Bacon, also known as bacon, refers to pork breasts or other parts of pigs that have not been cured and smoked. Bacon is usually considered as the first course of breakfast. Slice, bake in a pan or fry in oil. Bacon tastes good and is often used for cooking. Bacon is considered to be the main source of obesity, but since the United States introduced a low-carbon carbohydrate diet, the view that bacon causes obesity has gradually changed. The most common bacon is smoked ribs and bacon ham slices. Traditionally, pigskin can also be made into bacon, but bacon without skin can be a healthier choice. Bacon is mainly produced in North America. Britain and Ireland call it pork belly. Salted and smoked cured pork. Traditionally, cured meat is rubbed after air drying, and after a fixed period of time, dry salt or salt mixture, sugar and spices are added. Then hang the marinated meat for two weeks to dry, which is to drive away the water. Cured meat must be air-dried in a cool, dry and ventilated environment for nine months. Bacon occasionally if necessary. If you choose wet cured meat (such as Wiltshirebacon), soak it in salt water for two to three days. But there is also preserved meat in sugar water. Preserve bacon with honey or with maple syrup. In modern times, the mass production of bacon adopts wet curing process, while the other is to extract water and add phosphate to speed up the processing and make the bacon bigger. However, this will sacrifice the taste. So bacon must be hung for about two weeks until it dries. The purpose of smoking is to make bacon inhale more fragrance and speed up the curing process. Smoked bacon is sometimes considered as green bacon. Bacon is traditionally hung in the house and smoked with lighted sawdust. Use different kinds of wood (such as apple tree, beech tree, cherry tree, hickory tree or oak tree) to give bacon different flavors. Smoked bacon with low-temperature fire for two to three weeks is called cold smoke. Smoked bacon at a higher temperature for a few days is called hot smoking. Cut bacon bacon is usually cut from the waist or back of a pig. This is because the amount of bacon is relatively rich and relatively not too greasy. The bacon made from pig's back is Canadian bacon, but strangely, Canadian bacon is produced in the United States instead of Canada, and other places are simply back bacon. In Canada, the traditional practice is to marinate bacon on the back with sweet marinade and then coat it with yellow corn flour. This variety is called peameal Bacon, because corn flour and peas are added to this bacon, which greatly prolongs the storage period. Therefore, "Canadian" bacon has become the best-selling back bacon in the United States. Bacon made of pork in the middle is like bacon on the back, but it is cheaper and fatter. Collar bacon is taken from the pig's neck. Striped bacon comes from the belly of a pig. Very greasy, the oil is very long, and the blood vessels extend parallel to the skin. Bacon is unpainted bacon used in Italian kitchens, that is, striped bacon, which is famous for its strong taste Salted ham is a famous product of cured bacon in Wiltshire. It is boiled and baked. Boiled bacon and cabbage come from traditional Irish salted ham food. Although Britain produces a lot of pork, a lot of bacon is sent to Denmark for processing and sold as Danish bacon. Bacon can also be made into bacon sandwiches.