Pork- Bacon dish

Pork is the culinary name for meat from the domestic pig (Sus domesticus). The word, pork, is often meant to denote specifically the fresh meat of the pig, but it can be used as an all-inclusive term, to include cured, smoked, or processed meats (ham, bacon, prosciutto, etc.) It is one of the most-commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten in various forms, including cooked (as roast pork), cured or smoked (ham, including the Italian prosciutto) or a combination of these methods (gammon, bacon or Pancetta). It is also a common ingredient of sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is a taboo food item in Islam and Judaism, and its consumption is forbidden in these two religions.

 Bacon Cuts

Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing. Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon. Also called Irish bacon or Canadian Bacon. Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavor. Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying. Jowl bacon is cured and smoked cheeks of pork Bacon joints include the following: Collar bacon is taken from the back of a pig near the head. Hock, from the hog ankle joint between the ham and the foot. Gammon, from the hind leg, traditionally "Wiltshire cured". Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.It is fairly lean, but tougher than most pork cuts.