The Cured Meat Conundrum: Bacon or Pork Belly? - ButcherBox Blog
Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ... Add Yahoo as a preferred source to see more of our stories on Google. Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front ...
Understanding the Context
I thought all bacon is cured, so what gives? Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that ... MSN: Bacon Battle: Unpacking the Difference Between Cured and Uncured, According to the Experts Bacon Battle: Unpacking the Difference Between Cured and Uncured, According to the Experts Bacon is a type of salt-cured pork [1] made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent.
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Key Insights
Bacon is a salt-cured pork from the pig’s belly or back, often smoked with an unbeatable flavor. It is a popular choice for breakfast, side dishes, and sandwich toppings. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is one of the most popular meats in the Western world, particularly in Central Europe.
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