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Bacon

Pork belly or back cured with salt and usually smoked. The streaked slices are muscle and fat from the side or the loin of the pig.

Origin

A cured pork of northern Europe and North America, cut differently in each tradition.

Flavour

Salty, smoky, and rich.

How to use it

Fry it so the fat renders. Pour that fat off or cook in it.

Storage

Refrigerate and use within a few days, or freeze.

Recipes using it

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