Other
Streaky Bacon
Bacon cut from pork belly, so each slice shows layers of fat and lean muscle. It is cured with salt and usually smoked.
Origin
A British and Irish cut of the same cured belly used widely for bacon.
Flavour
Salty, porky, and smoky, with plenty of fat to render.
How to use it
Fry it until the fat runs and the edges crisp. The rendered fat is worth keeping for cooking.
Storage
Refrigerate and use it within a few days, or freeze it.
Recipes using it
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