Proteins

Cured Bacon

Salt-cured pork belly sliced thin and fried crisp for smoke and fat.

Cured bacon is pork belly preserved with salt and often sugar and nitrites, then frequently smoked. It is fried until crisp for breakfast, crumbled over salads, or rendered to flavor countless dishes. The cure both preserves the meat and concentrates its savory, salty depth.

Cured bacon is salt-cured pork belly, traditionally smoked over hardwoods like hickory or applewood, then sliced thin and fried until crisp. The curing process—using salt, sodium nitrite or nitrate, and often sugar—transforms raw pork belly into the pink, pliable, intensely savory product that has become a cornerstone of American cooking. Nitrites are essential: they inhibit bacterial growth, develop the characteristic pink color, and create the subtle tangy undertone that distinguishes bacon from simple salted pork. The fat content, typically 50–60% by weight, is what makes bacon so valuable in the kitchen—it renders into a flavorful cooking fat that seasons pans and amplifies whatever it touches. Whether sliced thin for breakfast or cut into lardons for garnish, bacon functions as both a finished component (those crispy bits on a salad) and an invisible seasoning agent (the fat you cook your eggs in).

Measured in: g
Storage: Fridge

Types & varieties

American-style (streaky bacon)

Thin-sliced from pork belly, most common in the US; heavy marbling of fat with meat striations throughout

Thick-cut bacon

Slices 1/4 inch or more; less surface area means less crispness and more chewy, meaty texture

Slab bacon

Unsliced pork belly sold by the piece; you cut what you need; often applewood or hickory smoked

Peppered bacon

Coated with cracked black pepper before or after smoking for added spice and texture

Canadian bacon

Actually from pork loin, not belly; leaner, sold in rounds or ovals; much less fat, different texture entirely

Pancetta

Italian cured pork belly; salt-cured with pepper and herbs, not smoked; used cooked or raw in salads and pasta

British kitchen slab bacon

Thick dry-cured slab; less processed than American bacon; cut into lardons for cooking

Turkey bacon

Made from turkey thigh meat; lower fat (30–35%); crumbles differently than pork, crisps more brittle

Uncured bacon

Uses celery powder or sea salt instead of synthetic nitrates; still technically cured, just labeled differently; no meaningful flavor difference from conventional bacon

Rendering Bacon Fat

The magic of bacon in cooking lies largely in its fat. When heated, the rendered fat melts and separates from the meat, leaving behind crisp tissue. This fat is liquid gold: it carries smoke flavor, salt, and pork essence into whatever you cook in it. Save it in a jar in the refrigerator for up to a month. Use it to fry eggs (the classic), sauté greens, roast potatoes, or season cast iron. The fond left in the pan after rendering—the caramelized meat bits—is equally valuable for deglazing into pan sauces.

Refrigerate bacon fat in a sealed jar; it solidifies and keeps indefinitely
Use 1–2 tablespoons per egg for scrambling; enough to coat the pan without swimming
Add aromatics like shallots or garlic to the fat after bacon is removed for a flavor base
The fond from bacon is essential for pan sauces—deglaze with wine, stock, or vinegar

Cooking Methods Compared

Pan-frying gives you control and produces rendered fat for subsequent cooking. Start in a cold pan over medium heat for gradual fat rendering and even crispness—this also allows you to collect maximum fat. Oven baking on a wire rack set over a sheet pan at 400°F (204°C) for 15–20 minutes produces the most even results with minimal hands-on time and less splatter. Microwaving works in a pinch but produces rubbery results and doesn't render fat effectively. Whatever method, never crowd the slices—overlapping causes steam, which prevents crisping.

Cold-start pan method: place bacon in dry pan, turn heat to medium, cook 8–10 minutes per side
Oven method: arrange on rack over sheet pan, bake 15–20 minutes at 400°F until desired crispness
Pour off fat during cooking to prevent steaming and ensure proper browning
Rest on paper towels or a clean rack after cooking to drain excess fat

Common uses

Breakfast side: pan-fried or baked until crisp alongside eggs and toastSandwich component: the backbone of BLTs, club sandwiches, and burger toppingsSalad garnish: crumbled over wedge, Caesar, or Cobb salads for salty crunchFlavor base: rendered fat used to cook eggs, greens, potatoes, beans, or grainsWrapping: around scallops, shrimp, chicken breast, dates, or figs before roastingPasta: carbonara, spaghetti alla boscaiola, mac and cheese, or amatricianaSoup and stew: drop strips into simmering pots for depth, or garnish bowls with crisped bitsPotato toppings: baked potatoes, hash browns, French fries with bacon bits and bacon fatCompound butters: chop fine and fold into butter with herbs for steaks and vegetablesStuffing and dressing: bread-based or rice-based stuffings for poultry and porkDeviled eggs: mixed into filling or used as garnishVegetables: Brussels sprouts, green beans, corn, asparagus roasted or sautéed with bacon

