What is the difference between bacon and pork belly? This is a good question to ask yourself if you want to become a grill master. With this guide, you’ll become an expert.
Before anything else, bacon needs to be introduced. Its versatility and ability to make almost any dish taste better has won over a lot of people. Its status as a favorite ingredient is well-deserved. Having said that, it’s important to remember that bacon isn’t the only tasty pork product you can try.
Meet pork belly, a lesser-known culinary gem that has its own unique qualities that make a lot of different dishes taste better and be richer. We will talk about the differences between bacon and pork belly in this article so that you can make an informed choice for your next cooking adventure.
Pork is a widely popular type of meat, spanned from breakfast bacon to ham sandwiches to pork roasts at dinnertime But many people believe pork has an inherently high salt content. Is this true, or is pork’s association with saltiness a common misconception? Let’s take a closer look at the sodium levels in different types of pork to find out the truth
The Role of Salt in Pork
Before analyzing if fresh pork is naturally high in salt, it’s important to understand the purpose salt serves in certain pork products.
Salt has been used for centuries in food preservation and flavor enhancement. When it comes to pork, salt is a key part of curing and processing methods for products like:
- Bacon
- Ham
- Sausages
- Salami
- Pepperoni
- Hot dogs
The salt works to draw out moisture, inhibit bacteria growth, and infuse flavor into the pork during processing. This allows the pork products to be safely stored long term.
However, the curing and preservation process itself adds significant levels of sodium that don’t naturally occur in fresh pork.
Sodium Content in Fresh vs. Processed Pork
This brings us to the key difference in sodium levels between fresh pork and cured/processed pork products.
Fresh Pork
Cuts of fresh pork, such as pork chops, tenderloin, shoulders, and legs, have naturally low levels of sodium. Fresh pork contains around 60-80 mg of sodium per 100 g serving.
Eating fresh, unprocessed pork does not significantly contribute to your daily sodium intake. Fresh pork can be part of a healthy, low-sodium diet when cooked simply without adding salt.
Cured/Processed Pork
On the other end of the spectrum lie cured and processed pork products, like bacon, deli meats, sausages, and jerky. Here, sodium levels skyrocket due to the salt-based curing processes.
For example, 2 slices of bacon may contain around 290 mg of sodium. And 100 g of ham or salami can have up to 1000 mg sodium, which is nearly half of the recommended daily limit.
Clearly, the high sodium content of pork stems from certain preservation and curing methods – not from pork itself.
Health Concerns of Excess Sodium
Understanding the sodium content in pork is important because consuming too much salt can negatively impact health.
The Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg per day for healthy individuals [1]. Those with hypertension or at risk for cardiovascular disease require further restrictions to 1,500 mg daily.
Eating excessive sodium is linked to:
- Increased blood pressure
- Higher risk of heart attack and stroke
- Fluid retention
- Kidney problems
By being mindful of sodium content, you can balance enjoyment of some processed pork products with fresh pork as part of an overall healthy diet.
Tips for Reducing Sodium from Pork
Here are some tips for decreasing sodium if you love pork but want to limit excess salt:
- Choose fresh pork like chops, roasts, and tenderloin rather than cured meats.
- Rinse off cured pork before cooking to remove some surface salt.
- Read nutrition labels and opt for low-sodium versions of ham, bacon, or sausage.
- Limit portion sizes of high-sodium pork products.
- Flavor pork with herbs, spices, peppers, vinegar, etc. instead of salt.
- Pair fresh pork with low-sodium fruits, vegetables, grains, beans, and other sides.
With smart menu planning and portion control, pork can still be included in an eating pattern aligned with sodium intake recommendations.
The Verdict: Pork Isn’t Naturally Salty
While certain processed pork products contain added sodium, fresh cuts of pork are naturally low in salt. Pork’s association with saltiness stems largely from curing methods rather than inherently high sodium levels.
Enjoying lean, minimally processed fresh pork in moderation can absolutely be part of an overall healthy, low-sodium diet. Be cautious with portions of cured and smoked pork meats and opt for low-sodium varieties when possible. With a balanced approach, pork’s savory flavor doesn’t have to come at the cost of excess sodium.
References
[1] https://health.gov/dietaryguidelines/2015/guidelines/appendix-7/
When To Use Pork Belly
Around the world, people love pork belly. It’s used in dishes like Chicharrón in Latin America, Samgyeopsal in Korea, Porchetta in Italy, and it’s becoming more and more popular in American cooking.
If you want your dishes to have a richer and more tender texture, you might want to use pork belly instead of bacon. The marbling and higher fat content of pork belly make it soft when braised, roasted, or slow-cooked, making it perfect for dishes that need to melt in your mouth. In addition, if you want to try flavors other than bacon’s smokiness, pork belly’s natural flavor can give your food a new depth. So, opt for pork belly when youre looking for a succulent touch to elevate your recipes.
Difference Between Pork Belly vs Bacon
The belly of a pig is used to make pork belly, which is known for being very tender and fatty. It features a rich marbling of fat within the meat, which contributes to its succulent and flavorful characteristics. Pork belly is a versatile food that can be braised, roasted, grilled, or even used to make bacon. It is used in many different types of food around the world. after undergoing a curing and smoking process.
Bacon is pork that has undergone a curing and smoking process. As mentioned, it can come from the belly of the pig, as well as back cuts.
