Bacon is a kind of bacon. The name of Bacon is transliterated from the English word "bacon", which is made of pork belly after natural air drying and coated with spices and sea salt. Evenly distributed oily but not greasy, with moderate salinity and full flavor.

The origin of bacon's name:

Bacon is smoked rib meat (that is, square meat) or smoked bacon. Bacon is one of the three main varieties of western-style meat products (ham, sausage and bacon), and its flavor is not only salty, but also smoky.

In fact, the most common smoked pork is smoked ribs and bacon and ham slices. Traditionally, pigskin can also be made into bacon, but bacon without skin can be a healthier choice.

The skin of bacon is oily and golden yellow, and the cortex is hard. When you tap with your fingers, there will be a slight "hush" sound; Lean meat is dark brown, dry and hard, and the meat color is bright after cutting.

Extended data:

The main impact is—

Bacon mainly has the functions of invigorating spleen, stimulating appetite, dispelling cold and promoting digestion.

Taboo-

1, diarrhea due to deficiency of spleen and stomach should not be eaten more;

2, the elderly, patients with gastrointestinal ulcers fasting;

3. Patients with acute and chronic nephritis should not eat;

4. Those with edema, edema and ascites should not be eaten;

4. Patients with duodenal ulcer should not eat those with unhealed cold, damp-heat diarrhea, food stagnation and abdominal distension.

Studies have shown that long-term consumption of bacon may indeed increase the risk of cancer. Eating 50 grams of processed meat every day, that is, two pieces of bacon, can increase the risk of colorectal cancer 18%.

References:

Baidu encyclopedia-bacon