/ 100 g fresh bacon

Bacon is the cured and typically smoked belly meat of the domestic pig (Sus scrofa domesticus), originating from European charcuterie traditions. The product consists of alternating layers of lean meat and fat from the ventral abdominal region. Fresh bacon refers to uncured pork belly or bacon that has been minimally cured but not yet smoked, retaining higher moisture content and a more delicate flavor profile compared to traditional smoked varieties. The meat appears pale pink to white depending on curing duration, with visible fat marbling throughout. Bacon is produced by dry-curing the pork belly with salt, nitrates, and seasonings, followed by optional smoking and aging to develop distinctive flavor characteristics.

Processing involves salting the pork belly for several days to draw out moisture and allow seasoning penetration, then rinsing, drying, and slicing into thin strips. Fresh bacon preparations skip extended smoking or use minimal smoking, preserving the pork's natural sweetness and juiciness.

Fresh bacon is a versatile ingredient valued for its rich, porcine flavor and high fat content, which renders during cooking to create crispy texture and flavorful fond. It is commonly used as a breakfast ingredient, either pan-fried until crisp or baked on sheet trays, and serves as a flavoring component in soups, stews, braises, and sauces across numerous cuisines. In European cooking, bacon enriches vegetable dishes, legumes, and grain preparations; in American cuisine it features in composed breakfast plates and sandwiches. Its rendered fat is prized for cooking vegetables and creating flavorful bases for sauces. Fresh bacon requires careful cooking to achieve desired crispness while preventing burning, and its high fat content makes it suitable for rendering and using the drippings as cooking medium.