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A food topping that is made from pork meat and produced as small chips, pieces, or granular bits of bacon.

Bacon that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the bacon a distinctive smoky flavor and scent.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A heavy metal kitchen utensil that is placed on top of fresh bacon to flatten the bacon as it cooks, keeping it from curling.

A meat product produced from smoked turkey, which has a similar appearance and flavor to traditional pork bacon, but is lower in calories and saturated fat.

Similar to a traditional Potato Soup flavored with cheese and bacon, this soup provides a tasty alternative for a milk or water-based soup with only potatoes.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.

A meat product produced from a cut of pork taken from the eye of the loin, making it very lean and lacking in fat.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A thin slice of lean pork meat, taken from a shoulder cut, that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

An abbreviation for a sandwich made with bacon (B), lettuce (L) and tomatoes (T). Typically the sandwich consists of several slices of bread toasted, spread with mayonnaise, and filled with the ingredients of fried bacon, fresh lettuce, and several tomato slices.

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat.

A type of Italian cured pork made from the cheeks and jowls of hogs and commonly considered to be a form of bacon.

A popular breakfast originating in Northern Ireland. This meal consists of fried bacon, sausages, black pudding, mushrooms, tomato and eggs served with fried soda bread and potato farls.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

A small coarse textured sausage, originating in France, made of pork, smoked bacon, wine, garlic, and other seasonings.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.