Many of us begin our mornings with a cup of coffee along with a bagel and/or a couple slices of bacon. But as we will find out that bacon is more than just a breakfast meat.
Bacon is that piece of breakfast meat that comes from a pig—obviously, for the most part. It is cured by utilizing a substantial amount of salt, either in a brine or dry packing. As a result, fresh bacon is born. This is also called green bacon. But before we can indulge our teeth into this tasty, hickory-like meat, it has to be cooked.
Did you know that bacon really mean “buttock,” “ham,” or “side of bacon.” It comes from the Old High German word, bacho. There is also a possibility that it comes from a region in northwestern Hungary called Bakony. This is very interesting, knowing that many individuals are actually eating strips that come from Porky's rear end. Creepy but interesting!
When many individuals eat bacon, we just chew on it without thinking about the various bacon cuts: Here are a few:
Side bacon, also known as streaky bacon, is part of the pork belly, which has fat, long layers that is parallel to the rind. Not to mention, this is the most eaten bacon cut in the States.
There is the middle bacon. This is referred to as the pig's side. The good thing is that the flavor is somewhere between side, or streaky bacon and back bacon. It is not very costly.
Speaking of back bacon, it is part of the loin in the back of the pig, which is in the middle. This part of the piggy is very meaty and contains less fat compared with the rest of the cuts. It is pretty much resembles ham. Back bacon is mainly common in the UK.
Cottage bacon is a thin slice of bacon that is lean; it has an oval shape and full of meat. This cut is cured and sliced into circular slices and is used for frying and baking.
Remember the bacon with the skin rinds on the sides? That is slab bacon, which has a moderate amount of fat. It comes from the pig's side, belly and fatback. Many people think that slab bacon is actually salt pork, but it is not. Salt pork is uncured and, of course, much saltier.
When we cook the bacon, regardless of cuts, there is always the extra part that comes out: the bacon fat. This becomes liquid when the bacon drippings are the result of heating. When it becomes cool, it turns into lard (if it is meat that is not cured) and in the case of rendered bacon fat (if the meat is cured). Bacon fat has a wonderful flavor and it is used for many cooking cuisines, particularly in British and American Southern cuisines. In addition, it is used for cooking many different things, e.g. cornbread and salad dressing. Regardless of the small nutritional value, this is still the staple food ingredient in the Deep South in the United States.
Bacon is so popular in the United States that some of the most unusual products that people would think twice about is cashing in on the bacon fever. These products range in everything from bacon peanut brittle, bacon toothpaste, bacon mints to bacon air freshener, just to name a few. The list goes on.
It seems that the entire world has gone awry, just for the scent and flavor of bacon. As much as I like bacon, whether it comes from a pig or a turkey, I do not think that I want to spray my house with bacon air freshener or brush my teeth with bacon toothpaste. That is just pushing it a little bit far! That's just me!
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