[Sca-cooks] bacon, lardo etc

[Terry Decker]

Guanicale is cured hog jowl.  Lardo is cured fatback.  Cured pork belly is 
just what it says.  These are prepared with salt and blends of various 
spices and generally air cured.  Salt pork has a higher salt concentration 
(think salt preserved) and is without spices or curing.

Both Americans and Canadians generally use the term bacon to refer to 
"streaky bacon," the stuff made from cured, smoked pork belly.  Where we 
refer to bacon cured pork loin as Canadian bacon, Canadians are likely to 
refer to it as "back bacon."

Bear

<<< Also, for him, bacon could mean
guanciale, lardo, cured pork belly, or any of a number of bacon+fat cured
preparations.  For us, sliced cured smoked pork belly (I.e. American bacon)
is most accessible)>>>

So what are the definitions of these three+ items? We’ve already discussed 
that medieval ”bacon” is most likely not what Americans call bacon and may 
be different from what the Canadians consider bacon.


Stefan