The bottom of the pig is always used to cut pork belly, which is one big piece of meat. It may be sold as a whole slab, but most people see it in their store as smaller pieces of meat that they can cut up themselves. You may even find it sliced or scored, with the skin or without.
Also, bacon is usually made from pig belly, but it can be made from other cuts as well. Even the “thick cut” variety has been sliced into pieces for easier cooking and crisping. Bacon, on the other hand, is either salted and cured or smoked (or both), and it can contain a lot of different things, from sugars to preservatives like nitrates. You can also find more natural bacon and even uncured bacon varieties in stores. Even these have been salted and smoked, although nitrate-free bacon uses celery as a natural source of preservatives.
You can find pork belly in stores. It usually has a big, thick layer of fat on top instead of streaks of different types of meat like bacon. Products should be marked as “pork belly” so you understand what you are buying. Since pork belly isn’t cured or smoked, it might look more like a small, fatty pork roast and have a more natural pork color.
Bacon is cut into thin slices and has fat inside the layers. It may be a different color after being cured. It’s rarely sold in a slab since the butcher or grocer will do that for you. You can find it thick-cut, with special seasonings (like pepper flakes), and possibly even pre-cooked.
Here’s where you can really see the main difference between pork belly and bacon. Because of the different ways they are prepared, they taste very different.
Pork belly isnt salty or smoky and doesnt have that cured bacon flavor. It’s rarely seasoned when you buy it and tastes like a very fatty piece of pork. A very salty type of pork belly is sold in stores as “salt pork.” If you see it, know that you can’t cook it the same way you would a regular pork belly. Any dish you make will have a very salty flavor.
Pork belly tastes great smoked or braised because it soaks up the flavors of the sauces or rubs you use. Depending on the ingredients you use, it can be sweet, savory, or spicy.
Bacon tastes like, well, bacon. Salty and possibly sweet, it has a definite cured and smoky taste, like ham. You dont need to season bacon, but you can add it to things to boost the overall profile. Bacon goes well with sweet things, like candies and honey-glazed meats. To play up its saltiness, you can also eat it with foods that are low in salt, like eggs, breads, or pasta.
When it comes to fat, both meats deliver. A thick layer of fat covers the top of pork belly. This fat keeps the meat moist while it cooks and gives it that rich texture that people love.
The fat in bacon is distributed throughout the meat, the overall fat-to-muscle ratio can vary. You can find bacon that is leaner if it is not cut from the belly but from another part of the animal.
Bacon and pork belly can have different amounts of fat depending on the animal, but neither is a lean cut of meat. When cooking with these cuts, its essential to be prepared for the substantial amount of grease they release. To keep yourself safe, it’s best to catch the drips with a drip tray or another suitable device, since they can be flammable and hard to clean up, and they can also damage your plumbing.
How healthy are these two kinds of meat? Both can be part of a healthy diet as long as you know what you’re eating and don’t eat too much of them.
When comparing the nutritional content of a 100-gram portion of pork belly and bacon, pork belly contains 53 grams of fat, whereas bacon has 37 grams of fat. In terms of cholesterol, pork belly has 72 mg, while bacon contains 66 mg. Pork belly provides 393 calories per serving, compared to the 518 calories in bacon, assuming both are prepared without any added sugars, spices, or sauces. To obtain accurate nutritional information for a prepared cut of pork belly or bacon, consider the impact of additional ingredients.
Both meats serve as sources of protein, with pork belly providing 9. 3 grams and bacon containing 13. 7 grams. If you’re on a low-carb diet and want to eat some animal protein, bacon and pork belly are both good options. Even though pork belly is still fatty and high in cholesterol, it hasn’t been cured, which makes it a good choice for people who want to make recipes without nitrates, too much salt, or processed foods.
People who want to avoid fatty meats, on the other hand, might find pork chops or pork loins to be better options.
Salt Curing Our Meat—Our Two Favorite Methods
FAQ
Does pork have salt naturally?
Is any meat naturally salty?
Is salt pork really salty?
Why is the smoked pork so salty?
Is Bacon saltier than pork?
Pork is naturally high in sodium to begin with. However, bacon is even saltier because of the way it’s processed. Bacon is a cured meat product, which means it’s been either brined or dry-packed in a salt solution. This preserves the meat by drawing out moisture and warding off dangerous bacteria.
Can you use too much salt to cure pork belly?
It’s also possible that you—or the manufacturer—used too much salt when preparing the cure. 1 to 2 teaspoons of curing salt should be sufficient for 5 pounds of pork belly. Kosher or table salt are usually added to the mixture as well, so don’t be tempted to go overboard.
Is pork a high-protein food?
Pork is a high-protein food and contains varying amounts of fat. A 3.5-ounce (100-gram) serving of cooked, ground pork provides the following nutrients (1): Like all meat, pork is mostly made up of protein. The protein content of lean, cooked pork is around 26% by fresh weight.
Is pork a saturated fat or unsaturated fat?
Like other types of red meat, pork is mainly composed of saturated fats and unsaturated fats — present in approximately equal amounts. For example, a 3.5-ounce (100-gram) serving of cooked, ground pork packs about 7.7 grams of saturated, 9.3 grams of monounsaturated, and 1.9 grams of polyunsaturated fat (1).