Bacon is a breakfast staple that many people can’t live without From crispy strips on a sandwich to crumbled bits on a salad, bacon adds a smoky, salty flavor that enhances many dishes But with so many types of bacon on the market, it can get confusing. Platter bacon is a term you may see used to describe a certain style of pre-sliced bacon. But what exactly does platter bacon mean?
An Overview of Platter Bacon
Platter bacon refers to bacon that has already been sliced and arranged on a serving platter. It’s most often used for serving bacon at breakfast buffets, brunches, and catered events. The slices are uniform in size and laid out neatly on a tray, ready for guests to grab. This saves time and effort compared to cooking and slicing slab bacon to order.
Platter bacon is convenient, easy to serve, and can be used in a variety of ways It’s a versatile ingredient that works for sandwiches, appetizers, salads, and more. The slices tend to be relatively thin and lean. Let’s explore platter bacon in more detail
What Are the Characteristics of Platter Bacon?
There are a few key characteristics that distinguish platter bacon from other types
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Pre-sliced – The bacon is sliced before packaging, so it’s ready to cook and serve. No extra slicing required!
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Uniform slices – The slices are cut to a consistent thickness, usually around 1/16 to 1/8 inches thick.
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Leaner cut – Platter bacon often comes from the pork belly, but may also be cut from the loin or back. This makes it leaner than bacon from the fatty belly only.
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Minimal shrinkage – The lean cut and thin slices mean platter bacon doesn’t shrink as much during cooking. This makes it easy to get uniform pieces.
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Skinless – Most platter bacon has the skin removed before slicing. This reduces fat content.
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Versatile – The thin, uniform slices make platter bacon perfect for serving in many ways.
Where Does Platter Bacon Come From?
Platter bacon can come from a few different cuts of pork:
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Pork belly – This is the most common cut used. Pork belly bacon has streaks of fat running through it.
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Pork loin – Bacon from the loin is very lean. It has little marbling or fat.
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Pork back – Back bacon is also quite lean. It may have a bit more fat than loin bacon.
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Jowl – Jowl or cheek bacon is an uncommon cut sometimes used. It’s extremely fatty.
Belly bacon is most often used for platter bacon. Back and loin cuts may also be used for a leaner serving option. The pork is cured, smoked, and sliced before being arranged on trays.
How Do Restaurants and Caterers Use Platter Bacon?
Platter bacon is the ideal bacon choice for large-scale food service operations. Here are some benefits it offers:
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Easy to cook large quantities quickly and consistently.
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Can be held warm and served hot or chilled and served cold.
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Allows for self-service at buffet lines.
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Quick to grab for dishes to order in high-volume kitchens.
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Versatile for using in breakfast sandwiches, pancakes, salads, and more.
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Cost-effective since it requires minimal prep.
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Consistent slice sizes make for uniform cooking and aesthetically pleasing presentation.
Platter bacon is ubiquitous at hotel breakfast bars, brunch buffets, and catered events. It offers efficiency, flexibility, and convenience commercial kitchens need.
Tips for Cooking Platter Bacon Perfectly
It’s easy to get delicious results when cooking platter bacon. Follow these simple tips:
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Use a baking sheet – Line a sheet with foil or parchment for even cooking. The bacon won’t stick.
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Preheat oven – Preheat to 400°F before baking. This prevents undercooking.
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Don’t overcrowd – Leave space between slices to allow heat circulation.
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Flip once – Flip the bacon halfway through for even cooking on both sides.
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Blot grease – Drain bacon on paper towels after cooking to remove excess grease.
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Quick microwave – Microwave platter bacon between paper towels for 60-90 seconds for easy crisping.
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Watch carefully – Check often to avoid overcooking. Platter bacon becomes brittle when overdone.
With the right techniques, platter bacon can be perfectly crispy, tender and ready to enjoy!
Is Platter Bacon Less Healthy Than Other Types?
Since platter bacon is often leaner than other cuts, some people assume it’s healthier. But all bacon should be eaten in moderation, whether it’s platter-style or thick-cut. Here are some health considerations with platter bacon:
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Still high in fat – While leaner than belly bacon, platter bacon is high in fat and calories.
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Often contains nitrates – Many types contain sodium nitrate for preservation. This may pose health risks when eaten in excess.
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Risk of carcinogens – High-heat cooking of bacon may produce carcinogenic compounds.
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High sodium levels – Bacon contains a lot of sodium, which may increase blood pressure.
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Nutrient benefits – Provides protein, amino acids, B vitamins, selenium, choline and phosphorus.
The bottom line is platter bacon should be an occasional treat, not a daily indulgence. It offers some nutritional benefits but the risks outweigh the benefits when consumed in high amounts. Practice moderation for optimal health.
A Tasty Treat in Moderation
Platter bacon offers convenience along with great taste. Understanding exactly what it is and how it differs from other types of bacon helps inform buying decisions. When enjoyed occasionally as part of a balanced diet, platter bacon can be a delicious addition to many dishes. Its versatility and popular flavor profile continue making it a go-to for breakfast menus and catered events alike.
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How to Cook Slab Bacon
Because you can control the thickness, you can slice bacon to meet any requirement. Thicker bacon is useful in recipes where thin slices would cook too quickly or burn. Slab bacon adds a smoky, salty flavor to food and has a satisfying texture: it’s crispy on the outside and chewy and meaty on the inside.
Just give me all the bacon and eggs you have…
FAQ
Is platter bacon cured?
What’s the difference between bacon and slab bacon?
What is really thick bacon called in the USA?
What is a substitute for slab bacon?
What is tender belly bacon?
First, let’s talk about bacon (more importantly, Tender Belly Bacon). A typically high-protein treat, United States style bacon is commonly made from side pork. In other words, the meat is cut from the side of the pig. However, in the United Kingdom, bacon is cut from the loin. This style is typically called Irish Bacon or Canadian Bacon.
What is a round slice of bacon?
The round slices are a type of back bacon made from pork loin, a cut of meat from the middle back of the pig. Leaner than regular bacon, Canadian bacon is cured and smoked with a flavor closer to that of ham. It’s also the reigning champion of eggs Benedict. This type is also known as “English bacon.”
What is buckboard Bacon?
Buckboard bacon is pork shoulder, boned, trimmed, cured, and smoked. It is much leaner than side bacon or belly. The meat to fat ratio is about 3:1 or more. If you want to make it, use my Canadian Bacon recipe. Candied bacon (above) can be made from American bacon. This is brown sugar bacon. At the top of the page are maple bacon and toffee bacon.
What does slab bacon taste like?
Characteristics: Rather than sliced into individual pieces, this type of bacon comes in a smoked slab with a large rind. Part of the Pig: Slab bacon comes from the belly and sides of the pig, which is the same area as American-style. Flavor Profile: Slab bacon is hot smoked, so it has a heavy smoky flavor.