2. BACON
• Bacon is a cure meat
prepared from a pig. It
is first cured in a brine
or in dry salt. Bacon is
prepared from several
different cuts of meat.
In the United States, it is
almost always prepared
from pork belly.
3. CURING AND SMOKING BACON
• Bacon is cured through either a process of soaking in
brine or using plain salt dry curing.
• Bacon is usually cured and smoked, and different
flavors can be achieved by using various types of
wood, or peat. This process can take up to eighteen
hours, depending on the intensity of the flavor desired
4. PANCETTA
• Pancetta is an Italian-style
bacon that is cured with salt,
peppercorns and cloves.
Traditionally, pancetta is
not smoked. Usually,
pancetta is packaged in a
roll--like a sausage--and is
sold to order by the slice.
5. IRISH BACON
• This smoke-cured bacon
takes on the appearance
of a boneless pork loin
roast. Irish bacon is lean
meat obtained from the
"eye" part of a piece of
pork loin. This bacon
can be sliced to any
thickness desired
6. CANADIAN BACON
• Similar to Irish bacon,
Canadian bacon is also
obtained from the pork loin.
It contains less fat and
calories than American-style
bacon. This bacon is also
sometimes referred to as
"back bacon" because the
meat for the bacon comes
from the back of the pig.
7. AMERICAN-STYLE BACON
• Virginia bacon is one of the
most common types of
American-style bacon. This
type of bacon comes from
the stomach of the pig.
American-style bacon is
cured in salt and then
smoked; before slicing, the
rind is taken off.
8. SLAB BACON
• Slab bacon is a large,
single piece of bacon
with the rind left on.
This type of bacon
receives additional
flavor when it's smoked
over roasted corncobs.
9. PEPPERED BACON
• The name of this bacon
says it all: The bacon
receives a spicy coating
of coarsely ground
black pepper.
10. APPLE WOOD-SMOKED BACON
• Smoke from burning
pieces of apple wood is
the key to curing this
bacon and infusing it
with a slightly sweet,
rich flavor.
