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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.
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Collar bacon is taken from the back of a pig near the head. [8] [15] Cottage bacon is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape. [8] Jowl bacon is cured and smoked cheeks of pork. [16] Guanciale is an Italian jowl bacon that is seasoned and dry cured but not smoked.
Our Test Kitchen blindly tasted eight different brands to find the best bacon. Find out which you should fry up for breakfast, BLTs and so much more. The post Our Test Kitchen Found the Best Bacon ...
Nueske's prepares its meats with a 20- to 24-hour smoking in "16 steel-lined concrete-block smokehouses heated by open fires of applewood logs" Racks hold 80 sides at a time for about 16,000 pounds a day, with the smoked meat emerging "lean and cordovan-colored, ready to be hand-trimmed and then machine-sliced, roughly 18 one-eighth-inch slices to a pound."
Loveless Cafe’s Smoked Bacon Sampler contains 4 flavors of shelf-stable bacon, including Applewood Smoked Bacon, Hickory Smoked Bacon, Hickory Smoked Pepper Bacon, and Maplewood Smoked Bacon.
The meat is then salted (and was traditionally massaged), stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian ...
ShutterstockBacon is a standard, if welcome, side to any breakfast or brunch, but lately, it's taken on a new role as a starring, stand-alone appetizer for any meal or time of day.These dishes are ...