Nothing, literally nothing, rouses the senses like the umami aroma of cooking bacon. Many vegetarians avoid the smell as it can be described as the “gateway meat”. Bacon has received a poor reputation over the past few decades. But is that reputation justified, or even backed by science?
Let’s look at the history of bacon, uncover the truths, discover bacon around the world, learn how to achieve perfect crispy bacon no matter what your kitchen setup, and then look at the diversity of this amazing product through a wide breadth of recipes and ideas.
The Long History of Cured Pork
Bacon’s history dates back thousands of years to 1500 B.C., where the Chinese first cured pork bellies with salt, creating an early form of bacon. The word “bacon” itself originates from the Middle English term “bacoun,” which referred to all pork in general. Over time, it evolved specifically to denote the salted and smoked belly meat that we are familiar with today.
In the 12th century, bacon became a staple for European peasants, who prized it for its ability to be stored for several months and its high-fat content, which provided them ample calories for hard labour. The Romans and Greeks adopted similar curing methods, enhancing the flavour profiles with herbs and spices.
By the 17th century, bacon production had refined significantly, particularly in England where it became synonymous with the full breakfast, a tradition that continues to influence its popular consumption worldwide.
Bacon From Around the World
Bacon varies greatly around the world, with each region adding its own twist to this beloved meat. In the UK, back bacon made from pork loin is the norm, providing a meatier and less fatty option than its hot smoked American counterpart. Italians enjoy pancetta, a cured but not smoked bacon used in many traditional dishes, while the French savour Ventreche, a salted and air-dried pork belly bacon that’s used primarily for cooking and adding depth to various recipes.
Here are some of the most famous types of bacon from around the world:
- British Back Bacon – Cut from the pork loin, includes a bit of the pork belly; leaner and meatier than its American counterpart.
- American Bacon – Smoked, sweetened, and cured pork belly, crispy and streaked with fat, a staple in traditional American breakfasts.
- Italian Pancetta – Salt-cured, dry-agd, unsmoked pork belly, essential for dishes like spaghetti carbonara.
- French Ventreche – Salted and air-dried pork belly, typically used for cooking in various French cuisines to add depth.
- Irish Rashers – Similar to British back bacon, typically cured pork loin that can be smoked or unsmoked.
- Australian Middle Bacon – Combines the loin and belly, providing both meatiness and fat, popular in Australian breakfasts.
- Guanciale – Italian cured meat made from pork cheek or jowls, rich in flavour, used in traditional pasta dishes.
- German Speck – Smoked or cured pork hind, known for its rich flavour and versatility in German dishes.
- Austrian Speck – Similar to German speck but includes more spices, smoked over beechwood for a distinctive flavour.
- Speck Alto Adige – From the Tyrol region in Italy, cured with herbs and spices, then smoked, creating a unique taste.
Bacon’s Hidden Health Benefits
While recent history has pushed processed meats into a dark corner, the actual truth is a lot more nuanced and complex. With all consumption it is best to practise moderation. Nobody is going to suggest that anybody consume solely bacon as a diet (though I have to admit the idea is appealing).
This article on the side effects of nitrates in food from BBC Future provides a more balanced take on how to consume processed meats and is worth 5 minutes of anybody’s time.
Healthy Bacon, essentially ethically farmed hormone and antibiotic free bacon, can be a beneficial addition to a balanced diet when consumed in moderation. Here are some of the health benefits of consuming hormone and antibiotic-free bacon:
- Rich in Nutrients – Hormone and antibiotic-free bacon is high in protein, which is essential for muscle repair and growth, and provides vitamins and minerals including B12, zinc, selenium, and phosphorus, crucial for overall health.
- Contains Omega-3 Fatty Acids – Like fish, such bacon contains omega-3 fatty acids, which are beneficial for heart health, reducing inflammation, and supporting brain function.
- Mood Enhancer – This bacon contains amino acids that help produce neurotransmitters, improving mood and reducing stress (https://www.psychologytoday.com/us/blog/naughty-nutrition/201207/bacon-the-feel-good-food)
- Promotes that “Full Feeling” – The high protein and fat content in bacon helps to promote a feeling of fullness, reducing cravings and the likelihood of overeating between meals.
- Source of Healthy Fats – Free from hormones and antibiotics, this bacon is a cleaner source of good fats, essential for energy, supporting cellular functions, and helping the body absorb essential vitamins.
Choosing bacon that is free from hormones and antibiotics can help reduce exposure to potentially harmful chemicals found in conventional meat products. Such cleaner versions of bacon offer improved taste and nutritional benefits without the added health risks associated with these substances. Always consider portion sizes and pair with fibre-rich foods and vegetables to enjoy its benefits fully.
Now we have a clear picture of how to enjoy bacon as part of a health conscious diet, let’s get to the good stuff!
Ultimate Guide on Cooking Bacon in Thailand
Get the Best Value Bacon in Thailand
Sloane’s has a reputation for being a premium producer, so how are we about to present our bacon as being the best value? This is easy….and answers one of the most important questions that is asked about cooking bacon.
Water content!
You’ve probably noticed that when you cook bacon, it shrinks. This is down to the amount of water in the bacon. Wet cured bacon produces a lot more weight, pre-cooking. Yet, cooking boils off the water and produces a poor end product. So, you want to buy dry-cured bacon to ensure the best quality.
