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Back bacon is the most common form in Great Britain and Ireland, and is the usual meaning of the plain term "bacon". A thin slice of bacon is known as a rasher; about 70% of bacon is sold as rashers. [21] Heavily trimmed back cuts which consist of just the eye of meat, known as a medallion, are also available. All types may be unsmoked or smoked.
A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. [1]
"Flitch" originally referred to a slab of bacon, which was cut into strips lengthwise. [1] Similarly, a wooden beam was flitched by cutting it lengthwise; one half was then rotated 180 degrees both longitudinally and laterally to ensure that any defects were separated.
We don’t need a holiday to remind us how amazing bacon is, but we sure love a reason to bring home the bacon and eat extra slices and slabs of bacon. National Bacon Lovers Day is August 20. Here ...
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For instance, another recent study found that reducing processed meat intake by 30% or about 8.7 grams per day — meaning eating at least five fewer slices of bacon per week — over 10 years ...
Bacon is eaten fried, baked, or grilled. A side of unsliced bacon is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America). Slices of bacon are also known as "collops". Traditionally, the skin is left on the cut and is ...
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