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13 Ways People Eat Bacon Around the World Gallery

13 Ways People Eat Bacon Around the World Gallery


Americans aren’t the only ones with an insatiable craving for cured pork

13 Ways People Eat Bacon Around the World

America has been bacon-crazy for quite some time now. We’ve got not just bacon itself in countless forms, but a host of wild bacon-based concoctions: bacon chocolate; bacon, egg, and French toast martinis; sweet potato pie with candied bacon; bacon-jalapeño stuffed mushrooms; bacon cotton candy; and even bacon caramel apple pie. It’s not a new craze, but it is still a growing one.

The word bacon has its origins in Old High German — it referred to the “back” of the pig, where some bacon meat comes from, especially in certain countries outside the United States (we like ours from the fattier belly of the animal).

Domesticated pigs were introduced to the Americas by Christopher Columbus (he brought eight with him on his first big trip), and then again by Hernando de Soto — who brought mainland America’s first 13 pigs to Tampa Bay, Florida — but bacon really hit it big in 1924 when Oscar Mayer introduced pre-packaged portions of pre-sliced bacon to consumers. Since then, it’s been America’s favorite breakfast food.

But bacon and similar meats are a big deal all over the world. In Germany, bacon (or speck) is sold in chunks and browned in a pan. The meat is first cured with salt, then cold-smoked with beechwood before being air-dried. The Germans choose beech to create a specific flavor — you won't find maple- or hickory-smoked bacon here. Koreans flame-grill their pork belly, or samgyeopsal-gui, much like barbecue. Since it is not cured or smoked, the natural flavor of the meat is revealed after cooking.

Want to get your pork belly fix while traveling? Here’s what to look for.

Australia

Middle bacon is the most popular style of bacon in Australia. It includes the streaky, fatty selection of the belly along with a piece of the pig’s loin at one end. Sold in rashers, or thick hunks, it can be grilled or broiled and served alongside eggs.

Canada

China

France

Germany

Hungary

Italy

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In Italy, bacon is more of an ingredient than a main course. Called pancetta, the Italian version of bacon is cured but not smoked, is generally cubed and sautéed to add flavors to classic dishes like spaghetti carbonara, or rendered down to flavor pizzas. There is also guanciale, a dry-cured pig jowl, and lardo, a white, delicate fat from the pig rump section that is cured for months with salt, spices, and herbs. It is served raw, sliced paper-thin to eat on toasted bread.

Japan

ID 97887604 © Peerawas Noppachaianant | Dreamstime.com

Korea

istockphoto.com

Russia

Singapore

United Kingdom and Ireland


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