Article Overview: This article dives into what bacon is, where it comes from, and how its made. The article also talks about both the old-fashioned way of making bacon and the modern industrial way.
Bacon has always been a breakfast favorite and a great way to add flavor to many different foods. This versatile red meat will stay popular for a long time because it tastes rich and salty and is crispy and melts in your mouth.
Even for the bacon-lovers among us, you may not know what exactly bacon is and how it’s made. At S. By Clyde Weaver, we’re really interested in tasty cured meats and the old ways of making them, so we’re going to take some time to talk about what makes bacon that tasty meat we all know and love, as well as what the different labels on bacon mean.
We’ll see that not all bacon has the same high quality and great taste that your ancestors used to enjoy, but some companies like S Clyde Weaver are still committed to producing amazing bacon the traditional way.
Bacon has been popular for centuries, especially in the West. Pig breeding used to happen at certain times of the year. For example, piglets were born in the spring and grew fat as they got older until they were ready to be killed at the end of the year. Because pork could be cured to make ham, bacon, and other foods, it was a good and tasty way for families to get through the winter. In spite of modern refrigeration methods, people today still enjoy cured pork, including bacon.
Real bacon is made from pork, but there are some specialty products like turkey bacon that try to look like regular pork bacon. Bacon isn’t limited to a certain cut of meat like some other types of pork you might buy at the butcher or grocery store. The belly, back, or sides of a pig are all good places for bacon—basically anywhere with a lot of fat. In the UK, back bacon is the most common type. In the US, “streaky” bacon, also called side bacon, is more common. It is cut from pork belly.
People could buy pork belly, loin, or sides straight from the pig to cook, or they could buy bacon that hasn’t been cured yet so that people can cure it their own way. You have to cure the meat in a certain way before it can be made into bacon. We’ll go over that process in more detail in a moment.
Crispy, savory bacon is a beloved breakfast staple for many. However, an unsettling rumor has recently resurfaced that calls the origins of bacon into question – is bacon actually made from dog skin?
This alarming assertion warrants thorough scrutiny to determine if our favorite pork product has covert canine origins.
Evaluating the Evidence Behind the Dog Skin Claim
At first glance, the notion that bacon contains dog skin seems implausible. Upon closer inspection, there is no credible evidence to substantiate this rumor Several factors point to its likely falsehood
-
Pork belly is the well-documented primary source of bacon, not dog skin.
-
Mass usage of dog skin would require extensive, inhumane farming of dogs.
-
No proof exists of large scale dog skin harvesting for food products
-
Consumer backlash and legal prohibitions would deter dog skin usage.
While the origins of this far-fetched myth remain ambiguous, it clearly lacks reasonable basis. Next, let’s analyze the established ingredients that go into making bacon.
Inside Bacon: A Pork-Based Process
Reputable sources confirm pork, specifically the belly area, is the dominant bacon ingredient. Here is an overview of traditional bacon production:
-
Pigs are bred for meat yield, including pork belly.
-
The belly is cured in a brine solution, then later smoked.
-
Curing preserves the meat and adds flavor.
-
Smoking cooks the pork belly and provides a distinctive aroma.
-
The finished bacon is sliced and packaged for consumption.
This process results in the familiar appetizing strips of bacon we know and love. While niche artisanal bacons may incorporate other meats like turkey or beef, pork remains the mainstream star player.
Why Pork Dominates the Bacon Industry
Several factors make pork belly the prime choice for large-scale bacon production:
-
Cost – Pork is generally cheaper than other meats.
-
Supply – Pig farming provides abundant pork belly.
-
Flavor – Pork belly offers the ideal fat-to-meat balance.
-
Texture – Cured pork belly becomes perfectly crispy.
-
History – Traditional association with pork strengthens appeal.
With these inherent advantages, pork belly is ideally suited for meeting demand and consumer preferences.
What Regulations Prohibit Unknown Ingredients?
Using controversial animal ingredients like dog skin would face steep legal hurdles and consumer opposition.
