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Though the product contained much less fat than bacon, it was still 37% fat by weight. [5] Turkey bacon: An imitation bacon, it is usually prepared from smoked, chopped, and formed turkey and commonly marketed as a low-fat alternative to bacon. Turkey bacon can be used as a substitute for bacon where religious restrictions forbid the ...
Eating high-on-the-hog. Bacon. It's said everything is better with it, and looking at U.S. consumption rates of bacon, that is seemingly true. According to market research firm IRI, sales of meat ...
Irish Benedict – substitutes corned beef or Irish bacon in place of Canadian bacon. [38] New Jersey Benedict – substitutes Taylor pork roll in place of Canadian bacon. [39] Crab cake benedict, replacing bacon and muffin with a crab cake. Some variations involve replacing the Canadian bacon, such as lobster benedict, corned beef, or steak ...
The name macon is a portmanteau word of mutton and bacon. In South Africa the term is also used for other bacon substitutes, including ones made from beef. [2] Generally macon has a light black and yellow color, with the outer edges being a darker pink. Macon looks and feels similar to bacon.
Thick-sliced bacon is great for making glazed bacon, or for cutting into lardons (matchstick pieces cut to approximately 1/4 inch by 1 inch). Lardons are ideal for pasta dishes, slow cooker ...
Plant-based Egg. This egg replacement is made with mung beans, a legume that mimics the protein content of chicken eggs: 6g per Just Egg serving, or the equivalent of one large regular egg.It’s ...
A package of turkey bacon from a U.S. supermarket. Turkey bacon is a meat prepared from chopped, formed, cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where religious dietary laws (for example halal in Islam and kashrut in Judaism) forbid the consumption of pork products.
Back bacon is derived from the same cut used for pork chops. [1] It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. [2] In the United States, this is called Canadian bacon and goes in such recipes as Eggs benedict; in the U.K. and Canada it is called back bacon.