Bacon is made by curing, and sometimes smoking, meat from the back of the pig (known as back bacon) or its belly and side (called streaky bacon). Pork was originally cured to preserve it in the days before fridges and freezers were the norm. Now they're cured for the much-loved flavour and texture. Bacon is either dry-cured by rubbing the meat in salt and flavourings (such as sugar, spices, or honey), or wet-cured by soaking the meat in, or injecting it with, brine. Dry curing is generally considered to be the superior method for the subtle flavour it adds to the bacon and the resulting firm texture.
Bacon freezes well and should be defrosted overnight in the fridge.
Article by Louisa Carter
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