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Philippine tocino. Tocino is bacon in Spanish, [1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine.
Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
Preparation of lardons from fatback. A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Back bacon is derived from the same cut used for pork chops. [1] It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. [2] In the United States, this is called Canadian bacon and goes in such recipes as eggs Benedict; in the U.K. and Canada it is called back bacon.
Similar to my husband’s grandmother’s application of the seasoning, many commenters mentioned using the blend in a vintage recipe called Beau Monde Dip, which Long describes as “a vegetable ...
Zeeuws spek (pronounced [zeːu(s) ˈspɛk]; "Zeelandic bacon") is a traditional Dutch bacon, originally a specialty from the province of Zeeland. [2] Traditionally, it is seasoned with salt, pepper and herbs such as bay leaf, and slow-cooked. Modern Zeeuws spek is marinated, and then grilled, broiled, or smoked.
Guanciale [4] is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, peperoncino [3] or red pepper, [5] and sometimes garlic.