What is the English bacon?

Traditional English bacon is taken from the back of the pig and is also known as Bacon Bacon. English bacon is called "bacon" in Britain. It is similar to bacon consumed in Denmark and Ireland, whose inhabitants also call it bacon. The English traditions of bacon date back to the Saxon era in the first millennium NL. Back Bacon is a center cut of boneless pork loin. American Bacon is known as Streaky Bacon and is cut out of pork abdomen. Streaks of bacon can also be called Streake Rashers or Belly Bacon. Some rashes of bacon are also taken from medium cuts. The bacon taken from behind has much less fat compared to the abdominal bacon. Small -fat cuts are referred to as slimmer slices. The English bacon has approximately a third of the fat content of its American equivalent.

As soon as the English bacon is usual by cured by the Wiltshire curing method. This includes immersion of bacon in brine for three to four days and then leaves it in a cold cellar to sleeptwo weeks. The curing method of Wiltshire contrasts with American curing, in which the bacon is usually smoked with corn or hickory and flavored with cinnamon, red pepper or molasses. British bacon is therefore salty and less sweet than her American counterpart.

There are alternative curing methods in Britain. The English bacon can also be cured by wrapped in salt, molasses and spices for four to eight weeks. Side and medium slices are also smoked on the beach or oak sawdust for two to three days. Smoking gives bacon more honey taste and appearance.

Bacon is the basic part of the British food. It is a basic ingredient full of English breakfast, which also includes roast beans, fried tomatoes, fried eggs blood pudding. The bacon is also placed among the slices of bread to make the bacon. It is also combined with bread, salad and tomatoes to make a sandwich blt. SlaNina is usually consumed with ketchup or brown sauce. The use of mayonnaise, which is more common in America, is rare in Britain.