Welcome to Episode 1: Bacon, of the Eat Real Food Podcast.
We thought we’d kick off the podcast with a popular topic, loved by many.
In this episode we look at Bacon.
Between ‘Real Food’, ‘Processed Food’ and ‘Edible Food-like Substance’ – where does it fit?
Nav describes it as “the gateway meat.” Listen in to find out why. 🙂
Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating, often by frying. When boiled it is ready to eat, as are some smoked varieties, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as “streaky”, “fatty”, or “American style” outside of the US and Canada). The side cut has more meat and less fat than the belly. It may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean.
In Australia and New Zealand ‘middle bacon’ is the most common variety and is sold in ‘rashers’. Middle bacon includes the streaky, fatty section along with the loin at one end. In response to increasing consumer diet-consciousness, some supermarkets also offer the loin section only. This is sold as ‘short cut bacon’ and is usually priced slightly higher than middle. Both varieties are usually available with the rind removed.
Items Mentioned in the podcast
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