Tips & pitfalls

Start bacon in a cold pan over medium heat for gradual fat rendering and crispier results with less shrinkage
Use a wire rack on a baking sheet when oven-cooking: elevates bacon for even heat circulation and renders fat away
Bake at 400°F (204°C) for 15–20 minutes: hands-off, evenly crisp, minimal splatter
Save rendered bacon fat in a jar: refrigerate up to 1 month; use for frying eggs, sautéing vegetables, seasoning cast iron
Add a splash of water to the pan when starting: renders fat while steaming meat slightly for even cooking
Score the fatty edge of slab bacon before cooking to prevent curling
Slice partially frozen belly or slab for cleaner, more precise cuts
Common mistake: Overcrowding the pan causes steaming instead of crisping—always keep slices in a single layer
Common mistake: Cooking too high too fast burns the exterior while the interior remains chewy and underdone
Common mistake: Not patting bacon dry after cooking prevents maximum crispness—blot excess fat before serving
Common mistake: Discarding bacon fat when it's the most versatile cooking fat in your kitchen

Nutrition

393kcal

Energy

1644 kJ · per 100 g

Where the calories come from

Protein 14%Carbs 0%Fat 86%

Protein

13.7g

27% DV

Carbs

0% DV

Fat

37.1g

48% DV

Fiber

0% DV

Sugars

0.4g

of which

Sodium

751mg

33% DV

Notable micronutrients

Selenium37% DV

Niacin (B3)25% DV

Thiamin (B1)23% DV

Vitamin B1221% DV

Vitamin B616% DV

Phosphorus13% DV

Source · USDA FoodData Central · approx. Pork, cured, bacon, unprepared

View on FDC →

In the shops

Matched grocery products

Pork Fatback
190 g · Mercadona
€1.48
Pork Bacon Strips
CASA TARRADELLAS · kg · Bonpreu
€1.99
Smoked Cooked Bacon
BONPREU · kg · Bonpreu
€1.85
Bacon Strips
Hacendado · 260 g · Mercadona
€2.20
Oscar Mayer Bacon Slices
Oscar Mayer · 150 g · Mercadona
€2.35
Smoked Cooked Bacon Bonpreu
BONPREU · kg · Bonpreu
€2.89

Good to know

Definition: Salt-cured pork belly, typically smoked, sliced thin and fried until crisp
Primary cut: Fresh pork belly—the fatty underside of the pig with layered fat and meat striations
Typical thickness: 1/16 to 1/8 inch for standard sliced; thick-cut is 1/4 inch or more
Curing agents: Salt, sodium nitrite/nitrate, and sugar; uncured varieties use celery powder or sea salt as alternatives to synthetic nitrates
Fat content: Approximately 50–60% fat by weight for standard sliced bacon
Sodium: 400–600mg per slice (2–3 slices typical serving)
Storage (unopened): Refrigerated 2–4 weeks before sell-by date; frozen up to 1 month
Storage (opened): Refrigerated 7–10 days; pat dry and wrap tightly after opening

Substitutes

Pancetta — Italian cured belly; not smoked, so flavor is cleaner pork with pepper; use raw in salads or cook the same way
Canadian bacon — Pork loin cut; much leaner and less fatty; better for wrapping than frying; does not render the same fat
Prosciutto — Dry-cured ham; much thinner and leaner; can crisp in a pan but does not provide rendered fat for cooking
Turkey bacon — Lower fat alternative; crisps differently (more brittle); acceptable for dietary restrictions but not a true flavor equivalent
Guanciale — Italian cured pork jowl (cheek); fattier than pancetta; essential for authentic carbonara; can substitute pancetta or bacon

Pairs with

EggsCheddar, gruyère, swissBlue cheese, gorgonzolaMaple syrup, brown sugarTomatoes Brussels sprouts Potatoes ShellfishOther porkCabbage, kale, chardCorn BeansApples, pearsThyme, rosemary

Also called

Streaky Bacon · Smoked Bacon