Bacon is pork belly that’s been cured and usually smoked — the most beloved pork product in the world. Its alternating layers of fat and meat crisp into salty, savory perfection.
Where Bacon Comes From
Bacon is made from the belly, the fatty underside of the pig. Curing with salt (and often sugar and smoke) transforms it.
How to Cook Bacon
- Pan-frying: start in a cold pan, render slowly
- Oven-baking: on a rack at 400°F for even crisping
- Curing your own: salt-box or wet brine, then smoke
- Save the rendered fat for cooking
Bacon is part of the pork belly primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Pan-Searing, Roasting. Browse all recipes & guides.
Frequently Asked Questions
What part of the pig is bacon?
American bacon comes from the pork belly, the fatty underside of the pig, cured and usually smoked.
How do you cook bacon so it is crispy?
Start it in a cold pan and render slowly, or bake on a rack at 400°F for even, crisp results.
What is the difference between bacon and pancetta?
Both are cured pork belly. Bacon is usually smoked; pancetta is Italian salt-cured belly, typically unsmoked.