How each product can be cooked, served, and (sometimes) swapped.
Sliced thinly, slapped into a pan, and rendered slowly, it’s breakfast. Chopped into cubes and crisped in a pot, it's a source of fat and flavor when I’m building a soup stock. It makes its way into my salads, too, along with big crumbles of goat cheese. Though this trend has passed, there was even a time when bits of caramelized bacon found their way into my cookie dough and cake batter.
To that end, here’s the lowdown on some of the more commonly available cured pork products used in cooking, and a bit of insight from our culinary team on how each product can be cooked, served, and swapped. We recommend buying large slabs of these products, instead of depending on pre-sliced, packaged options, which are often of lower quality and are less versatile.
When it comes to pork products, there are curing methods and spice rubs specific to every cuisine that consumes pork. Here, we’re focusing on guanciale, pancetta, bacon, and salt pork, four products that look quite similar, and canbe used interchangeably. These four products all start with the salting of raw meat.
Other culinary traditions have their own versions of bacon. For example, there are many forms of bacon made and eaten in Germany, sold both smoked and unsmoked, and there areBacon in the US—the cured, smoked, streaky kind—is mild enough to be cooked and eaten as-is, and has enough fat that it’s also great for incorporating into dishes. Bacon also has less salt than the other products we’re looking at, which means you’re less likely to accidentally make a dish too salty by adding bacon.
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