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Bacon Varieties
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Turkey Bacon
Made from a mixture of light and dark turkey meat, seasoned and cured to resemble pork bacon.
Venison Bacon
Made from venison meat, often mixed with pork for curing and smoking; provides a gamey and rich taste.
Black Forest Bacon (Schwarzwälder Schinken)
German bacon, cured with garlic, juniper berries, and other spices, and cold-smoked over fir or pine.
Kosher Bacon
Bacon made from beef, lamb, or poultry that's cured and smoked; complies with kosher dietary laws.
Irish Bacon
Similar to Canadian bacon, wet-cured and sometimes smoked, from the back meat of the pig.
Guanciale
Italian bacon made from pork cheek or jowls, cured with salt, pepper, and sometimes garlic, and often aged, but not smoked.
Tamworth Bacon
Cured bacon from the Tamworth pig breed, noted for a rich red meat, dry-cured and smoked traditionally over oak.
Canadian Bacon
Brined in a saltwater solution and sometimes smoked, made from lean pork loin.
American Bacon
Cured with a mix of salt, sugar, and spices, and smoked over hardwood, typically hickory or applewood.
Pancetta
Italian cured meat from pork belly, cured with salt and spices but generally not smoked.
Peekskill Bacon
Artisanal American bacon, dry-cured with a rub of salt, sugar, and spices then aged longer and smoked over applewood.
Duck Bacon
Crafted from duck breast, cured, and smoked to elicit a rich, duck flavor with a hint of sweetness.
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