Different Varieties of Bacon Cuts

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Different Varieties of Bacon Cuts
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BAE-CON

• There's nothing quite like a properly crisp,
  fresh slice of bacon. Bacon turns practically
  everything better, whether it's piled high for
  breakfast, layered in a BLT, or blended into
  spaghetti. Bacon was first created to store meat
  for use during the winter months. Although it is
  no longer required to cure meats to store them
  for later use, we prefer to do so because it is
  so tasty.

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MAKING OF BACON

• Pork slices were originally preserved in salt and
  ash to cure the meat, then smoked and preserved
  in basements. Bacon has now been cured with a
  salt, sugar, and nitrate mixture. Its pink colour
  comes from the nitrate. Further spices and
  flavourings, such as black pepper, maple syrup,
  or paprika, can be added. Then it could be smoked
  or a fluid smoke can be used to add flavour.
  Bacon comes in a variety of shapes and sizes,
  depending on whatever cut of swine it originates
  from.

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STREAKY BACON

• This cut, also known as side bacon, originates
  from the pig's belly or side. That's the fattest
  portion of the pig, and streaky bacon stands out
  from the other slices thanks to its streaky
  layers of fat. It's highly flavourful, easy to
  get crisp, and reduces as the fat dissolves off
  when cooked due to the sheer high fat-to-meat
  ratio.

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SHORT CUT BACON

• This form of bacon is made from the pig's
  backside. It's a considerably leaner, circular
  piece of bacon that doesn't generally come with a
  skin. It's the leanest bacon available, with only
  a thin layer of fat that may be removed.

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MIDDLE CUT BACON

• This recipe combines the shortcut and streaky
  bacon. The huge, skinny 'eye' derives from the
  pig's back, while the skinnier 'tail' derives
  from pig's side or belly. When cooking for a
  large group, this cut of bacon offers the perfect
  combination, allowing those who want streaky
  bacon to get their fill while those who prefer
  quick bacon to have theirs. This type of bacon is
  available both without and with the rind.

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Thank You
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