Bacon

Bacon is a salt-cured pork product most commonly prepared from the pork belly, though some forms come from the loin or other cuts. After curing, the meat may be smoked or left unsmoked, and it is typically sliced thin and fried or baked before consumption.

Regional varieties include American bacon, typically cured in a sugar- and salt-based brine and smoked, yielding a ribbon of fat along the meat; Canadian bacon, in North America, refers to cured pork loin medallions; UK and Irish bacon, known as back bacon, combines loin with a small portion of shoulder and is often sold as rashers or slices.

Curing methods include dry-curing with salt, sugar, and nitrites; wet curing in brine; and smoking to add flavor. Some products are cured and smoked, while others are cured but unsmoked (as in pancetta, a cured pork belly from Italy).

Uses of bacon are diverse: it is commonly eaten fried or baked as a breakfast item in North America and parts of Europe, and it is used to flavor soups, salads, sandwiches, and a variety of dishes. The rendered fat is also used in cooking to add flavor.

Nutritionally, bacon is energy-dense and high in fat, including saturated fat, and sodium. Protein content is moderate, and nutritional content varies with cut and curing. Consumption is often discussed in terms of moderation within balanced diets.

History of bacon relates to long-standing salt-curing traditions in Europe. Its modern forms and regional varieties emerged with advances in meat curing and processing during the 19th and 20th centuries, spreading widely in many cuisines.