For those that like a little extra crunch with their bacon, try Rind on Bacon. The pork skin is usually taken off of bacon before it is smoked these days, but some customers still like the old-fashioned way of keeping the “rind” on the bacon.
Try our delicious and full-flavored bacon as a side dish for breakfast or topped on a club sandwich. We smoke all of our bacon on our family farm and check it by hand to make sure it has that great taste that makes you want more.
As a bacon lover, I’m always looking to expand my bacon horizons and try new and exciting varieties. Recently, I came across “rind on bacon” and was immediately intrigued What is this mysterious rind? And why have I never seen it on bacon before?
In my quest to uncover everything there is to know about rind on bacon, I did some digging and discovered that it’s actually a traditional style of preparing bacon that has been around for centuries. The rind refers to the skin that is left attached to the pork belly when making bacon.
While this old-school bacon has faded from popularity in recent decades, it’s starting to make a comeback among foodies and bacon aficionados looking to enjoy an enhanced flavor and textural experience.
In this complete guide, I’ll walk you through everything you need to know about rind on bacon so you can try this tasty treat yourself. Let’s get cooking!
What Exactly Is Rind on Bacon?
Rind on bacon is simply bacon that has the pork skin still attached to the fatty pork belly that it is sliced from. The skin of the pig is referred to as the “rind.”
This gives the bacon an extra layer of texture, with crispy, crunchy bits mingling with soft, chewy bits The rind also infuses the bacon with its own unique flavor as it cooks
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Rind = the skin of the pig
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Rind on bacon = bacon sliced from pork belly with rind still attached
It’s really as simple as that!
A Look Back at the History of Rind on Bacon
While we may not see it too often today, rind on bacon is actually the traditional and original way that bacon was prepared.
Dating all the way back to ancient times, pork meat would be cured and preserved by packing it in salt. The rind was left on the pork belly intentionally to protect the meat from insects, pests, and spoilage.
Over time, people realized that the salty, fatty rind added a delicious complexity of flavor and texture to bacon. It became a treasured delicacy!
This old-fashioned style of bacon preparation continued for centuries. It wasn’t until the mid-20th century that consumer preferences moved towards uniform, leaner, and rindless bacon options that were easier to mass produce.
While regular supermarket bacon may be rindless today, rind on bacon continues to be popular in many food cultures around the world. It’s a cherished ingredient and method in Italian, British, and German cuisine in particular.
Why the Recent Resurgence of Popularity?
So why has rind on bacon been gaining popularity again recently among foodie circles?
There are a few reasons:
Flavor – The rind adds incredible depth, complexity, and juiciness to the flavor of the bacon. Enthusiasts claim it takes bacon to the next level.
Texture – The mixture of soft, chewy rind and crisp, crunchy bacon is simply incredible. It takes basic bacon up a notch.
Artisanal Appeal – As people move towards buying local, quality, small-batch ingredients, rind on bacon has an appeal as a natural, old-world craft product.
Adventurous Eating – Foodies are looking for new and unique taste experiences beyond typical grocery store offerings.
For all these reasons and more, rind on bacon is poised to continue growing in popularity with bacon lovers looking to take their bacon experience up a notch!
How to Cook Rind on Bacon to Perfection
Cooking rind on bacon requires some special care compared to your average slice of supermarket bacon. Here are a few tips:
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Slice it thick – Around 1/4 inch slices are ideal to really get the full textural experience.
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Go low and slow – Cook over medium or medium low heat to render the fat slowly without burning the rind.
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Pan fry – This allows you to flip and monitor doneness easily. Cast iron or nonstick pans work great.
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Bake it – Baking in the oven at 375°F also works well for uniform doneness. Use a rimmed baking sheet.
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Microwave – Microwaving rind on bacon is possible too. Just cook in short increments and check frequently.
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Watch it carefully – However you cook it, keep a close eye to avoid overcooking.
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Drain excess fat – Let cooked bacon drain on paper towels before serving to remove excess grease.
Follow these tips and you’ll be rewarded with perfectly cooked rind on bacon! The rind will be crispy, the fat rendered, and the meat full of flavor.
The Health Benefits of Choosing Rind On Bacon
I know what you may be thinking: how could fatty, greasy bacon actually be healthy?
