Bacon is the rare meat so well-loved that we invite it into both sweet and savory foods.
So lets put bacon on everything!
Streaky bacon
Where Im from (the U.S.), this is just called bacon.
Other regions will refer to this fatty slice asstreakybacon or side bacon.
Unsmoked bacon might be called salt pork or green bacon.
Canadian bacon tastes less salty, less smoky, and a tad sweet.
The low fat content makes it perfect for cooking up chewy or tender, instead of crispy and brittle.
Pancetta
I told you wed get to more unsmoked bacon.
Pancetta is an Italian bacon thats brined and cured but left unsmoked.
The resulting giant pork tube is then thinly sliced to reveal a meaty swirl.
That said, the pancetta in my local grocery store is normally sold as chunky cubes.
Pancetta has all the salty richness of bacon, but without the smoke.
Lardons can be cut from the pork belly or fat back, which is, unsurprisingly, more fatty.
Alternative-meat bacon
Not a pork fan?
you’re free to cook turkey or duck in the style of pork bacon, with mouthwatering results.
Both can be cured and smoked to deliver big, bacon-y flavor.
The key is loading up the plant strips with plenty of flavor.
Its usually next to the barbecue sauce, and itll help your endeavors enormously.
