The Best Ways To Cook Bacon (And The Worst)

Bacon’s history dates back thousands of years to 1500 B.C. in which the Chinese were curing pork bellies with salt, creating an early form of bacon, although pigs were domesticated in China in 4900 B.C. and were also being raised in Europe by 1500 B.C. Speculation exists that the Romans and Greeks learned bacon production and curing through conquests in the Middle East. The Romans improved pig breeding and spread pork production throughout their empire.

Frank Proto is a professional chef and a cooking instructor and he says these are the best and worst ways to cook bacon-

“We got thick-cut, we got thin-cut, we got all the types of cuts. They all have the same thing in common, they’re all fatty and delicious. It could be soft, it could be crispy. My perfect piece of bacon is crispy along the edges just slightly chewy in the middle.”

Chef Frank Proto

Watch Chef Franks Video:

FUN FACTS ABOUT BACON

Bacon is one of the most popular meats in the US, eaten for breakfast, lunch, dinner…and yes, even dessert. And it’s been popular for quite a while: The earliest records of bacon date back to 1500 B.C! Here are some other fun facts about America’s favorite salted and cured pork:

  • The word bacon means “meat from the back of an
    animal.”  
  • American bacon is made from the pork belly, which
    accounts for its trademark streaks of fat. European and Canadian bacon are
    still made from the back meat of a pig, which is considerably leaner.  
  • 70% of all bacon in the US is eaten at breakfast
    time.
  • More than 2 billion pounds of bacon is produced each
    year in the US.
  • The phrase “bringing home the bacon” originated back
    in the 12th century when a church in England offered a side of bacon
    to any man who could swear before the church that he had not fought or
    quarreled with his wife for a year and a day. Any man who could “bring home the
    bacon” was highly respected in his community.