Bacon

Cured, smoked pork belly that crisps in its own fat and perfumes the whole house.

Flavor

How to use it

Cold Start Crisp. Begin bacon in a cold pan to slowly render fat, ensuring even crisping.

Smoky Vegetables. Use bacon fat, which carries umami compounds, to impart a smoky depth to vegetables.

Common mistakes

• High heat from the start burns bacon, rendering fats unevenly.
• Overcooking results in pyrazines that overshadow flavor.

What goes with bacon

• Corn. Bacon's fat and smoky notes pair perfectly with corn's sweetness.
• Tomato. Salty, smoky bacon pairs with tomato's acid and sweetness, as in a BLT.
• Maple Syrup. Maple syrup's sweetness balances bacon's saltiness and adds contrasting texture.
• Avocado. Bacon's smoky saltiness contrasts the creamy richness of avocado.
• Leek. Bacon's fat and smoke amplify leek's sweet, oniony flavor.
• Green Bean. Rendered bacon fat coats green beans and adds smoky depth.
• Kale. Bacon's fat and smoke soften kale's bitterness as it wilts.
• Lentil. Smoky bacon fat gives earthy lentils savory depth.

Try tonight

• Crumble over salads for a smoky crunch.
• Wrap around vegetables or meats before roasting.
• Layer in sandwiches for a savory bite.

Storage

Refrigerate bacon in its packaging, or freeze if not using soon.