Here are some common types that you may see. This cured meat is often considered the Italian version of bacon. It can be eaten cooked or uncooked. Pancetta is sold either rolled or in a slab. Rolled pancetta is usually used in sandwiches and paninis. Slab pancetta is perfect for chopping up and using in sauces and pasta like carbonara.
This is made from the leg of the pig, and it is cured for much longer than pancetta, up to three years. It's not smoked, usually shaved paper thin, and it's usually eaten uncooked. There are two types of speck available, the German or Italian. Most Australians are familiar with Italian speck which is more readily available in supermarkets and delis. Unlike bacon, speck can be eaten raw. Perfect eaten thinly sliced with fresh bread and cheese as well as added to rice, salad and pasta dishes. This substitute is great for those that don't eat pork or are looking for a healthier alternative.
Turkey bacon is made from turkey meat that is chopped, reformed, cured and smoked to have a similar taste to bacon. There are several types of plant-based bacon available on the market. Common ingredients include tofu, tempeh, coconut or eggplant. 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. This incredibly mouth-watering, thin Italian-style bacon is from the pork belly and often consumed raw.
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. It is also used to line pate pans or terrine.
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