Bacon: A Type of Pork or a Unique Meat Cut?

Bacon and pork are often mentioned interchangeably, but what's the precise difference between them? This article explores the nuances between bacon and pork, discussing when and from where bacon is derived, and how similar bacon-like products can be made from other meats.

What is Pork?

Pork is the edible portion of meat that comes from a pig. When a pig is alive, it is a pig. Once slaughtered and prepared for consumption, it is referred to as pork. Unlike bacon, which is a specific cut of pork that has been cured, all bacon is pork, but not all pork is bacon.

Bacon: A Subset of Pork

Bacon, specifically, is a cut of pork that is usually taken from the belly or side of the pig. Before being smoked and cured, it is known as pork belly or side pork. Once it has undergone the curing process, it is then referred to as bacon. If the pork is salted instead of cured, it is called salt pork, a different product altogether.

Beyond Pork: Bacon-like Meats

The term 'bacon' is typically associated with pork, but it can also be used as an adjective to describe similar meat products made from other animals. For instance, beef bacon, turkey bacon, and veggie bacon exist, but they are not true bacon in the strictest sense. In these cases, the term 'bacon' is modified to reflect the actual meat source.

However, it is important to note that true bacon is made from the belly of a pig and is prepared through a curing process. Ham, pork ribs, pork loin, and pork chops are all delicious cuts of pork but are not considered bacon unless they meet the specific criteria and preparation method.

Preparation and Curing

The preparation of bacon involves curing, which is a process that preserves the meat, enhances its flavor, and gives it a distinctive texture. This process typically involves the use of salt, sugar, and various spices. The fat content and cut of the pork can vary, and while bacon is traditionally made from the belly, it can also be made from the back if a leaner meat is desired.

Other Bacon-like Meats

Beef bacon and lamb bacon are examples of bacon-style meats that are not made from pigs. These products achieve a similar taste and texture to bacon through different cuts and curing processes.

For instance, I have personally tried and enjoyed beef bacon and lamb bacon. These were produced in places where pork products were less common, such as Tel Aviv. In both cases, it was the cut and curing process that made them resemble bacon, rather than the meat source itself.

Conclusion

In summary, bacon is a specific cut of pork that has been cured and often smoked. While all bacon is pork, not all pork is bacon. True bacon must come from the belly or back of a pig and be prepared through a specific curing process. Bacon-style meats made from other animals are simply that—bacon-style—and do not meet the strict definition of bacon.