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Nutritionist Theresa Albert compared 100-gram (3.5 oz) samples (about 4 slices of side bacon or turkey bacon, and 2 thick slices of peameal bacon): [1] turkey bacon: 382 calories, 2,285 mg of sodium, 3.1 g of carbohydrates and 28 g of fat; side bacon: 541 calories, 1,717 mg of sodium, 1.4 g of carbohydrates and 42 g of fat
Back bacon is known as "Canadian bacon" or "Canadian-style bacon", and is usually sold pre-cooked and thick-sliced. [ 28 ] [ 29 ] American bacons include varieties smoked with hickory , mesquite or applewood and flavourings such as maple , brown sugar , honey , or molasses . [ 30 ]
Cured uncooked back bacon, sliced. Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. [1]
10 slices (about 10 slices) applewood smoked bacon (not thick cut) 20 large (1 to 1 1/2-inch wide) Brussels sprouts (about 1 pound) 1 tablespoon extra-virgin olive oil. 1/2 teaspoon kosher salt.
Sonic's Peanut Butter and Bacon Shake (Sonic's) The fast food industry's obsession with bacon has reached new heights of excess. ... The smallest size available size weighs in at 700 calories ...
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[17] [18] Bacon explosion is made by weaving thick-cut bacon into a lattice, spreading a layer of italian sausage on the lattice, and sprinkling crushed bacon on the top. Barbecue sauce is poured onto this mass, followed by a sprinkle of barbecue seasoning. [17] The result contains at least 5,000 calories (21 kJ). [19] Bacon ice cream: England
Sliced jowl bacon Fried pork jowl. Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat.