BACON!!!!!

It’s BACON!!!!

bacon
Taste: Salty
Cooking Techniques: Broil, Roast or Sauté
Origin: Dating back to 12th Centuery Europe

Bacon is typically prepared from the belly of the pig, but can also come from the back; which has less fat.  There are other types of “bacon”, such as beef, chicken or turkey.  Macon is Mutton that is cured like bacon and Fakon is made from tofu or tempeh. Those are just meats pretending to be bacon, not the real thing!!!

Salt Pork is similar to bacon, but isn’t smoked just salt cured; so it has a much saltier flavor.

Pancetta is an Italian form of Bacon, from the side of the pig, rolled up after curing and has a stronger flavor.

Back Bacon comes from the middle of the back of the pig and is mostly eaten in Ireland and the UK, and is also known as Canadian Bacon.

Middle Bacon comes from the side as well as the back.  This is eaten in Australia, New Zealand.

I think I am going to make bacon-wrapped chicken for dinner. YUM!!!!!

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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