Article Overview: This article dives into what bacon is, where it comes from, and how its made. The article also talks about both the old-fashioned way of making bacon and the modern industrial way.
Bacon has always been a breakfast favorite and a great way to add flavor to many different foods. This versatile red meat will stay popular for a long time because it tastes rich and salty and is crispy and melts in your mouth.
Even for the bacon-lovers among us, you may not know what exactly bacon is and how it’s made. At S. By Clyde Weaver, we’re really interested in tasty cured meats and the old ways of making them, so we’re going to take some time to talk about what makes bacon that tasty meat we all know and love, as well as what the different labels on bacon mean.
We’ll see that not all bacon has the same high quality and great taste that your ancestors used to enjoy, but some companies like S Clyde Weaver are still committed to producing amazing bacon the traditional way.
Bacon has been popular for centuries, especially in the West. Pig breeding used to happen at certain times of the year. For example, piglets were born in the spring and grew fat as they got older until they were ready to be killed at the end of the year. Because pork could be cured to make ham, bacon, and other foods, it was a good and tasty way for families to get through the winter. In spite of modern refrigeration methods, people today still enjoy cured pork, including bacon.
Real bacon is made from pork, but there are some specialty products like turkey bacon that try to look like regular pork bacon. Bacon isn’t limited to a certain cut of meat like some other types of pork you might buy at the butcher or grocery store. The belly, back, or sides of a pig are all good places for bacon—basically anywhere with a lot of fat. In the UK, back bacon is the most common type. In the US, “streaky” bacon, also called side bacon, is more common. It is cut from pork belly.
People could buy pork belly, loin, or sides straight from the pig to cook, or they could buy bacon that hasn’t been cured yet so that people can cure it their own way. You have to cure the meat in a certain way before it can be made into bacon. We’ll go over that process in more detail in a moment.
Bacon bones—also called bacon rashers—are a curious thing. If you’ve ever cooked up a package of bacon, you may have noticed some strips contain an oblong bone. This contrasts with the typical boneless American-style bacon many of us are used to. So where do these bones come from, and why do some bacon products contain them while others don’t? As a bacon enthusiast, I decided to dig into this pork peculiarity and get the full story on bacon bones.
A Quick Bacon Primer
First let’s cover some bacon basics. Bacon refers to cured and smoked pork belly. The pork belly comes from the underside of a pig spanning from the shoulder to the hind legs. This area contains a lot of fat, which gives bacon its distinctive marbling and flavor. American-style bacon goes through a brine-curing process before getting smoked and sliced into the familiar thin, boneless strips we know and love.
Bacon bones develop during an alternate curing process using dry rubbing rather than brining. This dry-cured bacon, sometimes called Irish or British-style bacon, often retains a portion of the backbone. While brined bacon aims to impart tenderness and moisture, dry-cured bacon concentrates on deep, robust flavor. The presence of bones makes this style of bacon resemble pork chops.
Three Common Cuts of Bone-In Bacon
Traditional dry-cured bacon can come from a few specific cuts along the pork belly that happen to contain sections of bone:
Pork Side Bacon
This cut comes from the lower belly near the side of the pig It contains a single rib bone from the hog’s ribcage Pork side bacon tends to be leaner and longer than other types,
Pork Collar Bacon
Taken from the pig’s shoulder area, pork collar contains two rib bones near the fatty upper belly. It has very marbled fat streaks throughout.
Pork Back Bacon
This cut comes from the loin area toward the back and may contain a portion of the spine. It is oval-shaped and very lean. Back bacon is also known as Canadian bacon, though Canadian bacon sold in America is typically boneless.
Comparing Bone-In and Boneless Bacon
While availability varies regionally, you can still find bone-in bacon today if you seek it out. So how does it differ from the standard boneless bacon? Here’s a helpful comparison:
| Boneless Bacon | Bone-In Bacon |
|---|---|
| Brine-cured | Dry-cured |
| Thin, uniform strips | Variable thicknesses and shapes |
| Milder flavor | Robust, deep flavor |
| Moist texture | Drier texture |
| Fragile strips | Holds its shape better |
| Common | Specialty product |
| Machine sliced | Hand sliced or chopped |
The presence of bones makes dry-cured bacon meatier and more substantial when cooked. It can add great texture and flavor to recipes like soups, beans, and cabbage. However, the bones must be removed before eating.
The Benefits of Buying Bone-In Bacon
While most mass-produced bacon today is boneless, seeking out bone-in bacon from artisanal producers has advantages:
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Heritage flavors – Bone-in bacon imparts richer, old-world flavors through traditional dry curing. This process was the original method before commercial brining.
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Artisanal quality – Small producers practicing traditional methods often deliver higher quality meat. The bones indicate handcrafted butchering skills.
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Unique texture – Bones add great texture contrast to dishes. They also help the bacon hold its shape better when cooking.
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Nostalgia – People fondly remember bone-in bacon from earlier eras. It evokes nostalgia of previous generations who cooked with it.
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Versatility – The heartier texture works great in recipes beyond breakfast, like soups, braises, beans, and greens.
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Conversation piece – Bones make the bacon into a fun talking point during meals. It becomes an interactive experience removing the bones while eating.
