Bacon
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 Bacon facts

• It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon)
• Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked
• Fresh and dried bacon is typically cooked before eating, often by frying
• Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating
• Bacon is prepared from several different cuts of meat
• It is usually made from side and back cuts of pork, except in the United States and Canada, where it is most commonly prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada)
• The side cut has more meat and less fat than the belly
• Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean
• Bacon-cured pork loin is known as back bacon
• Bacon may be eaten smoked, boiled, fried, baked, or grilled and eaten on its own, as a side dish (particularly in breakfasts in North America) or used as a minor ingredient to flavour dishes (e