Bacon

Description

Bacon is slices or pieces of pork meat with a distinct salty and umami flavor, often with a hint of smoke or subtle sweetness depending on the curing and smoking process; it is characterized by noticeable marbling of fat and a golden crust after frying, which provides a contrast of crispiness and juiciness. In the kitchen, it is used as a flavor base for soups, sauces, and stews, as an addition to breakfasts, salads, pasta (e.g., carbonara), wraps, and fillings, as well as to enhance the aroma of vegetables or legumes. Nutritionally, bacon is rich in protein, fats (including saturated), B vitamins, and minerals such as iron and zinc, making it a calorie-dense source of energy and metabolism-supporting nutrients; however, it should be consumed in moderation due to its high sodium and fat content. It is stored in the refrigerator at a temperature of up to 4°C, preferably in its original packaging or an airtight container, and should be consumed within a few days after opening; it can also be frozen in portions for 2–3 months, thawing in the refrigerator.