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Bacon It’s made from pork belly or back cuts, which are some of the fattiest cuts of a pig, and cured with salt, making it high in saturated fat, sodium and preservatives like nitrites and nitrates.
3. Turkey bacon (and duck) Turkey bacon was probably the first widely-marketed pork bacon substitute. It's pretty common in most grocery stores these days.
When you do eat processed meats, opt for "uncured" meats, which should mean that they were treated with only salt rather than cured with nitrates. Nitrate-free meats may use ingredients like ...
The USDA allows the term "uncured" or "no nitrates or nitrites added" on products using these natural sources of nitrites, which provides the consumer a false sense of making a healthier choice. The Consumer Reports investigation also provides the average level of sodium, nitrates and nitrites found per gram of meat in their report.
Bacon is also sold and served as joints, usually boiled, broiled or roast, [24] or in thicker slices called chops or steaks. These are usually eaten as part of other meals. [6] Bacon may be cured in several ways, and may be smoked or unsmoked; unsmoked bacon is known as "green bacon". [6]
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.
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Turkey bacon cooking in skillet. Turkey bacon can be cooked by pan-frying or deep-frying. [1] Cured turkey bacon made from dark meat can be 90% fat free. [2] It can be used in the same manner as bacon (such as in a BLT sandwich), [1] but the low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to stick to the pan, thus making deep-frying a faster and ...