Types of bacon: how to make shoulder, loin and rib bacon – 03/23/2023 – Food

In February this year, the Brazilian population discovered that there is more than one type of bacon on the market.

It’s because an ordinance from the Ministry of Agriculture now defines that the authentic cut comes only from the pork belly — therefore, only those can be called “bacon”; all the others now need to make it clear where they were extracted from and are now called “rib bacon” or “panel bacon”, for example.

But how do you know which bacon is which? Belly bacon is a cut in which fat and meat are intertwined or “marbled”, explains Tuca Mezzomo, chef at Charco, a restaurant in São Paulo that has the title of Bib Gourmand by the Michelin Guide. The other cuts have a feature in common: meat and fat are separated.

The sequence of a traditional bacon accompanies a line of pink and light meat and the darker lower part, complements consultant chef Carlos Siffert, professor at the Wilma Kovesi gastronomy school.

A Sheet invited the two chefs to try different types of bacon to understand their characteristics and suggest what to do with each cut. Check out the chefs’ suggestions, who give tips beyond the traditional fried bacon.

palette bacon

This type, explain the chefs, has the flattest muscle structure. The meat cut, which is on the upper part of the pig’s forelimb, has a darker color and a thinner layer of fat. Coloring, they say, also depends on how curing and smoking was done.

Tuca Mezzomo suggests heating it quickly in the microwave for ten seconds. For those who don’t have a microwave, you can put it in water until it boils. Take it out and put it inside the bread.

Another option is to consume it in natura, along with a sausage board. “The bacon is already cured and smoked, there’s no problem eating it,” says Carlos Siffert.

sirloin bacon

The difference in this modality is quite noticeable. The cut, which is above the pork’s belly, is cylindrical in shape and has almost no streaky fat. Just like the shoulder, it has a thin layer of fat separated from the meat.

Siffert recommends using it in sandwiches, fresh or pan-seared. It is also a good cut to accompany eggs benedictine, a dish consisting of poached eggs, a piece of bacon and hollandaise sauce, mounted on a slice of bread.

rib bacon

This is the cut that most attracted the attention of chefs. It is located near the belly, on the upper side of the pig. This bacon has much lower salt than the others, milder, more delicate seasoning, even when smoking.

Despite being close to the belly cut, it has much less fat (approximately 5%) and the rest is pure meat.

“Basically, it’s a smoked rib, great to include in broths, stews, beans, etc., and even better if there’s bone in the piece, as it will add even more flavor”, says Mezzomo.

How bacon is produced

Bacon and its variations are made the same way. To begin with, whole pieces of pork are used.

1. The first stage is salting. As it is a whole piece, the contact with the salt and the dry curing process are longer.

For dry curing salt, sugar and pepper are used –sodium nitrate can also be used for preservation. In its most artisanal form, the process takes sugar, salt and condiments.

2. The second step is healing. In this process, the protein rests in the fridge for at least a week. After resting, the piece must go to the smoker, where it stays for at least eight hours.

It is advisable that the meat is cold to minimize contamination. The parts must be rubbed with dry or wet curing and then placed in a plastic box covered with plastic film.

After cured, the pieces must be washed well to remove excess salt.

3. Finally, the last step is smoking. Bacon is smoked for 8 to 12 hours in cold mode. In hot smoking, the time is 6 to 8 hours.

understand the changes

The new rules for manufacturing and selling bacon came into effect on February 9, and companies have a period of one year to adapt.

The Ministry of Agriculture determined that the traditional bacon is made with the pork belly, while the other cuts (shoulder, loin and ribs) must bear the name along the packaging. According to the ministry, the change seeks to standardize the identification of food.

The ordinance also determines optional ingredient rules. Now the elaboration of bacon can have mono and disaccharide carbohydrates; maltodextrin; condiments and spices; water; food additives and technology adjuvants.

Before, the use of proteins of animal or vegetable origin, sugars, maltodextrin and condiments, aromas and spices was allowed.