-
Laws forbid slaughtering dogs for food in many jurisdictions.
-
Strict labeling requirements would necessitate declaring dog skin content.
-
Independent audits verify supplier practices, preventing unapproved meats.
-
Consumer backlash would punish brands caught deceiving shoppers.
The sizable risks and penalties make clandestine use of dog skin economically and socially untenable for any major food company.
Why This Myth Persists Despite Evidence
While bacon’s pork origins are well-documented, the dog skin myth still circulates periodically. What gives this falsehood such stubborn staying power?
Shock value – Such a disturbing notion instantly grabs attention.
Cultural gaps – Dog meat is consumed in parts of Asia.
Anti-meat agendas – Some groups use such claims to discredit meat industries.
Social media – Online forums accelerate spread of misinformation.
Confirmation bias – People focus on details that match preconceptions.
Awareness of these factors can help us recognize and rebut unfounded claims if they resurface.
Restoring Faith in Bacon Through Education
To alleviate lingering doubts, the pork industry and regulators must be proactive in educating consumers and promoting transparency. Suggested initiatives include:
-
Publicizing visits to production facilities to showcase pork origins.
-
Tracing bacon supply chains from farm to table.
-
Enforcing stringent labeling and compliance audits.
-
Debunking false claims through public awareness campaigns.
-
Explaining production methods in simple, engaging infographics or videos.
Arming shoppers with facts on bacon’s origins can help erode the dog skin myth over time.
Impact on the Bacon Industry
Unfounded assertions that bacon contains dog skin can destabilize consumer trust and demand for bacon products. Pork suppliers may need to invest substantially in clearing their name and differentiating their products from nasty rumors.
Bacon manufacturers will likely need to improve transparency around their supply chains and ingredient sourcing. Detailed documentation showing pork as the sole bacon ingredient can help reassure buyers. Producers may also lobby for stricter regulations prohibiting misleading labeling.
In the end, getting ahead of this myth before it escalates can prevent lasting damage.
Our Evolving Relationship with Food
This bacon controversy opens a window into the evolving complexities around food ethics and transparency. Social media enables new food fads and ideas to spread instantly even without factual basis. Public awareness and values around food are shifting as well.
In this environment, companies must proactively address myths, provide education, and advocate for transparency. Truthful labeling and supply chain details are more crucial than ever for maintaining consumer trust.
The Takeaway: Bacon Remains a Pork Product
In conclusion, examining the evidence makes it abundantly clear that allegations of bacon originating from dog skin are false. Pork belly remains the well-documented primary ingredient. Practices required for stealing dog skin would violate legal prohibitions and mainstream ethics.
The Traditional Bacon-Making Process
What is the traditional way to cure bacon? It starts with a fresh cut of pork and ends with a tasty, long-lasting meat. Raw bacon is rubbed with salt and other spices, which gives it flavor and cures the meat over a week or two. In some cases, sugar is added to the dry rub for some sweetness. This method is known as dry curing since you don’t add any liquid during the curing process.
Most of the time, bacon that has been cured is rinsed off, dried, and then put in a smoker to keep it fresh and add flavor. Typically, the smoking process happens at a low heat, enough to flavor the bacon without cooking it. Whether you use applewood, hickory, cherry, or any other type of smoke wood chips in the smoker, they can give the food a certain flavor. Sometimes, dry-cured bacon is hung out in the cold for weeks or even months to dry out without being smoked.
Dry-cured bacon tends to have a more robust flavor than wet-cured bacon, which we’ll discuss next. Dry curing is the time-honored method for curing bacon, so traditional types of bacon are generally dry-cured. This process is more time-consuming, though, so it has become increasingly rare in the U. S. today. You can still get traditional dry-cured bacon, however, from artisanal companies like S. Clyde Weaver.
The Industrial Bacon-Making Process
Most bacon today is cured through wet curing. A brine is made by mixing traditional curing ingredients like salt, sugar, sodium nitrite, and maybe even some other chemicals or seasonings. The bacon is either placed in the brine to soak or, more commonly, is injected with the brine. It takes a little longer to cure with immersion than with pumping, which is the injection method. After curing, as with dry-cured bacon, the cured bacon can now be smoked for enhanced flavor and preservation.
