bacon — cut in half crosswise

Bacon is the cured and often smoked belly meat of the domestic pig (Sus scrofa domesticus), salt-cured and sometimes sugar-cured through traditional preservation methods. The curing process draws out moisture and infuses the meat with salt, nitrates, and smoke compounds, creating its distinctive salty, savory, and subtly sweet flavor profile. The characteristic striations of fat and lean muscle give bacon its texture—crispy when rendered and slightly chewy at the fat layers. While pork belly bacon is the standard in English-speaking regions, bacon production varies globally; British back bacon includes loin meat, while continental European versions may incorporate different cuts or spice profiles.

Bacon serves as both a foundational cooking fat and a flavor-building ingredient across global cuisines. It is rendered at low-to-medium heat to release fat for cooking vegetables, grains, and proteins, while the crispy solids (lardon) add textural contrast and savory depth to soups, salads, and braises. Bacon appears as a primary protein in breakfast preparations (fried, baked, or pan-crisped), wrapped around other proteins, layered in sandwiches, and folded into baked goods. In French cuisine, lardons feature prominently in coq au vin and cassoulet, while American applications range from bacon-wrapped appetizers to bacon fat as a cooking medium for cornbread and greens.