Bacon, meat cut from the side/belly of the pig, has developed a serious cult following and has found its way into just about every dish imaginable, including ice cream, chocolate, and cupcakes.
If you want to up your bacon game, some sources say you will end up with better bacon if you add water to the skillet when cooking it on the stovetop (yes really). For large amounts of bacon, you can prepare bacon in the oven too.
If you somehow manage to have leftover bacon, you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
Last but not least, have you ever wondered, is turkey bacon healthier than pork bacon? Well, turkey bacon is often made from mechanically separated turkey and a bunch of additives to make it taste like bacon, while real, high quality bacon will have a much shorter ingredient list. Moreover, turkey bacon can have just as much sodium as pork bacon, and you don't always save many calories either.1 We'll be sticking to the real deal ourselves.
It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.2
Nutrition DNA
The nutrition DNA of one bacon. For example, you can see that 100g bacon covers 1330% of your daily need of Trans Fat and 84% of the recommended Saturated Fat intake. Hover over the bars to see which nutrient is covered.
