Smoked Bacon

Almost all bacon (at least British, North American and Northern European bacon) used to be smoked to help preserve it. People came to like the smoky taste in its own right, and in a way, the preservation aspect (while of course still important if they were going to be able to have bacon around) came to be a side benefit of the smoking process!

Bacon, like all smoked meat or fish products, is cured with salt first before it is smoked. Not all bacon that says "smoked" has been smoked, though. Some might be flavoured with liquid smoke in order to reduce the production cost and make it more affordable to the consumer. To know if your bacon's been anywhere near a real fire, try seeing if somewhere on the label it says it has been smoked over a particular kind of wood.

Strips of Smoked Bacon are very good as a cooking ingredient: for wrapping around lean meats, or around veg such as asparagus or eggplant. They add amazing flavour to almost any savoury dish.

Also called:

See Also: Smoking, Unsmoked Bacon

Other entries for: Smoked Bacon
Smoked Bacon

Other entries for: Bacon
Ayrshire Middle Bacon, Bacon Bits, Canadian Bacon, Cottage Bacon, Flitch of Bacon, Guanciale, Gypsy Bacon, Irish Bacon, Lance Corporal Bacon, Pancetta, Rashers, Rolled Bacon, Ulster Roll, Unsmoked Bacon, Wiltshire Bacon

Other entries for: Pork
Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork Stewing Meat, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Stewing Pork, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak

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