Bacon is considered as the first dish of breakfast. Slice it, bake it in a pot or fry it in oil. Smoked meat is often regarded as the main source of obesity, but because the United States has introduced a low-carbohydrate diet, the view that smoked meat causes obesity has gradually changed.
The most common smoked meats are smoked pork ribs and rasher. Traditionally, pigskin can also be made into bacon, but bacon without skin can be used as a healthier choice.
In the United States, bacon is mostly taken from the belly of pigs, while in Britain and Ireland it is called streaky bacon, fatty (describing its high fat content) or American bacon. In 2002, the well-received cookbook "Everything tastes delicious with bacon" published in the United States further enhanced its popularity.
Extended data:
Bacon is found in places where pigs are produced all over the world, but the practices are different. Italian bacon is more similar to bacon in Central and Western European countries (Anglo-Saxon region), or similar to Tocino in Spain. There is no fixed practice, depending on the region, it is smoked, pickled with spices or aged.
Pancetta uses three layers of pork. For example, after the meat is flattened and trimmed, it can be sold with salt for about 20 days. In fact, Pancetta's practices in Italy are different. For example, Pancetta in Tuscany is lean meat, because the local practice is to use the lean meat of pork belly, and the more common practice is to marinate it with salt.
Black pepper, clove, nutmeg, cinnamon or fresh juniper are also added as seasoning, and then the hard parts are rolled outward, tightly stitched and tied, and after being fully cooked, sliced for cooking. Pancetta is one of the basic ingredients in Italian cuisine. Can be eaten raw as a cold dish, can also be used as a pasta material, or added to vegetable soup, stew soup or kebabs.
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