Bacon

How to Choose the Best

Bacon is cured or smoked meat from the back, belly and sides of a pig. It is sold sliced or in whole slabs. Bacon should have streaks of red to pink meat intertwined with white fat. It should have a salty, sweet aroma, and if it has been smoked there will be a distinct smoky aroma as well. Do not purchase gray or discolored bacon or any product that smells rancid.

Shelf Life and Storage

If purchasing bacon in prepackaged bags, refer to the printed expiration date. Once opened, refrigerate and use bacon within seven days.

Freezing

Freeze any bacon that cannot be used immediately for up to four months. Thaw frozen meat in the refrigerator overnight to safely defrost it.

Preparation Suggestions

Cook bacon in a frying pan, bake it in an oven or microwave it between paper towels. Bacon is normally identified with morning meals and naturally complements the eggs and toast. Beyond breakfast, wrap strips of bacon around meats or poultry before cooking for heightened smoky flavor. Cooked and chopped bacon is a crunchy topping for salads, soups and baked potatoes. Add warm bacon slices to sandwiches or burgers for a gourmet twist. Try using rendered bacon fat to make a warm salad dressing or to sauté vegetables.