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The following is a list of bacon dishes. The word bacon is derived from the Old French word bacon, and cognate with the Old High German bacho, meaning "buttock", "ham", or "side of bacon". [1] Bacon is made from the sides, belly, or back of the pig and contains varying amounts of fat depending on the cut. [2]
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.
In 2007 researchers at Leeds University evaluated 700 variants of the sandwich, experimenting with different cooking styles, types of bacon, breads, oils, and special additions. Each variant was then ranked by 50 tasters. In conclusion, the best bacon sandwiches are made with "crispy, fried, and not-too-fat bacon between thick slices of white ...
Per item: 380 calories, 24 g fat (9 g saturated fat, 0 g trans fat), 1,430 mg sodium, 6 g carbs (0 g fiber, 4 g sugar), 24 g protein. Nueske's is a specialty meat supplier based in Wisconsin, and ...
Unless the courts intervene or the state temporarily allows non-compliant meat to be sold in the state, California will lose almost all of its pork supply, much of which comes from Iowa, and pork ...
This is a list of regions of California, organized by location. Northern California. Central California. Central California; Central Coast (North) Big Sur ...
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Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3] Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto .