What is bacon? In the United States, the most common bacon is pork, which is cut from the side of a pig. It is very greasy and has a long fat layer parallel to the skin. Back bacon is the most common bacon in Britain (sometimes called Irish bacon or Rushell bacon or Canadian bacon), which comes from the middle waist of the pig's back. The texture of post bacon is more like ham.
The fat in bacon provides most of the flavor, crisp and tender. A high ratio of fat to clean meat-usually one-half to two-thirds of fat to meat-is very important for high-quality bacon. Because bacon must be cooked before eating, most of the fat will be discharged. You can pour some oil if you don't want to eat too much.
Be careful not to cook bacon at high temperature for a long time. Because high temperature can change nitrite curing agent into nitrosamines, bacon cooked in microwave oven contains less nitrosamines. Nitrate is not only used to maintain color, but also can be used as a preservative to delay rancidity in fat and kill Botox. In some animal experiments, nitrite as a potential carcinogen has always been a controversial topic, but the results are inconclusive. There are also nitrate-free bacon products on the market. In addition, food production enterprises also began to add vitamin C in the curing process of bacon, which can reduce the content of nitrosamines.
In addition to the basic common bacon, there are many other flavors, including apples, maples and peas. There is also a low-fat and low-sodium version. Bacon made by other animals, such as turkey bacon, is usually thinner than pork bacon. Italian bacon (pancetta) is a kind of pork belly that has been cured but not smoked, usually in a spiral or diced shape. Canadian bacon is a well-cooked pork tenderloin, which tastes more like ham.
Well, bacon is a bit like our Guangdong crispy pork belly and bacon.