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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 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 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.