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Bacon type differs depending on the primal cut of pork from which it is prepared, [8] [1] which reflects local preference. Side bacon, sometimes known as "streaky bacon", comes from the pork belly. [8] [1] It has long alternating layers of fat and muscle running parallel to the rind. [8] [11] This is the most common form of bacon in the United ...
Bacon originated with petaso, a Roman version of what is now called bacon. [19] The etymology of the word bacon has four possibilities; the Franceis word bacon, the Althochdeutsch word bahho, the Old Low Franconian word baken, and the Common Germanic word bakkon. [20]
Philippine tocino. Tocino is bacon in Spanish, [1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine.
Bacon is eaten fried, baked, or grilled. A side of unsliced bacon is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America). Slices of bacon are also known as "collops". Traditionally, the skin is left on the cut and is ...
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.
Bacon has always enjoyed decent sales, but Costco seems to have its finger on the bacon lovers’ pulses, as they sell quite a lot of their Kirkland brand hickory smoked bacon, according to Fox ...
Bacon; Pronunciation / ˈ b eɪ k ən / Language(s) English: Origin; Region of origin: Normandy England: Other names; Variant form(s) Bachun, Bacun (early sources)
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