Six non-traditional 'bacons' you have to try
This breakfast favorite comprises more than just the skinny pork bookmarks you're used to.
...unless there's a pig involved, exclusively, it ain't BACON!
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6 Non-Traditional 'Bacons' to Try...
By Good Housekeeping | Shine Food – Thu, 27 Sep, 2012 11:22 AM EDT
Bacon is a great addition to any dish.
It's no secret: bacon is so hot, people think nothing of having it in their cocktails, as an ice cream topping, or in other non-traditional ways.
The beauty of bacon (much like other trendy comfort food, the burger) is, its popularity is neither surprising nor will it ever wane.
People have always loved bacon and no matter how fancy or un-fancy it gets, people will continue to love it.
As the weather gets colder, I find myself reaching for it more and more to use in satisfying soups or hearty pastas.
The world of bacon comprises more than just the skinny pork bookmarks you're used to.
6 non-traditional bacon alternatives to try:
1. Duck
Made from smoked duck breasts thinly sliced lengthwise, this elegant cousin of bacon is not super smoky, but is salty, full-flavored, and delectably fatty.
Be careful not to overcook it, or else it'll get tough.
Since it doesn't cook up crispy, it's perfect for wrapping around beef filets, chicken breasts, or scallops.
[5 Ideas for Bacon]
2. Turkey
This product's long been the dieter's solution for a full-force bacon craving.
A turkey, unlike a pig, does not have a fatty "belly" (from which traditional bacon comes), so turkey bacon is made up of smoked and ground turkey meat, re-formed to resemble strips of bacon.
Since turkey bacon doesn't have as much fat as real bacon, you won't get the shrinkage you normally do, but it also means you don't get quite the same crunchy richness.
If you're really watching your fat intake or keep kosher and want something smoky and salty next to your eggs, turkey bacon's the answer.
3. Lamb
Unlike duck or turkey bacon, lamb bacon is actually made from the belly, just like pork bacon; unlike pork bacon, the strips are very narrow (I guess lambs have slimmer bellies?) and while they're fatty, they also don't get crispy when cooked.
Their perfect use?
Chopped up and pan-fried, to flavor veg and pasta sauces.
[Taste Test: Pre-Cooked Bacon]
4. Slab Bacon
As the name suggests, this bacon is sold in one whole piece, not pre-sliced like most bacon.
Perfect for cutting into lovely lardons (aka cubes) for French salads, or for flavoring chowders, you can cut it or slice it anyway you want to.
5. Pancetta
Often referred to as "Italian bacon", pancetta is a salt-cured pork product, also made from pork belly.
Unlike Canadian or American bacon, it is not smoked.
It's perfect when you want a subtle, salty, pork flavor.
I love roasting up thin slices until perfectly crisp, to put in a BLT, or as a garnish for pureed soups.
6. Shiitake "Bacon"
Not even close to bacon, rather a vegan/vegetarian attempt at replicating the meaty, savory flavor of bacon using thinly sliced shiitake mushrooms roasted or fried until crispy.
The satisfying heft of mushrooms can occasionally stand in for meat, this is one swap-out I cannot get behind.
-by Sherry Rujikarn
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