Cured and often smoked strips of meat and fat taken from the belly wall of a pig. The meat is most often served at breakfast, though the fat, rendered from the meat, can be used as a flavorful cooking fat for any savory dish.
Italian pancetta is a non-smoked salt and black pepper cured bacon, and is used as the cooking fat in many italian dishes.
1 slice (7-8g) contains:
41 Calories, 3g Fat (1g saturated), 9mg Cholesterol, 188mg Sodium, 3g Protein
Quite possibly the most popular cured/smoked meat in the world.
Bacon is fatty, with long layers of fat running parallel to the rind. Pancetta is Italian bacon, smoked or unsmoked, with a strong flavor. It is generally rolled up into cylinders after curing.
Selecting and Buying
Preparation and Use
Bacon is traditionally served in breakfast. But now as different chef comes, they are bending the tradition a little and serve bacon in new dishes. Sometimes bacon is used as filler recipe or side dish.
When purchasing, look for bacon with the meat running the full length of the slices or slab.
Conserving and Storing
Store bacon in the refrigerator. Vacuum-packed bacon, once opened, will keep in the refrigerator for one week. If tightly wrapped, slab bacon keeps for several weeks in the refrigerator. Slabs of Canadian bacon keep for up to a week, but slices must be used within three to four days.
Bacon will keep in the freezer for one to two months.