Photo by CookBookMan17. Creative Commons License

Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (Wikipedia, nd).

Allergy Alert:

Certain chemicals and preservatives contaminate and mix with the protein of the food and are the major causes of food allergies. A least common source of pork allergy is the use of antibiotics to the farm animals. When the animal is injected with antibiotics such as penicillin prior to processing, these drugs may potentially enter into a person’s system who may be allergic to that certain drug (Active One Heath, nd).

Common Uses:

Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game, including venison and pheasant (Wikipedia, nd).

Amount Per 3 oz (85 g)
Calories 763
% Daily Value*
Total Fat 85 g 130%
Saturated fat 27 g [≈ Adult mouse, Mus musculus, 20–40 grams] 135%
Polyunsaturated fat 9 g
Monounsaturated fat 35 g
Trans fat 0 g
Cholesterol 82 mg 27%
Sodium 23 mg 0%
Potassium 13 mg 0%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 0.1 g 0%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 1% Magnesium 0%

Dietary Information and Related Articles:

Check out this cool website about bacon.