vegetarian mayonnaise spread<SUP id=cite_ref-33 class=reference>[34]</SUP> that comes in regular and light varieties.<SUP id=cite_ref-34 class=reference>[35]</SUP> It was invented in 2008 by Dave Lefkow and Justin Esch, the same entrepreneurs who invented Bacon Salt.
Product launch, marketing, and distribution, were much like that of Bacon Salt. For instance, in October 2008, the creators sponsored a no-holds barred wrestling match between a giant slice of bacon and a giant jar of mayonnaise that wrestle in a ring filled with 200 gallons of mayonnaise.<SUP id=cite_ref-35 class=reference>[36]</SUP>
Jon Stewart satirized baconnaise in his The Daily Show as an example of Americans' laziness: "for people who want heart disease but are too lazy to actually make the bacon."<SUP id=cite_ref-36 class=reference>[37]</SUP><SUP id=cite_ref-37 class=reference>[38]</SUP> Outside of the United States, baconnaise seems to characterize the US in the same way Stewart proposed, as suggested by the French blog Écrans.<SUP id=cite_ref-38 class=reference>[39]</SUP>

Bacon fat


Bacon frying in its own grease


Bacon fat liquifies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavouring, for everything from gravy to cornbread<SUP id=cite_ref-Cornbread_Gravy_39-0 class=reference>[40]</SUP> to salad dressing.<SUP id=cite_ref-Bacon_Vinaigrette_40-0 class=reference>[41]</SUP>
Bacon, or bacon fat, is often used for barding and larding roast fowl and game birds, especially those that have little fat themselves. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 grams (0.14 oz)) of bacon grease has 38 calories (160 J).<SUP id=cite_ref-Nutrition_Data_41-0 class=reference>[42]</SUP> It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.<SUP id=cite_ref-Nutrition_Data_41-1 class=reference>[42]</SUP> Despite the health consequences of excessive bacon grease consumption, it remains popular in the cuisine of the American South.
Abbey Fleck in 1993 invented the Makin' Bacon microwave oven dish that cooks bacon slices suspended in the air on three t-shaped bacon holders similar to an air-dry sunshine clothes line so bacon grease drips down out of the way to the catch tray below as the bacon strips cook until crisp.


Nutrients

Four 14-gram (0.5 oz) slices of bacon together contain 7.45 grams (0.26 oz) of fat, of which about half is monounsaturated, a third is saturated and a sixth is polyunsaturated, and 7.72 grams (0.27 oz) of protein.<SUP id=cite_ref-42 class=reference>[43]</SUP> The fat and protein content varies depending on the cut and cooking method.

Health concerns

A 2007 study by Columbia University suggests a link between eating cured meats (such as bacon) and chronic obstructive pulmonary disease. The preservative sodium nitrite is the probable cause,<SUP id=cite_ref-43 class=reference>[44]</SUP><SUP id=cite_ref-44 class=reference>[45]</SUP> and bacon made without added nitrites is available. A diet with a large amount of red meat such as bacon, increases the risk of developing colorectal cancer. Bacon is usually high in salt and saturated fat; excessive consumption of both is related to a variety of health problems. See the articles on saturated fat and salt for more details.
 
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Mayonnaise v. Bacon
 
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