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Bacon comes from the pork belly or from back cut of the pig.
Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly.
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Bacon
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Bacon
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 has 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 "bacon".
Pork belly
Pork belly is a boneless cut of fatty meat from the belly of a pig. This dish is considered a delicacy in many parts of the world. Pork belly is immensely popular in Chinese, Korean and Philippine cuisine. In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (红烧肉) and "Dongpo pork" (东坡肉) in China (sweet and sour pork is made with pork fillet). In Colombian cuisine, pork belly strips are fried and served as part of "bandeja paisa" ("chicharrón"). In Alsatian cuisine, pork belly is prepared as "choucroute garnie".
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
I Love Bacon!
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. "I Love Bacon!" was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices. The book's author, Jayne Rockmill, is a literary agent based in New York City whose clients include Tony Caputo, François Halard, and the professional photographer and storm chaser, Jim Reed.
Pork rind
Pork rind is the culinary term for the skin of a pig. It can also be fried or roasted in pork fat (lard) as a snack. The frying renders much of the fat that is attached to the uncooked rind, causing the size of the cooked product to be reduced considerably. This product may be known by alternative names, such as "chicharrón" in Spanish, "kaiings" in South Africa, and pork scratchings or pork cracklings in the UK, although "crackling" may instead refer to the rind on a roasted pork joint. Often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible.
Stegt flæsk
Stegt flæsk IPA [stɛkt flɛsk] is a dish from Denmark consisting of fried pork belly and generally served with potatoes and a white sauce with chopped parsley ("persillesovs"). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for "stegt flæsk" and the strips are cut about a 1/4 inch thick. "Stegt flæsk" is the national dish of Denmark and one of the country's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in parsley sauce. Mmmm." An "alternative guide to Denmark" from the British broadcaster BBC described "stegt flæsk med persillesovs" as fried slices of pork with fat served with parsley sauce and boiled potatoes.
Back bacon
Back bacon is a cut of cured bacon sliced to include both the pork loin from the back and a bit of pork belly in the same cut. It is much leaner than American style side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut in Britain and Ireland, where both smoked and unsmoked varieties are sold. "Canadian bacon" or "Canadian-style bacon" is the American name for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat.