Bacon is a beloved breakfast staple that has been enjoyed for centuries. From crispy and salty to sweet and smoky, there are countless varieties of bacon to choose from.
One type that has been gaining popularity in recent years is market style bacon. But what exactly is it?.
In this article, we’ll explore the characteristics, flavor profile, and origins of this delicious cut of meat. So sit back, relax, and get ready to learn all about market style bacon.
Market style bacon has become increasingly popular in recent years But what exactly is it? This comprehensive guide will explain everything you need to know about this tasty type of bacon.
What is Market Style Bacon?
Market style bacon is a premium cut of bacon that comes from the pork belly. It has a higher ratio of meat to fat compared to regular bacon. This results in bacon slices that are thicker and more uniform in shape. Market style bacon also undergoes a natural hardwood smoking process that gives it a rich, smoky flavor.
Some key characteristics of market style bacon
- Made from high-quality pork belly
- Has a higher meat-to-fat ratio
- Cut into thick, uniform slices
- Hardwood smoked to add robust, smoky flavor
- Sold at specialty butcher shops and meat markets
Market style bacon is sometimes called “butcher’s bacon” since it was traditionally sold at butcher shops. It has a heartier texture and deeper flavor that sets it apart from regular grocery store bacon
Flavor Profile
The flavor profile of market style bacon is more intense than regular bacon. The higher meat content provides a richer, porky taste. And the natural smoking process infuses the meat with a pronounced smokiness.
When cooked slowly over low heat, the fat renders beautifully to create a crisp exterior. The interior remains tender and juicy. Overall, expect a very savory, robust bacon flavor with market style cuts.
How is it Made?
Market style bacon begins with high-quality fresh pork bellies. The pork bellies are first cured in a wet brine solution. This brine contains ingredients like water, salt, sugar, sodium phosphate, sodium erythorbate, and sodium nitrite.
Curing pulls moisture out of the meat, which concentrates the pork flavor. The salt also penetrates the meat to enhance the taste. Curing helps preserve the bacon as well.
After curing comes the smoking process. Market style bacon is traditionally cold smoked using natural hardwoods like hickory, apple, maple, or cherry wood. This imparts a smoky essence to the meat.
The final step is slicing the smoked pork belly into uniform, thick-cut slices. It is then packaged for sale at specialty meat shops and markets.
Origins
The origins of market style bacon can be traced back centuries to when pigs were slaughtered and butchered whole. Butchers would hand-select the best pork bellies to produce thicker, meatier bacon. These premium bacons were sold at meat markets.
Over time, large pork processors began mass-producing thinner, regular sliced bacon. But some traditional butcher shops continued making their signature market style bacon for discerning customers.
Today, you can still find market style bacon at butcher shops, meat markets, and some grocery stores. It remains popular with bacon aficionados who appreciate a heartier, smokier bacon.
Buying Market Style Bacon
When buying market style bacon, look for the following:
- Uniform, thick-cut slices
- Good marbling of fat
- Deep red or pink color
- Packaged in butcher paper (not sealed plastic)
Avoid bacon with grayish tones or dry, shriveled slices. For best flavor, cook market bacon within 4-7 days of purchasing.
Some top brands for market style bacon include Nueske’s, Gramercy Farms, and Fairway Market. Prices range from $6-$12 per pound.
Cooking Market Style Bacon
The best way to cook market bacon is slowly over low heat. This allows the fat to render while the meat crisps up. Here are a few cooking methods:
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Skillet: Cook over medium-low, flipping occasionally, until desired crispness. Pour off excess grease as it accumulates.
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Oven: Place slices on a foil-lined baking sheet. Bake at 400°F for 15-20 minutes, flipping halfway through.
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Grill: Place over indirect heat and grill for 8-12 minutes with lid closed, flipping occasionally.
Because it’s thicker than regular bacon, market style bacon takes a little longer to cook. Watch carefully to avoid burning.
Popular Uses for Market Style Bacon
The pronounced flavor and hearty texture of market style bacon make it perfect for:
- Breakfast sandwiches
- BLTs
- Soups – add crumbled bacon as garnish
- Brussels sprouts – roast tossed with chopped bacon
- Baked potatoes – top with crispy crumbled bacon
- Bacon burgers – add crumbled bacon to burger patties
- Pasta carbonara
- Salads – top with chopped bacon
Market style bacon also shines when used to wrap foods like scallops, shrimp, chicken, and other meats. The thickness allows it to hold its shape beautifully.
Recipes with Market Style Bacon
Here are just a few delicious recipes that showcase market style bacon:
Bacon-Wrapped Pork Tenderloin
- Wrap pork tenderloin with thin strips of market bacon
- Roast at 425°F for 25-30 minutes until pork reaches 145°F
- The bacon becomes perfectly crispy and infuses the pork with flavor
Bacon and Blue Cheese Stuffed Mushrooms
- Saute mushrooms stems with onion and garlic
- Mix with blue cheese, bread crumbs, and chopped market bacon
- Stuff mushroom caps with mixture and bake 20 minutes
- Garnish with crispy crumbled bacon
Chopped Bacon Power Salad
- Dice market bacon and cook until crispy
- Toss with chopped romaine, tomatoes, avocado, blue cheese, and dressing
- Top with more crumbled bacon
Baked Potato Soup with Bacon
- Saute onion, garlic, celery, potato in bacon fat
- Add broth and milk, bring to a simmer
- Puree soup and stir in chopped market bacon just before serving
Is Market Style Bacon Worth It?
Market style bacon does come at a higher price tag than regular grocery store bacon. But fans of market bacon find it well worth the cost for its superior flavor and texture.
The premium pork bellies, artisanal curing methods, and natural smoking process result in a top-notch bacon eating experience. If you’re a true bacon lover, splurging on market style bacon is a tasty treat.
So for a special weekend breakfast or to elevate your favorite recipes, give market style bacon a try. You won’t be disappointed with the deep, smoky pork flavor in every satisfying bite.
Flavor Profile Of Market Style Bacon
Market style bacon has a rich and savory flavor profile that is distinct from other types of bacon. Because it has more meat than American-style bacon, market-style bacon tastes meatier and has a less strong smoky flavor. Additionally, it has a denser texture that holds up well in dishes, which makes it a popular choice for recipes that call for bacon.
You can make market-style bacon taste better by cooking it slowly over low heat. This lets the fat render and the meat caramelize. This results in a crispy exterior and a tender, juicy interior that is bursting with flavor.
Market-style bacon goes well with many different foods and tastes, which makes it a useful kitchen ingredient. Its meaty taste goes well with both sweet and savory foods, and you can use it to make breakfast foods, burgers, and sandwiches more flavorful and complex.
What Is Market Style Bacon?
This is market style bacon, which comes from the pork belly and has more meat to fat than conventional streaky bacon. Sometimes it’s called “butcher’s cut” bacon because you can only find it in butcher shops and specialty meat markets.
Market style bacon is usually cut thicker than traditional bacon because it is more uniform in thickness. Streaky bacon has clear layers of fat and meat. This gives it a meatier texture and a more robust flavor.
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What is American bacon made of?
Made from pork belly, American-style bacon typically consists of fat and meat running parallel to each other, resulting in a streaky pattern. It’s also salt-cured and smoked, which creates a delightful umami flavor that complements sweet and savory dishes alike.
What is American bacon?
American bacon, also called streaky bacon, is sourced from the belly of the pig. Another key difference that sets Canadian bacon apart from its American counterpart is that it is often sold fully cooked and ready to eat straight out of the package.
What does Bacon taste like?
Though most may simply associate it with breakfast, bacon is a flavorful, fatty cut of meat and a popular key ingredient for many dinner and lunch dishes, from BLT sandwiches to pasta carbonara. Bacon lovers can use this versatile delicacy to add different flavors and textures to soups, salads, sandwiches, and more.
What is streaky bacon?
Other regions will refer to this fatty slice as streaky bacon or side bacon. Cut in strips, thick or thin-cut, this bacon is made from the belly of the pig, cured, and smoked. It’s obvious where the term streaky comes from: The slices of meat from this part of the animal are striped with fat and muscle, giving it that streaky look.
What does Canadian bacon taste like?
Canadian bacon is still typically brined and smoked, but the flavor is much less robust than that of streaky bacon. Canadian bacon tastes less salty, less smoky, and a tad sweet. The low fat content makes it perfect for cooking up chewy or tender, instead of crispy and brittle. I told you we’d get to more unsmoked bacon.
What is Canadian bacon?
Leaner than regular bacon, Canadian bacon is cured and smoked with a flavor closer to that of ham. It’s also the reigning champion of eggs Benedict. This type is also known as “English bacon.” It’s another type of back bacon similar to Canadian bacon, but with a layer of fat around the outer edge of the slices.