Tocino

Tocino is a term used in different culinary traditions to describe fatty pork products. In many Spanish-speaking countries, tocino refers to bacon or salt-cured pork fat. In Philippine cuisine, tocino denotes a distinct sweet-marinated pork dish.

In the Philippines, tocino is typically made from pork shoulder or belly, thinly sliced and marinated in a mixture of sugar, salt, soy sauce, and annatto or food coloring for a bright red color. Some recipes include pineapple juice to tenderize the meat. After marinating for several hours, the meat may be air-dried briefly or chilled to set the color, then pan-fried until caramelized. It is commonly served with garlic fried rice and a fried egg, as part of the traditional Tosilog combination (tocino, sinangag, and itlog).

In Spain and much of Latin America, tocino usually means bacon or a salted, cured pork fat product from the belly or shoulder. It may be sold as slabs or strips and can be cured, smoked, or both. It is used much like bacon in breakfasts and other dishes, or added to stews and sautés for flavor.

Across regions, tocino ranges from a dry, salty cured product to a sweet-marinated meat depending on local traditions, methods, and taste preferences. The term itself derives from the Spanish word tocino, reflecting its roots in bacon-like pork products.