– 8 rashers bacon

Bacon is a cured and smoked cut of pork derived from the belly, loin, or back of the pig, depending on regional tradition. The most common variety is streaky bacon (belly bacon), characterized by alternating layers of lean meat and fat that become crispy when cooked. The curing process involves salting, and often the addition of nitrates or nitrites for preservation and flavor development, followed by smoking over hardwoods. American-style bacon is thinner and crispier, while British back bacon is thicker, meatier, and less crispy. The flavor is distinctly savory, smoky, and salty, with richness imparted by the fat content.

Bacon serves as both a primary ingredient and a flavor-enhancing component across numerous cuisines, particularly in British, American, and Northern European cooking. It is commonly rendered in a skillet until crisp for breakfast plates, crumbled into salads, soups, and sauces, or wrapped around other ingredients for added flavor and fat. The rendered bacon fat (lard) is prized for cooking vegetables and building fond for pan sauces. Bacon appears in composed dishes such as carbonara, club sandwiches, and quiches, and serves as a flavor base in stocks and braises. Its combination of salt, smoke, and umami makes it a versatile ingredient for both savory and unexpected applications.