What kind of bacon

They call it back bacon, and in some parts, they roll their pork loins in cornmeal or crushed peas and call it peameal bacon. Either way, they are all flavorful. So, next time you are in Canada, order Canadian bacon or just bacon and see what you get! In the U. Like its Canadian and Irish counterparts, rashers are cut from the loin. A leaner, meatier, and less fatty option than American bacon, it is cut from the pork belly. It is a centerpiece in your typical English breakfast, along with grilled mushrooms, beans, grilled tomatoes, eggs, and buttered toast.

Irish bacon gets cured the same as Canadian bacon or back bacon the name comes from the source on the pig. The main differences are that Irish bacon is a circular shape and its rich fat content gives it that savory flavor. This Italian bacon is made from pig cheeks which can be a challenge to find—even at your local specialty grocer.

With different seasoning flavors and an extensive drying process that locks in the delightful and rich flavor, guanciale is featured in many Italian pasta dishes. Chinese cured pork belly Chinese bacon varies on the preservation and marinating process in different regions in China. The winter wind plays a crucial role in drying the meat and giving its authentic taste.

Korean Samgyeopsal bacon, fatty pork belly cut in thick layered slices, is cooked and enjoyed over an open grill. Russian bacon Salo consists of all fat and almost no meat.

It is usually aged, sometimes for over a year. Although both these types of bacon are completely different from each other, true bacon lovers can eat and appreciate both.

This type of pork belly cut originates from Korea is called samgyeopsal or samgyeopsal-gui. However, when this type of bacon is prepped correctly, it has the utmost delicious taste ever.

This Korea originated bacon is quite fatty and thick. Samgyeopsal-gui is considered as a grilled dish because gui means grilled. Unlike the other types of bacon, this three-layered flesh bacon does not get marinated nor does it get seasoned. Recently, there have been versions of this seasoned samgyeopsal-gui bacon, making it a popular meat option in Korea. It has gained so much popularity that there is an entire day dedicated to this bacon on March 3 rd.

What leaves people confused is that how could someone not think about frying this beautiful piece of meat before? Whatever the case may be, this bacon type is delicious, despite, how unhealthy it can be. Chicken fried bacon is strips of bacon that have been deep-fried. This bacon is usually served as an appetizer with complementary sauces. What you need to keep in mind is that this bacon is pretty unhealthy no matter how delicious it may be.

Another alternative for the non-pork eaters would be elk bacon or venison bacon. Deer, granted, and elk are not the same kind of animals, but the meat from these animals has the amount of fat needed to add a smokey flavor to the meat, making it the perfect option for bacon. Adding honey is a source of flavoring to elk bacon strips adds a layer of scrumptiousness to this piece of meat. Elk bacon and venison bacon is the ideal option for hunters as they can make good use of the meat they are hunting.

Lap yuk is a type of bacon that is from China and it is used in many popular Asian dishes. Most of the time, lap yuk is produced from a part of the pork belly. In addition, this type of bacon is air-cured with brown sugar, soy sauce, and different spices. This bacon is sold with the rind attaches to it so it is safe to say that this meat cut possesses a strong pork flavor and aroma. Lap yuk is often infused with star anise and cinnamon as well to give it an exotic flavor.

Since this bacon specializes in China, it is the most accessible for Chinese people. But, this type of bacon can also be found in other markets situated around Asia. Lardon or lardoons is another type of fatty bacon that is served in either a cube form or in small strips. Sometimes, it is also referred to as pork fat.

Lardon is the type of bacon that can be used for many different kinds of foods including salad. This bacon originates from France and it is popularly used in dishes of that country.

Lardon can be prepared from different cuts including pork belly and fatback. Authentic lardon cannot be smoked; it must be cured with salt. Although it does not resemble the appearance of ham at all, its taste can be compared to that ultra-rich meat piece. Salo belongs to Russia and it is a traditional food for this country. However, in Eastern Europe and the British nation, it can easily be considered as bacon. The word salo means bacon. This meat is cured slab bacon and is it most commonly salt-cured.

This bacon can be cooked or eaten raw; it solely depends on what you want to eat. There are some countries that cook salo with black pepper, garlic, and salt. In Russia, it is served on bread with garlic. Turkey bacon is a non-pork option and it is often considered a healthy alternative to traditional bacon.

Turkey bacon undergoes a process in which the turkey is first seasoned then chopped in a way where it can resemble the appearance of bacon strips.

Although it has lesser calories and lesser fat than traditional bacon, turkey bacon has high contents of ingredients that can be detrimental to health and it is processed. It is available at stores that sell it as an alternative to classic bacon. Similarly, this bacon can be microwaved, baked, or pan-fried until it is crispy and golden. Jowl bacon is essential in the Southern part of the United States.

It is a type of bacon is obtained from the cheeks of the pork and it is smoked and cured. This bacon has become the staple for many soul foods, but outside the United States, it has a non-smoked and dry-cured version called guanciale. Most of the time, this bacon is used as a garnish or used inside sandwiches. Similar to streaky bacon, this type of bacon has typically used aside in a full English breakfast especially popular in the United Kingdom.

Apart from this, there are a few other types of bacon meats that are quite popular in Germany. People of Bavaria love Wammerl which is grilled pork belly. Below are some of the most popular types of bacon used in cooking today. While many brands of common bacon are available in the store, gourmet bacon is in a class by itself. Bacon comes from the belly and side of a pig as seen in the illustration above.

Click here to find out where to buy the best bacon. American-style bacon : Cut from the belly of the pig, American-style bacon is cured in salt and then smoked. It has a streaky texture and ranges from very lean to very fatty depending on the selection and raising of the hog. One of the most common types of American-style bacon is Virginia bacon. American-style bacon is cut in a variety of thicknesses: thin, regular, thick, and extra thick sometimes referred to as bacon steak.

Before the bacon is sliced the rind is taken off. Slab bacon : A single piece of large bacon with the rind left on, slab bacon is sometimes roasted over corncobs for additional flavor. Canadian bacon : Cut from the pork loin from the back of the pig, Canadian bacon has fewer calories and less fat than American-style bacon. This popular pizza topping tastes a bit like ham and often has been smoked and cured. Pancetta : Italian-style bacon cured with peppercorns, salt, and cloves, pancetta is packaged in a roll similar to sausage and sold by the slice.

Rashers: This style of bacon is more common in Europe, specifically the United Kingdom, and is cut from a different part of the pig than American-style bacon. It can be sliced thick or thin.