Template:/box-header
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but either may be cooked further before eating. Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game birds. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and cognate with the Old French bacon.
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon". Such use is common in areas with significant Jewish and Muslim populations. The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated for trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.
Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added ingredients, most notably sodium nitrite, and occasionally sodium nitrate or saltpeter, added to cure the meat; sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.
Template:/box-footer
Lua error in package.lua at line 80: module 'Module:Box-header/colours' not found.
The BLT Cookbook was written by Michele Anna Jordan about the preparation of various types of BLT sandwich. The cookbook was published by William Morrow Cookbooks in the United States in June 2003. Jordan is a food writer and has written for The Press Democrat; The BLT Cookbook is her 14th published book. She researched the book for ten years, and taste-tested hundreds of variations on the sandwich in the process. Jordan writes of her passion for the BLT sandwich in the book, describing it as America's most beloved sandwich. She instructs the reader on how to acquire and prepare the best ingredients for the sandwich. The book includes recipes with varying types of ingredients, though each recipe includes tomatoes. Many recipes in the book are not sandwiches, and include appetizers, soups, and salads. The author includes recipes for desserts and suggests wines to have with the sandwich. The book was positively received, and the National Pork Board highly recommended it. A review in The Detroit News commented that the book includes "mouthwatering recipes", and the San Francisco Chronicle called it a "neat little book" on the subject. The food editor for the Daily Herald noted that recipes in the book "will surely shake up your next toasted meal". The Anchorage Daily News called it the "definitive book" on the BLT sandwich.
Lua error in package.lua at line 80: module 'Module:Box-header/colours' not found.
Bacon wrapped shrimp with mozzarella cheese and BBQ sauce.
Lua error in package.lua at line 80: module 'Module:Box-header/colours' not found.
Lua error in package.lua at line 80: module 'Module:Box-header/colours' not found.
A Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon. The American football-sized dish is smoked or baked. It caused an internet sensation after being posted on the BBQ Addicts blog, and quickly spread to the mainstream press with numerous stories discussing the porcine feast. In time, the articles began to discuss the Internet "buzz" itself. The phenomenon is international, with popularity in the United States and the United Kingdom. The Daily Telegraph noted that the "recipe is most popular on the web" and that the "5,000 calorie barbeque dish has become one of the most popular meal ideas in the world."
Template:/box-header
Food news from Wikinews
Template:/box-footer
Template:/box-header
Template:/box-footer
Template:/box-header
- Parent projects
WikiProject Food and Drink
- Main project
Wikipedia:WikiProject Bacon
- Related projects
Bartending, Beer, Spirits, Wine
- Task forces
Beverages, Cheeses, Coffee and Tea, Desserts, Foodservice, Herbs and Spices, Pub
Lua error in package.lua at line 80: module 'Module:Box-header/colours' not found.
|
Bacon is something that everybody is familiar with and most people grew up eating. It has a comfort aspect to it and a familiarity. It's also got an addictive aspect to it - that sweet and salty combination of flavors. And it's probably just a little bit unhealthy for you. When you get to have bacon, it's exciting and something you look forward to.
|
Template:/box-header
User:JL-Bot/Project content
Featured articles
<templatestyles src="Div col/styles.css"/>
2
Good articles
<templatestyles src="Div col/styles.css"/>
2
Did you know? articles
<templatestyles src="Div col/styles.css"/>
2
Template:/box-footer
Template:/box-header
-
-
-
|
Here are some tasks awaiting attention:
- Article requests : Bacon manicures, Bacon Field Chow, International Pig Day, Bacon Apps, Foods of Elvis, W M Wight, Bacon bath salts, Bacon chips, Turbaconducken, Das Foods, Bacon is the New Black, Slater's 50/50, Bacon Makers, Father’s Country Hams, Flying Pigs Farm, La Quercia, Newsom’s Aged Kentucky Country Hams, The Pork Shop, Scott Country Hams, Swiss Meat & Sausage Co., The Pig Next Door, Pierpont Bacon
- Assess : Rate the Unassessed Bacon articles in the Bacon WikiProject when they appear.
- Cleanup : A list of articles needing immediate attention is available.
- Photo : Bacon cake
- Stubs : Help expand Stub-Class Bacon articles
- Verify : Food related articles with notability concerns, listed at WikiProject Notability.
- Other : * Join WikiProject Bacon and list yourself as a Participant.
|
Template:/box-footer
Template:/box-header
Bacon
Template:/box-footer
Template:/box-header
Template:/box-footer
Template:/box-header
Template:/box-footer
Wikipedia's Portals
|