What’s more common for commercially produced bacon, however, is putting the cured pork into a convection oven. This process takes around six hours or more — much faster than smoking, which can take multiple days. When bacon is heated in an oven rather than smoked, liquid smoke may be added to help the meat achieve a smoky flavor.
Industrial processes of curing bacon result in bacon that is higher in moisture and generally lower in flavor intensity. The added moisture increases the weight of the bacon which, in turn, increases the cost of the bacon. The cost per pound for dry-cured bacon may be higher than commercially-made bacon, but you’re getting more meat and more flavor — not water. Remember, commercial bacon-making methods are aimed at mass production rather than exceptional quality.
You may be wondering what makes the different kinds of bacon you see at the butcher, grocery store, or online store different now that you know how bacon is made. We’ve already learned about two main distinctions — dry curing and wet curing. Remember, though, that most bacon you’ll find is wet-cured, and yet there are still many different kinds. What’s in the cure, how the meat is smoked, and how it’s cut are all things that affect how good the meat is.
Let’s look at 10 types of bacon any bacon connoisseur should recognize and understand.
Most bacon that you buy is already cut into slices, so all you have to do is put the slices in the pan. However, you can buy bacon unsliced. An unsliced section of cured pork belly is known as slab bacon. Slab bacon is typically sold with the rind still on, which you can remove yourself before cooking.
Some recipes call for big pieces of slab bacon, but since bacon is usually cooked in slices, you’ll need to cut it yourself to get the slices you want.
One of the distinctions you’ll find with different types of bacon is the thickness of the slices. There are no regulations for the standard thickness of bacon slices, but most bacon is sliced to around 1/16 of an inch thick. Slices that are thinner or thicker than normal are typically labeled as such.
Even though not many kinds of bacon are called “thin-cut,” you can find thick-cut bacon. This bacon is typically about twice as thick as standard bacon slices. You can make a heartier breakfast with thick-cut bacon, and it’s also easy to cut up and add to dishes like pasta carbonara, green beans, and more.
As we mentioned earlier, bacon isn’t necessarily defined by a specific cut of meat. However, center-cut bacon is. If bacon says “center-cut,” it means it came from the middle of the pork belly, close to the bone. This section is less fatty, so it’s a good option if you’re looking for leaner bacon.
When you fry bacon on the stove and drain off the grease, the lower fat content won’t make a big difference. But it can help when you’re making certain recipes, like appetizers where you wrap something in raw bacon before cooking it and don’t want the appetizers to soak up too much fat.
bacon made with dog meat/ skin
FAQ
Is bacon made of skin?
What part of the animal is bacon?
Is bacon a dog or pork?
Is Bacon made from dog meat?
Bacon is traditionally made from pork, specifically the belly, back, or sides of a pig. Other types of bacon, such as turkey bacon, may be made from different animals, but they are always clearly labeled as such. The idea that bacon is made from dog meat likely stems from a misunderstanding or a deliberate attempt to spread misinformation.
What is skin on Bacon?
Some of you might be wondering what we mean by skin on bacon, since the kind you buy in the store doesn’t have anything that you would refer to as “skin.” In order to understand what we’re talking about, you need to know where bacon comes from. Bacon is a form of salt-cured pork, usually made from the belly (or side) of the hog.
What is real bacon?
With the exception of specialty products like turkey bacon that seek to imitate traditional pork bacon, real bacon is made from pork. Unlike some other types of pork you might purchase from the butcher or supermarket, bacon isn’t defined by being from a specific cut of meat.
Can you make bacon from pork belly?
Bacon is a form of salt-cured pork, usually made from the belly (or side) of the hog. It’s possible to make bacon from the back or even the jowls, but the most popular version (at least in the US) is made of pork belly. Although you can have the butcher remove the skin for you (see below), pork belly is usually sold with the skin on.