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Cuts of Bacon

Sliced and cut bacon include:-

Streaky bacon rashers:  These are cut from pork belly. It is very fatty with long layers of fat running parallel to the rind but for many, is the best tasting, especially in a sandwich.   Sliced pancetta is the Italian equivalent of streaky bacon.

Back bacon rashers:  These are cut from the loin in the middle of the back of the pig. They are lean and meaty with much less fat than streaky.

Middle Bacon Rashers These are a combination of streaky and back cut in one large slice (pictured at the top of this page).

Lardons are made from very fatty pieces of bacon such as the belly, which are cut into small cubes. Pancetta is a good example of this type of cut

Gammon Steaks  These are cut from the middle gammon cut and are generally around 1cm/� - inch thick and sold with the skin on.

Bacon Chops  These can come from the neck (collar), shoulder or back

Bacon joints include:-
Collar which is taken from the back of a pig near the head.
Hock which comes from the ankle joint between the thigh and the foot.
Gammon which is the large upper part from the hind leg which once cooked is referred to as ham

Bacon Buying tips
�   Bacon should not smell of anything. If it does it�s not fresh
�   Bacon should but not wet or slimy just slightly damp
�   The fat should be firm and white although the fat of smoked bacon may be slightly yellow
�   There should be no green shimmering parts on the flesh
�   The rind should be smooth and elastic. The colour will depend on the curing process
�   The meat should be firm with a deep pink colour.

How to store bacon

�   Ready packaged bacon should be stored in the refrigerator at all times. Once opened, re-wrap in clingfilm. Use by dates should be strictly adhered to.
�   Bacon can be bought in bulk and frozen. Rashers should be divided into portions, placed in plastic bags with as much air expelled as possible and tightly wrapped.

�   Joints can also be frozen. Wrap in plastic wrap ensuring it is air tight and freeze.
�   Frozen bacon should be completely defrosted before use.
 

Bacon Recipes
 

Cooking bacon rashers is a quick affair. Back and middle rashers should be grilled or fried for 2-4 minutes per side depending on how thick they are. Try not to overcook as they can become tough. Streaky bacon should be grilled or fried for 3-6 minutes per side depending on how crispy you like your bacon. When frying bacon, additional oil or fat is unnecessary.

Whilst there are hundreds of recipes on this site, below are just a few which use the various cuts of bacon. For lots more main course recipes using bacon click here or use the search form below to find starters and accompaniments which use bacon.  

Back bacon rashers:   Fried Liver and Bacon HT MC 15mins

Bacon Chops     Stuffed Bacon Chops HT MC 50mins

Collar      Honey Glazed Bacon HT MC British 90mins plus soaking

Gammon Joint     Roast Ham in Stout HT MC British 150mins plus cooling

Gammon Steaks     Gammon Steaks with Cider HT MC English 55mins plus soaking

Hock       Bajan Black Bean Soup HT SP West Indian 190mins plus soaking

Lardons     Tartiflette (coming soon)

Middle Bacon Rashers These are probably best just grilled or fried especially for breakfast or brunch.

Pancetta strips      Skewered Monkfish with Pancetta BBQ Hot MC 20mins

Pancetta Cubes    Greens with Bacon HT ACC 25mins

Streaky bacon rashers   Terrine of Meats with Port CD HD 90mins

Bringing Home the Bacon