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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.
Bacon is a type of salt-cured pork [1] made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent.
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.
1944. Cost of Bacon: $0.33 Inflation-Adjusted Cost: $5.73 While the price of bacon declined steadily during the war, those at home were encouraged to save their bacon grease for the war effort.
Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario . Toronto pork packer William Davies , who moved to Canada from England in 1854, is credited with its development.
Salt pork that contains a significant amount of meat, resembling standard side bacon, is known as "streak o' lean." [6] It is traditionally popular in the Southeastern United States. As a stand-alone food product, it is typically boiled to remove much of the salt content and to partially cook the product, then fried until it starts to develop a ...