What is bacon? In western kitchens, there are three most famous finished ingredients made from pork deep processing, one is ham, the other is sausage and the third is bacon. Bacon's flavor is somewhere in between, fresher than ham's and more chewy than sausage's. Bacon's raw material, in fact, is pork. It is said that the production method of bacon evolved from China's bacon at first. It is no wonder that the smoked flavor is not unfamiliar and can be quickly accepted by China people.
It is actually a coincidence that it has the same name as the famous French Mr. Bacon. Bacon, as a pork dish, is transliterated from the English word "bacon", which originally means smoked rib meat or smoked salty back meat. In practice, it is also very similar to smoked bacon in China. After the pork is washed and cut, it is pickled with salt and spices, and then smoked to increase the flavor and dry the pork. Bacon must be sliced before eating, which is similar to bacon in Hunan and Sichuan in China.
All over the world, there are various kinds of bacon. The most common is English bacon. The raw material is pork loin, with less fat and more lean meat. It tastes very tender and has a rich smell of smoked pork. American bacon comes from pork belly, which is rich in oil and full of aroma. The fried bacon oil can be used for cooking or frying eggs. Italian bacon does not use smoking, but marinates pork and slowly dries it. The dried pork will be rolled into meat rolls, tied with white rope and shaped, and sliced when eating, which will be served with white wine. Canadian bacon will use corn flour and salt water to mix the batter and wrap it on the surface of pork. The bacon gravy is abundant and has a unique taste.