Where to Find Bone-In Bacon
Since most mass-market bacon producers remove the bones during processing, bone-in bacon can require some searching. Here are a few options to find it:
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Specialty online retailers – Check sites that focus on artisanal meat for mail-order bone-in bacon options.
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Butcher shops – Visit local butchers to ask if they carry or can source bone-in bacon cuts. Farmer’s markets are another option.
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Farm shares – Bacon bones may come included in pork shares from pasture-raised hog farms.
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International markets – Imported Irish or English bacon often contains bones. Check markets specializing in British foods.
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Make it yourself – You can buy pork belly with the bones intact and cure it yourself using dry-rub methods.
Cooking and Eating Bone-In Bacon
Cooking and eating bone-in bacon takes a little extra care. Keep these tips in mind:
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Remove the bacon bones before cooking to prevent burning. Simmer them in soups or beans to impart flavor.
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Cook the bacon over medium-low heat to render the fat slowly without scorching the meat.
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Chop or cut the bacon into pieces to make the bones easier to remove before eating.
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Take care when biting into bone-in bacon, even when chopped, to avoid accidentally encountering bones.
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Save excess rendered bacon fat for cooking other dishes. The rich flavor works great in veggies, eggs, and more.
Satisfy Your Curiosity With Traditional Bacon Bones
For bacon aficionados, seeking out bone-in bacon provides a tasty glimpse into the product’s origins. While less convenient than boneless bacon, the bones deliver a pleasant interactive experience at the table. They also unlock new depths of flavor through time-honored dry curing techniques. With its link to previous generations of cooking, bone-in bacon imparts not just robust taste, but a sense of connection to food traditions past. So embrace your inner bacon pioneer and try this hearty heritage food for yourself.
The Traditional Bacon-Making Process
What is the traditional way to cure bacon? It starts with a fresh cut of pork and ends with a tasty, long-lasting meat. Raw bacon is rubbed with salt and other spices, which gives it flavor and cures the meat over a week or two. In some cases, sugar is added to the dry rub for some sweetness. This method is known as dry curing since you don’t add any liquid during the curing process.
Most of the time, bacon that has been cured is rinsed off, dried, and then put in a smoker to keep it fresh and add flavor. Typically, the smoking process happens at a low heat, enough to flavor the bacon without cooking it. Whether you use applewood, hickory, cherry, or any other type of smoke wood chips in the smoker, they can give the food a certain flavor. Sometimes, dry-cured bacon is hung out in the cold for weeks or even months to dry out without being smoked.
Dry-cured bacon tends to have a more robust flavor than wet-cured bacon, which we’ll discuss next. Dry curing is the time-honored method for curing bacon, so traditional types of bacon are generally dry-cured. This process is more time-consuming, though, so it has become increasingly rare in the U. S. today. You can still get traditional dry-cured bacon, however, from artisanal companies like S. Clyde Weaver.
Hardwood Smoked Bacon
Remember, just because bacon tastes smoky, that doesn’t necessarily mean it was smoked. Most of the time, liquid smoke is added to commercial bacon and heated in an oven to make it taste like smoked bacon without actually smoking it.
If, on the other hand, bacon says “hardwood smoked,” it means it was really smoked over burning hardwood chips in the traditional way. Labels may sometimes say what kind of wood was used, since wood chips of different types can slightly change the taste. Another label you might see is “naturally smoked,” which means the same thing as hardwood smoked. If you’re looking for bonafide bacon, choose hardwood smoked varieties.
A Butcher Takes Apart a Whole Pig – Better Bacon Book
Where did the Bacon bone come from?
The origins of the bacon bone date back to traditional butchery practices, where every part of the animal was utilized for consumption. The bacon bone, also known as the pork backbone or the pork spine, is a flavorful and nutrient-rich cut that has been a staple in culinary traditions around the world.
What are bacon bones used for?
These bones are cured and smoked to create bacon, and they are often used to flavor soups, stews, and other dishes. They can be added to a pot of beans or lentils for added flavor, or simmered in a broth to create a rich, smoky base for soups. Bacon bones are not meant to be consumed; rather, they are used to infuse flavor and aroma into the dish.
How do you cook bacon bone?
When it comes to cooking with bacon bone, there are various techniques to enhance its flavor and texture. Slow cooking the bone allows the meat and marrow to become tender and flavorful, while also creating a rich broth that can be used as a base for soups and stews.
How do I choose the best bacon bone?
Sourcing quality bacon bone is essential for creating culinary delights. When selecting bacon bone, look for cuts that are fresh, with rich color and minimal signs of discoloration or damage. Local butchers and specialty meat markets are good places to find high-quality bacon bone that is free from additives and preservatives.
What is bacon & how is it made?
Before diving into the origins of bacon, let’s define what bacon actually is. Bacon is a type of salt-cured pork that can be made from various cuts of the pig, most commonly from the belly. It’s typically sliced thin, then either pan-fried, baked, or grilled until it achieves that irresistible crispy texture.
Is Bacon bone healthy?
When consumed in moderation, bacon bone can be a part of a balanced diet and can contribute to the overall health and well-being of individuals. However, it’s important to consider the high sodium and fat content of bacon bone, making it important to enjoy in moderation and as part of a balanced diet.