Bacon which part of pig

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. Before cutting it into sheets, fatback is placed in the freezer so that it is easier to slice.

Fatback may be seasoned and left to age. Another common cut of pork comes from the leg — ham. Groceries tend to have a wide selection of ham products available — from whole hams to ham sliced for deli meat.

All of these come from the leg of the pig. Ham is often cured, smoked or processed before purchase. For more convenient information about cuts of meats, download MyMeatUp, an app from the North American Meat Institute that offers info on cuts of meat, cooking methods and new recipes.

The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable A project of the American Meat Science Association. Ask a Meat Scientist. Pork: Where did this cut come from?

For centuries, cooks have been using bacon grease for frying and adding flavor to food. Using time-honored methods of dry curing and smoking and never taking short-cuts, we produce delicious bacon right here in Lancaster County that you can enjoy with breakfast, lunch or dinner, no matter where you live.

Bacon is one of the most beloved meat products, but not all bacon is created equal. Browse our bacon products today , and consider trying some of our amazing ham and other meat products, as well. Thank you. Good to know all the differences. And the nitrates are interesting in incited bacon.

We smoke our bacon at a lower temperature in order to preserve the juices and fat. Thanks for asking! What temperature do you smoke your bacon at if it is a lower temp smoke? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. How is Bacon Made? January 2, The Traditional Bacon-Making Process So, how does bacon go from a cut of fresh pork to a delicious preserved meat?

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Try S. Clyde Weaver's 1 Pig Products! Piled up for breakfast, stacked in a BLT, stirred through pasta… bacon makes almost everything better.

Originally, bacon was made to preserve meat for sustenance during the winter months. Traditionally, pork cuts were preserved in salt and ash to cure the meat, then eventually smoked and stored in cellars. Nowadays, bacon is cured with a salt, sugar and nitrate mix.

The nitrate gives it its pink colour. Other spices and flavouring may be added, including black pepper, maple syrup or paprika. Then it may be smoked or a liquid smoke applied to give it extra flavour.

There are different types of bacon, and these types depend on which cut of the pork the bacon comes from. Related: 3 ways to cook bacon. Also referred to as side bacon, this cut comes from the belly or side of the pig. Because of its high fat-to-meat ratio, it is very tasty, easier to get crisp and it shrinks when cooked as the fat renders away. Most bacon in America and Canada is streaky bacon, and it has become more readily available in Australia.