Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from 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 flavour dishes (e.g., the club sandwich ). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning "buttock", " ham " or "side of bacon", and is cognate with the Old French 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, for example, " turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist and attract vegetarians and vegans.
Curing and smoking
Bacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain crystal salt, known as dry curing. Baconbrine has added curing ingredients, most notably sodium nitrite ( or less often, potassium nitrate), which speed the curing and stabilize color.
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