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Different Varieties of Bacon Cuts

There's nothing quite like a properly crisp, fresh slice of bacon. Bacon turns practically everything better, whether it's piled high for breakfast, layered in a BLT, or blended into spaghetti. Bacon was first created to store meat for use during the winter months.

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Different Varieties of Bacon Cuts

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  1. Different Varieties of Bacon Cuts

  2. BAE-CON There's nothing quite like a properly crisp, fresh slice of bacon. Bacon turns practically everything better, whether it's piled high for breakfast, layered in a BLT, or blended into spaghetti. Bacon was first created to store meat for use during the winter months. Although it is no longer required to cure meats to store them for later use, we prefer to do so because it is so tasty. www.prasuma.com

  3. MAKING OF BACON Pork slices were originally preserved in salt and ash to cure the meat, then smoked and preserved in basements. Bacon has now been cured with a salt, sugar, and nitrate mixture. Its pink colour comes from the nitrate. Further spices and flavourings, such as black pepper, maple syrup, or paprika, can be added. Then it could be smoked or a fluid smoke can be used to add flavour. Bacon comes in a variety of shapes and sizes, depending on whatever cut of swine it originates from. www.prasuma.com

  4. STREAKY BACON This cut, also known as side bacon, originates from the pig's belly or side. That's the fattest portion of the pig, and streaky bacon stands out from the other slices thanks to its streaky layers of fat. It's highly flavourful, easy to get crisp, and reduces as the fat dissolves off when cooked due to the sheer high fat-to-meat ratio. www.prasuma.com

  5. SHORT CUT BACON This form of bacon is made from the pig's backside. It's a considerably leaner, circular piece of bacon that doesn't generally come with a skin. It's the leanest bacon available, with only a thin layer of fat that may be removed. www.prasuma.com

  6. MIDDLE CUT BACON This recipe combines the shortcut and streaky bacon. The huge, skinny 'eye' derives from the pig's back, while the skinnier 'tail' derives from pig's side or belly. When cooking for a large group, this cut of bacon offers the perfect combination, allowing those who want streaky bacon to get their fill while those who prefer quick bacon to have theirs. This type of bacon is available both without and with the rind. www.prasuma.com

  7. Thank You www.prasuma.com

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