History of Bacon- The Wonder Meat

It
has a long history dating back thousands of years. Some of the earliest forms
of preservation like rubbing meat with salt dates back to Roman times. Through
the Middle Ages, it became even more popular across Europe as a preservation
method for pork. It allowed for pork to be stored longer and traveled well. The
Tudor period in English history saw it rise greatly in popularity as a
breakfast staple and flavoring for many recipes. From these roots, it has
become one of the most popular and recognizable meat products worldwide.



Types and Cuts

Bacon
are various primary types of it based on the cut of pork used and
processing methods. One of the most common is side bacon which comes from the
pork belly section. This yields strips of meat with a high fat content making
it very flavoursome when cooked. Canadian and Irish back comes from the loin
section and is typically eaten in one piece. Streaky bacon is also cut from the
belly but leaves some fat attached along the meat. It can also be made from
gammon or collar cuts near the shoulder. Smoked variety involves exposing the
raw meat to wood smoke, helping preserve it while imparting a signature smoky
taste.



Nutritional Breakdown

While high in saturated fat and calories, it also provides certain nutrients if
consumed in moderation. A one-ounce serving contains around 35 calories with 1
gram of carbohydrates and 2 grams of protein. The major fatty acids are
monounsaturated and polyunsaturated fats. Regarding vitamins, it has modest
amounts of niacin, riboflavin, and vitamin B12. It also contains small amounts
of minerals like phosphorus, zinc, and selenium. However, due to the high fat
and sodium content, the majority of its calories come from fat. Moderation is
key to reaping nutritional benefits while controlling calorie and cholesterol
intake.

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