Bacon is one of the most popular breakfast meats and a staple ingredient in many dishes. But there is often confusion around whether bacon comes from pigs or pork, and if there is a difference between pig bacon and pork bacon. This article will clarify where bacon comes from, the differences between pigs and pork, and the specifics around pig bacon versus pork bacon.
What is Bacon?
Bacon refers to the cured and smoked meat from the belly of a pig. It is made from the side and belly cuts of a pig, which are cured in salt and then smoked over fire or wood chips to add flavor and preserve the meat.
The curing and smoking process both preserves the meat for longer storage and imparts the distinctive smoky, salty, umami flavor that bacon is prized for. Bacon can come from any breed of pig, but is most commonly made from larger commercial breeds like Yorkshire, Berkshire, Duroc, or Hampshire pigs.
Where Does Bacon Come From on the Pig?
Bacon is made from pork belly, the underside section of a pig that runs from the jowl to the hind legs. This section contains streaks of fat and meat in the abdominal area.
When the pig is butchered for meat, the pork belly is removed in one large section. This is then cured, seasoned, and smoked to make bacon slices. The meaty streaks become the characteristic bacon strips we know, while the fat renders and cooks up crispy.
Other cuts like pork shoulder or pork loin can also be cured and smoked into bacon, but pork belly is the most common cut used.
What is the Difference Between Pigs and Pork?
Pigs and pork refer to different stages in bringing pig meat to the table:
– Pig: This refers to the live animal from the pig family. Pigs are raised on farms and bred for their meat.
– Pork: This refers to the butchered meat from pigs. Once pigs are slaughtered and processed, the meat becomes pork for consumption.
So pigs are the live animals that get turned into pork products like bacon, ham, chops, ribs, and others. Calling meat ‘pork’ specifies that it came from an actual pig animal, rather than other livestock like cows (beef) or chickens (poultry).
Is There a Difference Between Pig Bacon and Pork Bacon?
There is no actual difference between pig bacon and pork bacon – both terms refer to bacon made from pigs.
The term “pig bacon” is sometimes used to specify that the bacon came from a whole pig and was not made from other meats. But there is no scenario where bacon would be made from anything other than a pig/pork, so both terms refer to the same bacon product.
“Pork bacon” is a bit more common and succinct because “pork” directly identifies the meat it came from. But bacon sellers may use the terms pork bacon and pig bacon interchangeably.
Can Bacon Come from Other Meats?
While beef, turkey, or other meats can be cured, smoked, and sliced to resemble bacon, these products are not considered authentic bacon.
True bacon is defined as coming only from pork belly. Other imitation bacon products made from non-pork meats must be labeled as:
– Beef bacon
– Turkey bacon
– Veggie bacon
These alternate bacons will taste different from pork bacon due to differences in fat content and flavor profiles of the meats. Most connoisseurs argue that pork bacon has the unique taste and texture that can’t be replicated with other meats.
What Breeds of Pigs are Used for Bacon?
Any breed of pig can be used for bacon production. However, certain breeds are more common due to their favorable meat quality:
– Yorkshire – Large white pigs with high meat yield and backfat. Produces flavorful andstreaky bacon.
– Berkshire – Old heritage breed valued for juicy, tender meat. Signature rich taste.
– Duroc – Red pigs with heavy muscling and consistent marbling. Robust flavor.
– Hampshire – Black pigs with lean muscles and excellent feed efficiency. Mild taste.
– Landrace – White pigs with long bodies ideal for bacon. Good balance of fat and lean.
Commercial bacon commonly comes from Yorkshire, Berkshire, or Duroc pig breeds. Boutique bacon makers may use heritage breeds like Red Wattle, Tamworth, or Gloucestershire Old Spot for unique flavors.
How is Bacon Made?
Bacon goes through a thorough process to cure, season, and smoke the pork bellies into the familiar bacon slices.
1. Trimming – Pork bellies are trimmed of skin and excess fat.
2. Curing – Bellies are submerged in a brine of salt, nitrites, and flavorings. This cures the meat.
3. Resting – Cured meat rests to absorb flavors. Additional seasonings may be applied.
4. Smoking – Meat is smoked over fire or wood chips at low heat. This cooks, preserves, and adds flavor.
5. Slicing – The smoked pork belly is sliced into long strips to make raw bacon slices.
6. Packaging – Bacon is packaged in sleeves or vacuum-sealed packs for retail.
While curing and smoking methods vary between producers, this basic process results in the characteristic cured, smoky, salty flavor of bacon.
How Much Pork Belly Becomes Bacon?
One whole pork belly weighing approximately 10 pounds will yield 4-5 pounds of finished bacon. The weight loss comes from:
– Trimming skin and excess fat (1-2 lbs)
– Moisture loss during curing & smoking (2-3 lbs)
So approximately half the weight of a raw pork belly will render into edible bacon slices. The yield ultimately depends on the individual belly’s fat ratio and thickness. Thick bellies with high fat render more bacon than thin, lean bellies.
Nutrition Facts of Bacon
| Nutrient | Amount (in 3 oz serving) |
|---|---|
| Calories | 209 |
| Fat | 16 g |
| Saturated Fat | 5 g |
| Sodium | 537 mg |
| Protein | 9 g |
As you can see, bacon is high in sodium and saturated fat. While delicious in moderation, regular bacon consumption can increase risk of heart disease and high blood pressure when eaten in excess.
How Many Pigs are Used for Bacon Each Year?
According to the North American Meat Institute, over 27 million pigs were processed for bacon production in 2022. With each pig yielding approximately 19 pounds of bacon, this means over 500 million pounds of bacon was produced last year in the United States.
Bacon remains one of the most consumed pork products year over year. As demand rises, more pigs must be bred and cycled through meat processing to keep up with America’s voracious appetite for bacon.
Fun Facts About Bacon
- – Bacon fat was once used to make explosives during World War II due to a shortage of cooking fat.
- – 70% of Americans eat bacon more than once a week.
- – Oscar Mayer introduced sliced and packaged bacon in 1924, eliminating the need to slice it fresh in stores.
- – Burger King launched a summer promotion in 2010 that allowed customers to add bacon to any menu item for $1.
- – September is National Bacon Month in the United States.
Bacon has cemented itself as an essential part of American cuisine and culture over the past century. Its popularity shows no signs of waning.
Conclusion
To summarize, bacon is made from pork belly – the fatty underside of a pig. While you may see labels for pig bacon or pork bacon, both indicate that the bacon came from an actual pig and is not a meat substitute. Commercial bacon primarily comes from pork industry breeds like Yorkshire, Berkshire, and Duroc pigs. While delicious, it should be eaten in moderation due to the high sodium and saturated fat content. Over 500 million pounds of bacon are produced annually in America, showing its enduring popularity at breakfast tables across the country.