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Think thick-cut bacon from a venerable smokehouse operator like Nueske's, served before your main course at a beautiful steakhouse dinner, or bacon that's been baked and candied in decadent ...
A side of unsliced bacon is known as "slab bacon". [31] USDA regulations only recognise bacon as "cured" if it has been treated with synthetic nitrites or nitrates (e.g. sodium nitrate or potassium nitrate). This means that bacon cured with nitrites derived from celery or beets (which has the same chemical outcome) must be labelled "uncured ...
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.
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.
Szalonna (Hungarian pronunciation: [ˈsɒlonːɒ]) is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. Szalonna roast. Szalonna can be cooked over a pit. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire.
1 / 2 lb piece slab bacon, cut crosswise into 1/4-inch-thick pieces; 1 1 / 4 cup finely chopped onion; 2 / 3 cup finely chopped celery; 2 garlic cloves, minced; 1 / 2 tsp dry mustard; 1 / 4 tsp ...