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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: bacon

    Pronounced: BAY-con

    Fatty side of a pig which has been cured and smoked. Bacon should be 1/2 - 2/3 fat, which gives bacon its flavor. Rendered bacon fat, bacon grease, is often used as a cooking fat, especially in Southern U.S. cuisine.

    Ingredient

    Season: available year-round

    How to select: You will get 16-20 regular slices per pound, when purchased sliced. You can also buy slab bacon to slice yourself. Cracklings are the bits of fried bacon rind. You can also purchased pre-cooked bacon bits for salads, and the like, but if they are true bacon they will need to be refrigerated. Imitation bacon bits are sold on the shelf.

    Substitutions: 1 slice bacon = 1 tbsp bacon bits; bacon = smoke sausage = turkey bacon = Canadian bacon = boiled, baked or smoked ham

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 0mg 0%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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