Bacon is made from the fatty chest meat of pigs and can be cured through dry salting, brining, or a mixture of salt, sugar and seasonings. It is commonly eaten fried or used to flavor dishes. There are various styles of bacon around the world - French bacon is used for flavoring braises and stews, British bacon is often sliced and fried, and American bacon is usually very crisply fried. Bacon can be used whole or sliced in many cooked dishes.

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BACON

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BACON
Bacon is lean cured sides of pork, generally sold as thin slices which
are eaten fried or grilled, usually with eggs. In France bacon the name ba-
con also refers to cured loin which has been dried, steamed and smoked.
The word derives from the old French BAKKO, meaning ham. In
French this became bacon, meaning a piece of salt pork or even the whole
pig. It was then adopted by the English and returned to France with its pre-
sent meaning.
CURING BACON -- METHOD
There are three methods of curing Bacon
* With dry coarse, dry salt.
* With brine.
* With a mixture of salt, sugar, seasonings and preservatives.
After salting meat may be smoked. Results vary depending on the
cure and breed of pig.
Most bacon is made from the fatty chest meat that runs under the
pig. This is called streaky bacon in Great Britain, bacon in the United States,
and lard in France; the meat may be salted or both salted and smoked. Un-
smoked salt bacon in Britain is described as “green” ;in the united states
most bacon is smoked. In much of the Europe, the rind is usually included
with the bacon, then it is cut off before cooking and used to add gelatin to
stocks and stews.
French bacon is the meatiest, suitable for flavoring braises and stews
in the form of lardons rather than being served as a separate ingredient; if
fried it is tough. In Britain bacon cut in slices or rashers can be fried until it
tender and fairly crisp, while in united states, fried bacon is usually served
very crisp. Any type of lightly cured fatty bacon may be used instead of pork
fat for barding.
Other cuts of pork are commonly cured as bacon. In Britain gammons
denote the hind leg of a pig cured in one piece , that is with the ham and
bacon together. In North America , the lean eye muscle from the loin ap-

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pears separately as Canadian bacon, or occasionally on the bone as
smoked pork chops. In Britain the loin is included in back bacon.
USEFUL INFORMATION
1. How to choose :
A. White fat.
B. Clear pink meat.
C. Little moisture.
2. Portion
A. Fat bacon or pork : 3-4 oz. / 90-125 gm
B. Lean bacon or pork: 4-6 oz./ 125-175 gm
3. Nutritive value:(per 3.5 oz. /100 gm raw bacon)
A. 665 calories
B. 8 gm protein
C. 69 gm fat
D. 1 gm carbohydrates
E. 685 mg sodium
F. 53 mg cholesterol
4. Cooking methods
A. Whole lean bacon
1. Bake or simmer
B. Sliced bacon
1. Bake at 3500
f /1750
c/ gas mark-4,8-12 minutes; grill or
pan fry, 4-8 minutes
5. When done
A. Whole lean bacon
1. Tender
2. Skewer inserted in center for 30 seconds is hot to touch
when withdrawn.
B. Sliced bacon
1. Meat is dark pink and fat is tender or crisp according to
taste
6. Storage
A. Strongly cured
1. Months in cool dry palace
B. Mild cure

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1. Refrigerate 1 week
7. Processed forms
A. Canned
8. Typical dishes
A. Bacon cake(France)
B. Pancakes with eggs(Denmark)
C. Pie with potatoes(UK)
D. Bacon tart(Germany)
E. With mackerel(Germany)
F. Stewed with pears(Switzerland)
CUTTING BACON LARDONS :
lardons are small cubes of bacon used to flavor a variety of dishes. Bacon
may be smoked or unsmoked depending on the recipe.
Score a line underneath the skin. Holding the bacon down with one hand,
cut underneath the skin to remove the rind. Cut the bacon into 1/4 in. or 6
mm. Slices and cut them crosswise into strips , then dice them.