Do you like the smell of bacon frying?
- Bacon is a type of meat derived from pigs, usually preserved using salt in a process of curing.
- Bacon is generally cut from the side, back or the belly of pork, and is sold as pieces, strips, or ‘rashers’ as they are known, as well as cubes.
- Bacon is typically made by curing the pork with salt and generally then left to sit, and is often boiled, smoked and or dried before commercially packing.
- Bacon is popularly eaten for breakfast, accompanying eggs, but it has more recently been served coated in chocolate, put in sandwiches or deep fried in a batter.
- The popularity of bacon has recently increased in the United States, with sales in 2013 increasing by 9.5%.
- Bacon has fat that becomes runny when hot, which usually solidifies when cool, and it makes lard or grease that meat and other foods can be cooked in.
- Bacon was originally produced on farms or in homes, with various recipes and methods, although they mostly used a dry curing process, until the introduction of mass production during the Industrial Revolution, and the modern processing methods that followed.
- Other meats can be prepared in a similar way to bacon, such as turkey meat, and vegetarian versions are also available.
- Bacon is generally required to be cooked before consumption, and it is typically pink and white when raw, and it usually darkens when cooked.
- Bacon is high in protein, sodium, niacin, selenium, saturated fat and phosphorus, and due to the high salt content, when large quantities are eaten over periods of time, cardiovascular problems can occur.
Bibliography:
Bacon, 2014, Wikipedia, http://en.wikipedia.org/wiki/Bacon
History of Bacon, 2014, The English Breakfast Society, http://englishbreakfastsociety.com/history-of-bacon.html
