Streaky pork bacon (cured pork belly/back; smoked or unsmoked)
Description
Salt-cured pork, typically from belly (streaky bacon) or back/loin (back bacon); sold as slab or sliced (regular, thick-cut).
Cure styles: dry-cured (salt/sugar/spices rubbed on) or wet-cured (brine injected/tumbled). May be smoked (hickory, apple, beech) or unsmoked.
U.S. “uncured” labels usually mean no added synthetic nitrite—instead using celery/plant extracts (natural nitrite); functional nitrite is still present.
Caloric value (per 100 g)
Raw streaky bacon: ~350–450 kcal (fat ~30–40 g; protein ~11–15 g; salt ~2–3%).
Pan-fried, drained: ~500–600 kcal (fat ~40–50 g; protein ~35–40 g).
Values vary with cut, cure strength, and cook loss (fat rendering).
Key constituents
Proteins (myofibrillar) and collagen; triacylglycerol (pork fat) with minor phospholipids/sterols.
Salt (NaCl), nitrite/nitrate (or natural sources), sugars (sucrose, dextrose), spices/pepper, optional smoke constituents (phenolics, carbonyls).
Typical analytics: % moisture, % fat, % salt, residual nitrite, pH, water activity (aᵥ).
Production process
Trim & skin selected bellies/back loins → curing (dry rub or pumped brine with salt, nitrite/ascorbate/erythorbate, sugar, spices) → equalization (refrigerated rest).
Optional smoking (cold/hot) or smoke condensate application; some lines part-cook (par-fried/baked) for ready-to-eat uses.
Chilling → slicing (controlled temperature for clean cut) → packaging (vacuum or MAP) in oxygen- and light-barrier films.
Operate under GMP/HACCP with CCP on curing nitrite dose, time/temperature, lethality where applicable, metal detection, pack integrity.
Sensory and technological properties
Flavor/aroma: cured/savory with smoky and Maillard notes when cooked; sweetness tracks sugar level.
Texture: from crisp (low moisture/thin slices, high render) to chewy (thicker, higher moisture).
Cooking behavior: fat renders readily; curling due to fat/lean contraction; splatter from residual water—start from a cold pan or bake on a rack to reduce.
Food uses
Breakfast sides, BLT/sandwiches/burgers, salads (bits/lardons), pasta/risotti, quiche, soups/beans/greens, wraps around meats/veg, bacon fat as cooking medium.
Ingredient forms: slices, lardons, crumbles/bits, rendered fat.
Nutrition and health
Energy-dense and high in sodium; contributes heme iron and B-vitamins (notably B1/B3/B6).
Nitrite controls C. botulinum and develops cure color/flavor; excessive high-temperature charring can form nitrosamines—cook moderately, avoid burning, and drain fat.
“Reduced-sodium” and nitrate/nitrite-free (via plant extracts) products exist but still require safe handling.
Lipid profile
Typical bacon fat pattern (approx.): ~35–40% SFA (saturated fatty acids; high intakes may raise LDL), ~45–50% MUFA (monounsaturated fatty acids, mainly oleic; generally favorable/neutral for blood lipids), ~10–15% PUFA (polyunsaturated fatty acids, mainly linoleic; beneficial when balanced but more oxidation-prone).
TFA (industrial trans fatty acids) not expected unless fat is hydrogenated; MCT (medium-chain triglycerides) present only in small amounts.
Quality and specifications (typical topics)
Appearance: balanced lean/fat streaking, uniform color (no green/gray), minimal purge.
Chemistry: target salt (e.g., ~2–3%), compliant residual nitrite, pH ~5.6–6.2.
Microbiology: low aerobic counts; pathogens absent; shelf-life validated by challenge/aging studies.
Slicing metrics: slice count per 340 g (12 oz), thickness tolerance, shatter/breakage.
Smoked: PAH within limits; consistent smoke intensity.
Storage and shelf-life
Refrigerated 0–4 °C: unopened 2–8 weeks (style/pack dependent); once opened 3–7 days.
Frozen ≤−18 °C: 1–2 months for best quality.
Cooked bacon: 3–5 days refrigerated; keep sealed, minimize oxygen/light.
Allergens and safety
Pork is not a major EU/US allergen; check for added allergens in flavored cures (e.g., soy, wheat, mustard, celery).
Observe raw meat hygiene; avoid cross-contamination; cook to safe doneness without charring.
INCI functions in cosmetics
Troubleshooting
Excessive saltiness: high cure pick-up or surface brine → rinse before cooking, use thick-cut and cook gently, balance with sweet/acid elements.
Curling/splatter: start in a cold pan, lower heat; bake on rack; press with a grill weight for flat rashers.
Burnt/bitter notes: heat too high or sugar-rich cure → reduce temperature, use oven at 175–200 °C, pour off rendered fat periodically.
Rapid rancidity: oxygen/light exposure → use barrier packs, keep cold, consider antioxidants (ascorbate/erythorbate) in cure.
Sustainability and supply chain
Prefer pork from suppliers with animal-welfare standards and responsible antibiotic stewardship.
Plants should treat effluents to BOD/COD targets; use recyclable/mono-material films; maintain full traceability under GMP/HACCP.
Conclusion
Bacon delivers a distinctive cured–smoky flavor and versatile texture from chewy to crisp. Managing cure chemistry, smoke, cook temperature, and packaging/oxygen exposure ensures products that are safe, stable, and consistently flavorful.
Mini-glossary
SFA — Saturated fatty acids: Excess intakes can raise LDL cholesterol; moderate and balance with unsaturated fats.
MUFA — Monounsaturated fatty acids (e.g., oleic): Generally favorable/neutral for blood lipids.
PUFA — Polyunsaturated fatty acids (e.g., linoleic/ALA): Beneficial when balanced; more oxidation-prone.
TFA — Trans fatty acids: Industrial TFAs should be avoided; small natural amounts occur mainly in ruminant fats, not typical of non-hydrogenated bacon fat.
MCT — Medium-chain triglycerides (C6–C12): Present only in small amounts in pork fat.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: Hygiene and preventive-safety systems with defined CCP.
CCP — Critical control point: Processing step where a control prevents/reduces a hazard (e.g., nitrite dosing, temperature, sealing).
BOD/COD — Biochemical/Chemical oxygen demand: Indicators of wastewater impact from meat processing.
Bacon studies
Streaky pork bacon 
