The first thing you ought to know about bacon is where it comes from, but that all depends on a few things. While most of us think of bacon that comes from our little pudgy, pink friends, pigs, there is also bacon that is made from turkey, chicken, and even soy. With that said, in order to be called bacon in America, it must be cut and cured from a pig, which leads me to the next point: what part of a pig does bacon come from?
Well, that depends on the style you want. American bacon, which looks like the typical "streaky-looking" bacon, comes from the fatty parts of a pig's belly. Canadian bacon, also known as "back bacon", is made from the pork loins that are located on the back of the pig. This portion of the pig is almost completely free of any fat at all and makes a more "meaty" strip, which is quite different than American bacon. Pancetta is the name for Italian, Croatian and Slovenian bacon. It comes from the pork belly and typically, it is brined, which means that it is soaked in salty water, and then rolled into a roll.
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| Pancetta |
The next thing to consider when choosing your bacon is what you want to use your bacon for. The reason why this is an important factor is because, for example, if you are going to cut up bacon and add it to your dish as a seasoning like on top of your salad, you can choose the cheap, store brand bacon and therefore reduce the cost. Additionally, if you are going to cut up the bacon, pancetta might be your best option because it is brined, not smoked. On the other hand, if you want that full-flavored taste, then go with a fatty brand of bacon.
So there it is, a guide on how to choose your bacon. Stay tuned for my next post, in which I will discuss, yet again, that bacon is the best meat ever.
