/ 125 g bacon
Bacon is a rich source of complete protein and contains significant amounts of B vitamins (thiamine, niacin, riboflavin) and minerals such as selenium and phosphorus. It is high in saturated fat and sodium due to the curing process; approximately 40% of calories come from fat.
About
Bacon is a salt-cured and smoked cut of pork derived from the belly (ventral abdomen) or back of the hog. The meat is typically brined with salt, nitrates, and spices before being cold-smoked over hardwoods such as hickory, oak, or apple, imparting a distinctive smoky flavor and pink color to the lean meat and fat layers. Traditional bacon production varies regionally: American-style bacon is cut into thin strips from the belly with a high fat-to-meat ratio, while back bacon (British/Canadian style) comes from the loin and is leaner.
Bacon exhibits a complex flavor profile combining salt, smoke, and the savory umami notes characteristic of cured pork. When cooked, the fat renders and crisps, while the meat develops a concentrated, slightly sweet character from the Maillard reaction between amino acids and reducing sugars.
Culinary Uses
Bacon functions both as a primary ingredient and as a flavoring agent across numerous culinary traditions. In Anglo-American cuisine, it is typically pan-fried until crisp and served at breakfast with eggs and toast. Beyond breakfast applications, bacon appears in sandwiches (BLT), salads, pasta dishes, and as a seasoning component in soups, stews, and bean preparations. In French cuisine, lardons (diced bacon) are foundational to coq au vin and cassoulet. The rendered fat (bacon fat or lard) is valued for sautéing vegetables and as a cooking medium. Bacon can be used raw in small amounts as a garnish or mixed into forcemeats for sausage and charcuterie.