BACONATUL KUMAR MISHRATRAINING MANAGER-FOOD PRODUCTION
BACON• Bacon is a cure meatprepared from a pig. Itis first cured in a brineor in dry salt. Bacon isprepared from severaldifferent cuts of meat.In the United States, it isalmost always preparedfrom pork belly.
CURING AND SMOKING BACON• Bacon is cured through either a process of soaking inbrine or using plain salt dry curing.• Bacon is usually cured and smoked, and differentflavors can be achieved by using various types ofwood, or peat. This process can take up to eighteenhours, depending on the intensity of the flavor desired
PANCETTA• Pancetta is an Italian-stylebacon that is cured with salt,peppercorns and cloves.Traditionally, pancetta isnot smoked. Usually,pancetta is packaged in aroll--like a sausage--and issold to order by the slice.
IRISH BACON• This smoke-cured bacontakes on the appearanceof a boneless pork loinroast. Irish bacon is leanmeat obtained from the"eye" part of a piece ofpork loin. This baconcan be sliced to anythickness desired
CANADIAN BACON• Similar to Irish bacon,Canadian bacon is alsoobtained from the pork loin.It contains less fat andcalories than American-stylebacon. This bacon is alsosometimes referred to as"back bacon" because themeat for the bacon comesfrom the back of the pig.
AMERICAN-STYLE BACON• Virginia bacon is one of themost common types ofAmerican-style bacon. Thistype of bacon comes fromthe stomach of the pig.American-style bacon iscured in salt and thensmoked; before slicing, therind is taken off.
SLAB BACON• Slab bacon is a large,single piece of baconwith the rind left on.This type of baconreceives additionalflavor when its smokedover roasted corncobs.
PEPPERED BACON• The name of this baconsays it all: The baconreceives a spicy coatingof coarsely groundblack pepper.
APPLE WOOD-SMOKED BACON• Smoke from burningpieces of apple wood isthe key to curing thisbacon and infusing itwith a slightly sweet,rich flavor.