Healthy Food Database
Bacon
Bacon is cured and smoked pork. The pork belly, rib eye, thigh or shoulder can be used to make bacon.
It is suggested that the expression, "bringing home the bacon", comes from European peasants who could only occasionally afford pork. When visitors came over, they would hang up their bacon to show off as a sign of prosperity.
Category: Meat
In Season:
all year
To Buy:
Best buy fresh from the deli counter. Look for bacon that is pink with white fat. Can be sliced, or, to keep for longer, bought in a chunk and sliced when required. Varieties include; Middle rashers, streaky and breakfast rashers. Packaged supermarket bacon has a higher moisture content and when cooked becomes wet and watery.
To Store:
If purchased whole, wrap the cut end in foil and store for up to 2 weeks unopened. Wrap sliced bacon in plastic and cover with oil.
Tips & Tricks:
Throw out any bacon that is slimy as it has bacteria on it.
One serve is equivalent to one rasher of bacon.
Cooking Tips:
From a health perspective, trim bacon fat then grill.
Nutrition per Per serve:
Monosaturated Fat , g:
1.8
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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