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Bacon is a cured and smoked cut of pork, typically derived from the belly (ventral abdomen) of the hog, though back bacon and other cuts are also produced. The curing process involves salt and often nitrates or nitrites, which preserve the meat and develop its characteristic flavor, followed by smoking over wood smoke that imparts a distinctive smoky taste. The resulting product is high in fat content, with visible fat layers interspersed with lean meat, creating the characteristic texture when cooked. Regional variations exist worldwide—American streaky bacon is thin and fatty, while British back bacon is leaner and cut from the loin area.

The flavor profile ranges from savory and smoky to salty, with complexity deriving from the curing agents, smoking wood, and aging process. Common smoking woods include hickory, oak, and applewood, each contributing distinct aromatic notes.

Bacon is a versatile ingredient used globally in both savory and sweet applications. In American and British cuisines, it serves as a breakfast staple, crisped and eaten alongside eggs and toast. It functions as a flavoring agent in soups, stews, salads, and vegetable dishes, where its rendered fat and smoky notes enhance other ingredients. In Italian cuisine, guanciale (cured jowl) and pancetta serve analogous roles. Bacon is wrapped around proteins, used in charcuterie boards, incorporated into baked goods, and even paired with chocolate and maple in contemporary cooking. The rendered fat (bacon grease) is valued for cooking vegetables and adds richness to gravies.