bacon cut in halves

MeatYear-round. As a cured and preserved product, bacon is available throughout the year, though demand traditionally increases during breakfast seasons and holiday entertaining.

Bacon is a rich source of protein and fat, providing B vitamins (particularly niacin and pantothenic acid) and minerals such as selenium and phosphorus. It is calorie-dense and relatively high in sodium due to curing.

About

Bacon is cured and typically smoked pork belly, derived from the ventral abdominal muscles of the hog (Sus scrofa domesticus). The meat is salt-cured, often with nitrates or nitrites for preservation, and may undergo cold smoking for flavor development. Traditional bacon features alternating layers of lean meat and fat, with a characteristic striped appearance. Regional variations exist globally: American bacon tends toward thick-cut strips with higher fat content, back bacon (loin) offers leaner meat with less fat, and varieties like pancetta (Italian) and poitrine fumée (French) reflect local curing traditions. When halved lengthwise or crosswise, bacon pieces become more versatile for specific culinary applications.

Culinary Uses

Halved bacon strips are utilized in both savory and sweet applications across numerous cuisines. In Western cooking, halved bacon appears in composed dishes like BLTs, salads, and breakfast preparations where smaller portions are preferred for even cooking or presentation. The half-length format facilitates wrapping around ingredients (scallops, dates, chicken) for appetizers and entrées, and integrates readily into composed salads, pasta dishes, and grain bowls. The rendered fat and crispy texture serve as a flavor base for soups, braises, and vegetable dishes. Bacon halves cook more quickly than whole strips, allowing for precise temperature control and consistent doneness.

Forms & Preparations

  • Halved strips (lengthwise) — Whole strip cut in half lengthwise, creating two longer, thinner pieces ideal for wrapping or layering.
  • Halved strips (crosswise) — Whole strip cut crosswise into two shorter segments, useful for salads and smaller portions requiring quick, even cooking.
  • Chopped halves — Halved bacon pieces further diced into small uniform pieces for garnishes, salads, and mixed dishes.
  • Rendered halves — Halved strips cooked until crispy, then either crumbled or kept in large pieces for texture and fat incorporation.
  • Partially cooked halves — Halved bacon strips cooked to medium-doneness before use in dishes requiring further cooking, ensuring even final texture.