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Unsmoked bacon is bacon that has been cured in salt, but not smoked.

While many people prefer the taste of unsmoked bacon to smoked, others consider a piece of unsmoked bacon basically just a thin slice of ham, and not really bacon at all.

Cooking Tips
Useful for barding meats when the unsmoked bacon in question is streaky (fatty) bacon and you don't necessarily want the smoked flavour going into the meat, such as with beef, for instance.

Substitutes
Ham, Pancetta, Lardons, Salt Pork, thin boneless Pork Chops.

See Also:

Barding, Smoked Bacon

Other entries for: Unsmoked Bacon

Unsmoked 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, Smoked Bacon, Ulster Roll, 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, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, 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