Bacon is a beloved breakfast staple and cooking ingredient around the world. While most bacon is sold presliced and rindless, you may have come across recipes calling for bacon with the rind on. So what exactly is bacon rind? Read on for a deep dive into all things bacon rind.
What is Bacon Rind?
Bacon rind refers to the skin and outer layer of fat on a slab of pork belly or bacon. It forms during the curing and smoking process as the bacon ages. The rind traps smoke compounds, forming a thick, hardened shell around the edges of the bacon.
Unlike the fatty bacon layers, the rind itself is quite tough and chewy. It has a more pronounced smoked ham flavor compared to the meaty bacon interior. The rind also contains very little actual meat.
What Does Bacon Rind Look Like?
Bacon rind is easy to identify visually. It appears as a thick outer border wrapping around the slab of pork belly. The rind is a few shades darker than the pinkish-red bacon inside. It ranges from mahogany to nearly black in color.
The rind’s texture resembles jerky—dry and hardened on the outside with visible cracking. It has an uneven, bumpy appearance compared to the smooth fat marbling within. The rind can measure anywhere from 1⁄4 inch to over 1 inch thick depending on the bacon.
Is the Rind Edible?
Yes, bacon rind is entirely edible! It may not be the prettiest part of the bacon, but it has a unique flavor profile all its own. The rind is smokier, saltier, and chewier compared to the tender meat and fat layers.
Many people enjoy eating the rind as a crunchy, porky snack—similar to chicharrones It can be eaten on its own, fried up for bacon bits, or chopped and added to dishes for flavoring
However, the thick rind can be difficult to bite through. You’ll often want to remove it when cooking with bacon that has the rind on.
Why Do Some Recipes Call for Rind-On Bacon?
While most grocery store bacon has the rind removed, you may find some recipes specifying rind-on bacon. Here are the main reasons for leaving the rind intact:
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Flavor – The rind adds a boost of smoky, salty, pork flavor as it cooks. This can enhance soups, beans, stocks and more.
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Protection – The rind protects the interior fat and meat from overcooking. This helps keep bacon slices intact instead of shriveling up.
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Presentation – On a whole pork belly or roast, the rind provides an attractive outer layer for serving.
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Snacking – Some people enjoy eating the rind as a snack once cooked.
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Authenticity – Rind-on bacon provides a more authentic, old-fashioned bacon experience compared to the uniform strips sold today.
Overall, the hearty rind makes for better flavor and presentation when cooking pork belly or roast. But it may need removal for easier eating or if using bacon strips for seasoning.
How to Cook Bacon with Rind On
Cooking rind-on bacon takes a little finesse. The rind needs higher heat and longer cooking times to break down compared to the interior pork layers. Here are some tips:
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Slab Bacon – Slow roast a pork belly at ~325 F until the meat is tender and rind is crispy.
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Bacon Strips – Pan fry over medium-high heat, turning often, until the rind browns and crisps.
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Soups/Beans – Add bacon with rind on at the start of cooking. Simmer until rind is tender.
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Boiling – Parboil the rind for about 5 minutes before pan frying to help soften it.
Always cook rind-on bacon a few minutes longer than usual to ensure the rind fully crisps and renders. Be patient, and the rind will transform into delicious edible pork cracklings.
Should You Remove the Rind Before Cooking?
For most applications, it’s best to remove the rind prior to cooking. Reasons to lose the rind include:
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The rind may never fully soften, leaving unpleasantly tough spots.
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It can burn or overcook faster than the rest of the bacon.
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The flavor may be overpowering in some dishes.
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Appearance will be uneven with the rind on one side.
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The hardened rind can be difficult and unappetizing to chew in bacon slices.
Exceptions are when you want the rind specifically for flavor, texture, or presentation. Otherwise, trim it off with a sharp knife before cooking.
How to Remove Bacon Rind
Removing the rind from bacon is simple:
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Place the bacon slab skin-side up on a cutting board. If using bacon strips, lay flat with rind facing up.
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Using a sharp chef’s knife, slice the bacon widthwise along the top edge, separating the rind from the meat.
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Trim off any remaining rind or discolored bits around the sides.
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Discard the rind. Cook the bacon as desired.
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Alternatively, leave the rind attached at one end if cooking a pork belly roast. Then the rind can be sliced off after cooking.
The rind should slice off cleanly in a single strip with minimal meat attached. Now your bacon is ready for cooking!
Can You Eat Raw Bacon Rind?
It’s not recommended to eat raw bacon rind. The rind doesn’t fully cure like the interior meat, making raw consumption risky:
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Bacteria – Raw pork carries bacteria like salmonella and E. coli. These are killed during cooking.
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Parasites – Raw pork may contain parasites, especially in the rind. Thorough cooking destroys any parasites present.
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Consistency – Raw rind is extremely tough and leathery. It needs to be cooked to become palatable.
For food safety, always cook pork and bacon thoroughly before eating. Next time you buy artisanal dry-cured bacon with the rind on, trim it off before frying up the bacon for breakfast.
Uses for Leftover Bacon Rind
Don’t throw away leftover bacon rinds after removing them! The rind imparts great smoky pork flavor perfect for enriching various dishes:
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Simmer rinds in soups, beans or stocks.
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Toss them into veggie dishes, grains or potatoes while cooking.
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Render then fry for pork crackling snacks.
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Blend into ground meat for burgers or sausage.
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Bake into cornbread, biscuits or doughs.
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Pickle and candy the rinds for garnish.
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Freeze rinds to use over several weeks.
Bacon rind also provides natural collagen for making gelatin. Simmer rinds for hours to extract and use for DIY gelatin recipes. Get creative with this bonus bacon flavor!
Buying Bacon with Rind On
It can be tricky finding rind-on bacon at standard grocery stores. Here are some tips for seeking it out:
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Check specialty or butcher shops for slab bacon, pork belly, or thick-cut artisanal bacon with rind on.
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Asian markets may carry fresh or cured pork belly options.
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Order online from bacon specialty shops or meat delivery services.
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Buy from local farms and bacon producers at farmers markets.
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Import European-style bacon from UK or Italian websites.
Artisanal bacon producers are more likely to leave the rind on for fuller old-fashioned flavor. Seek out these specialty sources when that perfect recipe calls for rind-on bacon!
Key Takeaways
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Bacon rind is the toughened outer skin that forms around the edges of cured pork belly and bacon. It has a deep smoky flavor.
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The rind is edible but quite chewy. It needs extended cooking times to become palatable and crispy.
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Rind-on bacon can provide flavor and texture benefits for certain dishes. But for eating as strips, it usually needs the rind removed first.
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Save those bacon rinds after trimming them off! They add tons of smoky porkiness to soups, beans, vegetables and more.
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Look to butcher shops, specialty markets and artisanal producers when you need to find bacon with the rind intact.
Now that you know all about the smoky satisfaction of bacon rind, you can take your bacon game to the next level. Keep an eye out for rind-on recipes to try the real old-fashioned flavor.
