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Know your bacon cuts!

Wednesday, May 19, 2010 Review by Brian

Thick-cut. Great if you like a hefty crunch; good for dicing or slicing before frying, to top soups and salads; about 16 slices in a pound.

Thin-cut. Makes the crispest possible morning slice; about 32 slices in a pound.

Center-cut. Has a greater percentage of meat to fat than ordinary bacon does.

Slab. The whole cured pork belly, sold unsliced.