Different types of bacon are cut from different parts of the pig. They have two things in common, salt and curing of the meat. Texture and flavor vary.
Canadian bacon: This cut come from the lion in the middle of the back of the pig. Lean, meaty cut of bacon with ham like texture.
Bacon: A cut of pork that's salted and cured. Often served at breakfast. In America, more that 70 percent of bacon is served at breakfast.
Cottage Bacon: Meaty lean pork meat from pigs shoulder. Cut into thin oval shape.
Jowl Bacon: Meat comes from cheeks of pig. Smoked and sliced.
Pancetta: Pancetta is black Italian bacon, available smoked or unsmoked.
What's on your dinner table tonight? Ground beef? I read an article while back that in America, 50 percent of all beef we eat is ground beef. Now, that's a lot of ground beef. I understand why. Ground beef is inexpensive and very versatile. Easy to cook, add seasoning and brown. It's easy to get into a rut, making the same thing over and over. No longer. We've got so many ground beef recipes.
