thick-sliced bacon
Rich in selenium and B vitamins (thiamine, riboflavin, niacin), though high in saturated fat and sodium due to curing. A 2-ounce (57 g) serving provides approximately 10 g of fat and 15–20 mg of sodium.
About
Thick-sliced bacon is pork belly that has been cured with salt and sodium nitrate, then smoked and sliced to a thickness of approximately ¼ inch (6 mm) or greater, compared to the standard ⅛ inch slicing. Originating in the United States and Northern Europe, this cut preserves more of the pork belly's structural integrity and texture than thinner slices. The curing process develops a salty, savory flavor profile with smoky undertones, while the meat itself remains tender when cooked properly. Thick slices yield a higher proportion of rendered fat to crispy edges, creating distinct textural contrast between the chewy meat and browned exterior.
Regional variations include Irish bacon (cut from the loin rather than belly), Canadian bacon (back bacon, leaner), and European lardons (thick-cut and diced). The smoking method—whether hickory, applewood, or maple—influences the final flavor character.
Culinary Uses
Thick-sliced bacon is employed in American, British, and Northern European cuisines both as a standalone breakfast protein and as a foundational flavor component in composed dishes. It is commonly pan-fried, oven-baked, or grilled until the edges crisp while the interior remains slightly chewy. Beyond breakfast applications, thick bacon serves as a building block for soups (clam chowder, split pea), braises, and composed dishes requiring rendered pork fat for sautéing aromatics. Its substantial structure withstands long cooking, making it suitable for applications like bacon-wrapped items, composed salads, and bean dishes. The rendered fat is often reserved for cooking vegetables or seasoning grains.