bacon or salt pork
Both are high in protein and fat (particularly saturated fat) and provide B vitamins, selenium, and phosphorus. Bacon and salt pork are notably high in sodium due to curing; moderation is recommended for those monitoring salt intake.
About
Bacon is cured and smoked pork belly, a processed pork product made by salting, seasoning, and often smoking the ventral side of a pig carcass. Salt pork is a similar product—uncured or minimally cured and unsmoked salt-preserved pork belly—that predates modern bacon production and was historically a primary method of pork preservation before refrigeration. Both are characterized by alternating layers of fat and lean meat. Bacon typically exhibits a deeper, smoky flavor with crisp edges when cooked, while salt pork is milder and requires desalting before use. Regional variations exist worldwide; American bacon emphasizes the smoke, while back bacon (Canadian) includes loin meat, and European preparations vary in cure length and smoking intensity.
Culinary Uses
Bacon serves as both a standalone protein and a foundational flavoring agent in countless cuisines. It is rendered to produce bacon fat (essential in Southern cooking and French cuisine), incorporated into dishes like eggs, sandwiches, salads, and soups, or used to line pâtés and terrines. Salt pork, with its stronger brine character, historically flavored beans, stews, and boiled dinners in American, British, and Caribbean cooking; it requires soaking to remove excess salt before cooking. Both products contribute umami, richness, and savory depth to dishes and are valued in charcuterie boards and breakfast traditions globally.