You’ll find that most mass-produced bacons are wet-cured or have brine injected (cheaper still) to produce shelf stability, flavour and weight.
Buy high quality, high welfare, dry cured bacon. You might perceive the mass produced bacon as being better value, but really you are buying a poor experience and water. Why not buy good quality bacon and get your water in bottles or from the tap?
At Sloane’s we dry-cure our bacon and you’ll notice that the “shrinkage” (a natural part of cooking) is much lower than with other bacon products.
Yes, But How Do We Cook Our Bacon?
First, some simple rules that apply to cooking crispy bacon:
- Do NOT preheat your oven/pan/etc. Allowing your bacon to come to temperature allows more of the fat to be rendered (collect this..you can cook other meals using it)
- Do NOT crowd your bacon. Leave at least 1 inch (2-3cm) between the rashers to prevent your meat from steaming
Convection Oven
This is simple, produces reliable results, and makes the least mess.
- Place the bacon on a baking tray, if you have a rack that fits in the tray, use this
- Put in the oven and turn on the oven to 200C
- Cook for between 12 and 25 minutes, depending on the cut. Finish cooking when it is to your liking. You can turn the bacon, if you feel it needs it
- Take bacon out of the oven and place on absorbent kitchen towel
- Eat!
Stovetop Cooking
Another simple way to cook excellent bacon. It is my preferred method, simply because I’m normally cooking sausages and eggs at the same time and I like to have my eye on the bacon too. It does attract a little more mess though.
- Lay your bacon on a non-stick pan or, better still, a seasoned skillet such as a Raro pan
- Turn on the heat to a medium flame and cook.
- You should periodically turn the bacon in the pan
- Cook until you are happy with the bacon
- Place the bacon on absorbent kitchen towel
- Eat!
Air Fryer
This works perfectly well in the absence of an oven (or because you’re cooking bacon for one).
- Place bacon (not crowding) into your air fryer basket
- Put into air fryer and turn on to 160C
- Check after 5 minutes, turn the bacon
- Check every 3 minutes until you are happy
- Place bacon on absorbent kitchen towel
- Eat!
Microwave
Don’t do it. Don’t believe us? Try one of the above and place one rasher in your microwave as a test. There is no perfect setting, because it is a terrible idea. You’re on your own! Good luck.
Hormone and Antibiotic Free Bacon Available in Thailand
Sloane’s has always strived to produce the best hormone and antibiotic free bacon in Thailand. Our range has expanded over the years to include:
Smoked Back Bacon
Smoked Back Bacon offers a rich, deeply smoked flavour, perfect for those who enjoy a hearty breakfast. This bacon is expertly smoked over natural wood, ensuring each slice is packed with flavor. It’s ideal for enhancing everything from simple sandwiches to complex gourmet dishes.
Pancetta
Pancetta is an Italian cured meat known for its savoury, rich flavour, making it essential for traditional Italian recipes. Unlike other bacon, it’s cured but not smoked, providing a smoother and subtler taste. It’s perfect for rendering into pasta sauces or slicing thinly for charcuterie boards.
Dry-Cured Streaky Bacon
Dry-Cured Streaky Bacon is known for its perfect balance of meat and fat, crisping up beautifully when cooked. Each slice is cured with a blend of natural salts and sugars, enhancing the pork’s natural flavours. This bacon is a versatile ingredient, great for breakfast, in sandwiches, or added to burgers.
Dry-Cured Back Bacon
Dry-Cured Back Bacon is crafted from premium pork loin, cured with natural ingredients to enhance its flavour. The dry-curing process ensures a firm texture and rich taste, making each bite satisfying. This bacon is perfect for a traditional breakfast plate or as a savoury addition to any meal.
Guanciale
Guanciale is prized for its rich flavour and soft texture, derived from the fat of pork cheek. It is an essential ingredient in many Italian dishes, such as pasta carbonara, adding depth and richness. This cured meat is a must-have for culinary enthusiasts looking to explore authentic Italian flavours.
Hot Smoked Bacon
Hot Smoked Bacon is known for its intense smokiness and succulent texture, making it a favourite among bacon lovers. Each slice is hot-smoked to lock in the deep, rich flavours, perfect for adding a smoky touch to any dish. It’s particularly good in burgers or as a stand-alone breakfast treat.
Bacon Bits: Diced Smoked Bacon
Bacon Bits: Diced Smoked Bacon offers a convenient way to add a smoky bacon flavour to a variety of dishes. These bits are smoked for a rich taste and diced for easy use in salads, pastas, and more. Perfect for busy cooks looking to enhance flavour quickly and easily.
Don’t forget to check out our recipe ideas on our product pages for selected products at our Bangkok online store. All our bacons have excellent recipes to make you look amazing in the kitchen.
Your Guilt Free, Bacon Inclusive, Future
Bacon is good. You need bacon in your life. You need good, crispy, umami scented bacon in your life and now you know how. Bacon is a wonderfully versatile ingredient that provides a fantastic dimension to everything it is included in. The fat in bacon is really good for you and collecting it should be a part of your kitchen system.
Your next step to happiness should be to visit our online stores at https://bangkok.sloanes.co.th or https://chiangmai.sloanes.co.th If you really want to get involved and get some really top tips, why not drop in on us at our LaSalle, Bang Na or Chiang Mai stores. It’s time to wake up and smell the bacon!
