/ 150 g bacon

Bacon is a cured and typically smoked meat product derived from pork belly (ventral abdominal muscles). The production process involves salting, seasoning, and smoking pork belly strips, which draws out moisture and develops characteristic smoky, salty, and umami-rich flavors. The curing process traditionally uses sodium nitrite or saltpeter as preservatives, though uncured varieties have become increasingly available. The final product is characterized by a distinctive marbling of lean meat and fat that crisps when cooked, creating textural contrast between crispy exteriors and tender interiors. Bacon varies regionally—American bacon features thick, fatty strips, while British bacon includes more lean meat and sometimes bone, and Canadian bacon (back bacon) is leaner and cut from the loin.

Bacon serves as both a primary ingredient and a flavor enhancer across numerous cuisines. It is commonly consumed as a breakfast component, either fried until crisp or baked, and appears in sandwiches, salads, and composed dishes. Beyond direct consumption, bacon is used to render fat for cooking (a superior cooking medium), wrapped around proteins for basting, and incorporated into soups, stews, and bean dishes to impart depth and savory richness. Bacon grease serves as a prized cooking fat in many culinary traditions, particularly in Southern American cuisine. Its versatility extends to both sweet and savory applications, as evidenced by dishes combining bacon with maple syrup or chocolate.