Well, it turns out that the fat content and makeup of bacon may not be as bad for your health as we once thought. Let’s look at some of the potential health benefits of rind on bacon specifically:
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Monounsaturated fats – The fat in pork contains high levels of monounsaturated oleic acid, the same heart healthy fat found in olive oil.
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Less processing – Rind on bacon is usually less processed than supermarket bacon. Minimal processing retains more nutrients.
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Higher fat content – More fat means less risk of overcooking the meat, resulting in a tenderer texture.
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Skin benefits – The skin contains collagen which provides unique health benefits, like reducing inflammation.
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Cholesterol minimally impacted – Dietary cholesterol has little effect on blood cholesterol for most people.
Of course, everything in moderation is key. But the health profile of bacon may not be as bad as you think, especially when it comes to high quality artisanal rind on bacon.
Where to Find Quality Rind on Bacon
If you’re hankering to try rind on bacon after reading this, you may be wondering where you can actually find it.
Here are some tips on sourcing great quality rind on bacon:
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Local butcher shop – Your best bet is asking a local butcher if they offer rind on bacon options. Many do upon request.
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Specialty online retailers – There are some specialty online meat purveyors offering all kinds of unique bacon preparations, like rind on.
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Farmers markets – Bacon makers at local markets sometimes sell rind on bacon varieties.
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International markets – If you have access to European specialty markets, you can often find rind on bacon used in traditional dishes.
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Direct from a farm – Some local pig farmers sell their bacon offerings direct to consumers, which may include rind on.
Searching out quality rind on bacon may take some extra effort, but it’s well worth it for the incredible flavor and texture!
Incredible Recipe Ideas for Rind On Bacon
Once you’ve got your hands on some beautiful rind on bacon, it’s time to put it to delicious use!
Here are just a few of my favorite recipe ideas for showcasing rind on bacon:
- Wrapped pork tenderloin or chicken breasts
- Garlicky Brussels sprouts with bacon
- Bacon, leek and potato soup
- Bacon jam or lardons
- Bacon and blue cheese stuffed mushrooms
- Classic carbonara sauce for pasta
- Candied bacon crumbles as a garnish
- Baked beans with bacon chunks
- Bacon mac and cheese with ritz crumb topping
- Bacon wrapped smokies or scallops
- BLT salad with bacon bits
The options are truly endless. Let the rind on bacon shine as the star or incorporate it as a flavor boost into both sweet and savory dishes.
Discover the Joy of Rind on Bacon
Far from just being unappetizing fat or skin, the rind transforms bacon into a delicious treat for all your senses. Crispy, crunchy, juicy, savory, smoky – it’s bacon turned up to 11.
By seeking out quality rind on bacon and cooking it properly, you can experience bacon in a whole new (yet actually quite old and traditional) way.
Here’s to new bacon adventures! Let the joy of rind on bacon into your life. Your tastebuds will thank you.
Cooking Rind-on Bacon
FAQ
Do you remove the rind from bacon?
Can you still get bacon with rind on?
Can you eat raw bacon rind?
Can you eat bacon skin?
What is bacon rind?
Bacon rind is often quite overlooked due to a lack of knowledge of the differences in consistency and taste compared to regular bacon. Bacon rind is the fatty skin coating your bacon slices. Nowadays, the bacon most easily found in supermarkets and stores has the skin removed. It all ows for a leaner and easier-to-cook ingredient.
Why do people eat rind on Bacon?
The pork skin was left on the meat to protect it from insects and other pests. Over time, people discovered that the pork skin added an extra layer of flavor to the meat, and rind on bacon became a popular delicacy. In the United States, rind on bacon was a common sight in butcher shops and grocery stores until the mid-20th century.
How do you cook rind on Bacon?
Cooking rind on bacon is a bit different than cooking regular bacon. Here are a few methods to try: 1. Pan-Fry: Simply slice the bacon with rind into 1/4″ strips and pan-fry over medium heat. Keep the bacon on the heat until the fat has become juicy and the meat has taken on its flavor.
What is rindless Bacon?
This traditional method of making bacon has been around for centuries, but it’s not as common in modern times due to consumer preferences for rindless bacon. The pork skin, or rind, adds an extra layer of flavor and texture to the bacon. It can be crispy and crunchy in some parts, while other parts are soft and chewy.