Types of bacon

Smoked bacon

Smoke the ham with wood chips or grill it, coating it with liquid smoke, to give your everyday cut a unique flavor. This type of curing can be done wet, with repeated soaking, which helps preserve more flavor in the meat.

Turkey bacon

Smoked, lean turkey thigh meat makes an excellent cut of bacon, comparable to pork bacon from the leanest cut. Read the labels to see if it's cured with a weak salt solution of 14-16%, ensuring you get the least amount of nutrition from the lean meat.

Brisket bacon

Brisket Sold whole, unsliced. Buy the amount you need and ask the butcher to slice it after it's frozen. This type of bacon is cured for long-term storage: the meat is rubbed with salt, the rows are sprinkled with salt, and once the meat releases its juices, it's covered with brine.

Canadian bacon

This heavily cured pork loin is more like ham than regular bacon. It's smoked and fully cooked, so you can eat it straight from the package. The meat is cured in a brine containing spices such as caraway, bay leaf, juniper berries, and anise, then hot smoked and cooked until done.

Pancetta

This Italian bacon is not smoked, but cured. You can buy it diced or sliced in a blister pack.

Pork belly is rubbed with dry curing grounds, flavored with coriander, cloves, nutmeg, thyme, and rosemary, and then aired in a cool room, followed by a period of aging, unlike the American version. Pancetta is a roll, the meat being rolled to seal it in the intestine.

Corned beef has a delicacy-like appearance, bright red on the cut, with a slight border of fat. You can choose a more dietary product, pancetta, which is made by rolling up skinless pork neck.

All recipes with bacon