What part of a pig does bacon come from?!
my cuzn wants to knowWww@FoodAQ@Com
Answers:
The sides!. Stripped off the ribs!.Www@FoodAQ@Com
Well I am a former chef and alot depends on the type of bacon, side bacon or sliced bacon is from the belly, and is a traded commodity, it is cured and smoked or artifical flavoured with a smoke and then sliced, the one you buy at the grocery store, Canadian/Back Bacon are from the loin are cured, smoked/formed into a round shape for the famous McD Egg McMuffin, English and Irish bacon is from the loin cured but not smoked, and here in Canada and along the New England coast of the U!.S you have Peameal Bacon, like English and Irish it is a salty liquid cure, and then rolled in cormeal, it is slice and cooked or roasted and served like a roast at brunchs!.
Specialty ones are mostly the belly again, but the various cures, the smoke flavour from the woods and whether they are air dried or sold fresh, I like one I get a double cured smoked pepper bacon with rosemary, double or triple smoked, first over hickory, then cherry and last juniper wood, dried, almost like spanish jamon or prosciutto in texture but heady in flavour, not a breakfast bacon but a flavouring for stews, beans, sauces or in a soup!.Www@FoodAQ@Com
Specialty ones are mostly the belly again, but the various cures, the smoke flavour from the woods and whether they are air dried or sold fresh, I like one I get a double cured smoked pepper bacon with rosemary, double or triple smoked, first over hickory, then cherry and last juniper wood, dried, almost like spanish jamon or prosciutto in texture but heady in flavour, not a breakfast bacon but a flavouring for stews, beans, sauces or in a soup!.Www@FoodAQ@Com
I read the first two answers!.!.!. not for the correct answer: Bacon is cut from the smoked under belly of the pig!Www@FoodAQ@Com
the inside part !Www@FoodAQ@Com