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Irish Bacon
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It usually includes a portion of the pork belly in the same cut. It is much leaner than side bacon, also called "streaky bacon", which made from only the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. "Canadian" bacon Canadian bacon (or Canadian-style bacon) is the term commonly used in the United States for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and sliced thick. The name was created when this product was first imported from Toronto to New York City. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types because of its lean cut. The term "Canadian bacon" is not used in Canada, where the product is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT, BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for #Bacon fat, barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic , meaning . Meat from other animals, such as beef, Lamb and mutton, lamb, chicken (food), chicken, goat meat, goat, or turkey meat, turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Kashrut, Jewish and Islamic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Loin
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Chops and steaks Pork loin may be cut into individual servings, as chops ( bone-in) or steaks (boneless) which are grilled, baked or fried. Joints or roasts A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers' string to prevent the roast from falling apart. Pork rind may be added to the fat side of the joint to give a desirable crackling which the loin otherwise lacks. Back bacon Loin can be cut with the side and cured to make back bacon, which is particularly popular in the United Kingdom and Canada. ''Lonzino'' ''Lonzino'' is a type of ''salume'' produced in Italy with cured pork loin. It is distinct from cured pork loin, which is known as ''lonza''. See also * Cuts of pork File:British Pork Cuts.svg, 4 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless, fatty Primal cut, cut of pork from the Abdomen, belly of a pig. Pork belly is particularly popular in American cuisine, American, British cuisine, British, Swedish cuisine, Swedish, Danish cuisine, Danish, Norwegian cuisine, Norwegian, Polish cuisine, Polish, Hispanic cuisine, Hispanic, Filipino cuisine, Filipino, Chinese cuisine, Chinese, Korean cuisine, Korean, Vietnamese cuisine, Vietnamese, and Thai cuisine, Thai cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make Red braised pork belly, red braised pork belly () and Dongpo pork () in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called Siu yuk, crispy pork belly () is also popular. The pork is cooked and grilled for a cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Side Bacon
Side or Sides may refer to: Geometry * Edge (geometry) of a polygon (two-dimensional shape) * Face (geometry) of a polyhedron (three-dimensional shape) Places * Side, Turkey, a city in Turkey * Side (Ainis), a town of Ainis, ancient Thessaly, Greece * Side (Caria), a town of ancient Caria, Anatolia * Side (Laconia), a town of ancient Laconia, Greece * Side (Pontus), a town of ancient Pontus, Anatolia * Side (Ukraine), a village in Ukraine * Side, Iran, a village in Iran * Side, Gloucestershire, or Syde, a village in England Music * Side (recording), the A-side or B-side of a record * The Side, a Scottish rock band * Sides (album), ''Sides'' (album), a 1979 album by Anthony Phillips * ''Sides'', a 2020 album by Emily King * Side (song), "Side" (song), a 2001 song by Travis * "Sides", a song by Flobots from the album ''The Circle in the Square'', 2012 * "Sides", a song by Allday from the album ''Speeding (album), Speeding'', 2017 Teams * Side (cue sports technique) * Side, a team, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Chop
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most commonly consumed meats in the world. In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption. Variations The center cut or pork loin chop includes a large T-shaped bone and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine and tend to contain much connective tissue. The sirloin chop is taken from the (rear) leg end and also contains much connective tissue. The shoulder end produces chops that are considerably fattier than the chops tak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of English cuisine, England, Scottish cuisine, Scotland, Welsh cuisine, Wales, and Northern Irish cuisine, Northern Ireland. British cuisine has its roots in the cooking traditions of the indigenous Celts, however it has been significantly influenced and shaped by subsequent waves of conquest, notably that of the Roman conquest of Britain, Romans, Anglo-Saxon settlement of Britain, Anglo-Saxons, Viking activity in the British Isles, Vikings, and the Norman Conquest, Normans; waves of migration, notably immigrants from British Indians, India, British Bangladeshis, Bangladesh, British Pakistanis, Pakistan, British Jamaicans, Jamaica and the wider British African-Caribbean people, Caribbean, British Chinese, China, Italians in the United Kingdom, Italy, South Africans in the United Kingdom, South Africa, and Eastern Europe, primarily Poles in the Unite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Cuisine
Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Great Britain, Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. Herbs and spices traditionally used in Irish cuisine include Bay leaf, bay leaves, black pepper, caraway seeds, chives, dill, horseradish, Mustard seed, mustard seeds, parsley, Allium ursinum, ramsons (wild garlic), rosemary, Salvia officinalis, sage and thyme. The development of Irish cuisine was altered greatly by the Tudor conquest of Ireland in the late 16th and early 17th centuries, which introduced a new agro-alimentary system of inten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Canadian Bacon
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label that was previously known as Def American * American University, in Washington, D.C. Sports teams S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peameal Bacon
Peameal bacon (, also known as cornmeal bacon []) is a Curing (food preservation), wet-cured, unsmoked bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies Company, William Davies, who moved to Canada from England in 1854, is credited with its development. The name "peameal bacon" derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War I, it has been rolled in ground yellow cornmeal. Peameal bacon sandwiches, consisting of cooked peameal bacon on a Kaiser roll and sometimes topped with mustard or other toppings, are often considered a signature dish of Toronto, particularly from Toronto's St. Lawrence Market. Description and name Peameal bacon is a type of unsmoked back bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
