Which Country Eats the Most Bacon? A Look at Bacon Consumption Around the World

Bacon is a beloved food for many people around the world The salty, smoky, crispy cured pork just seems to make everything taste better But which countries eat the most bacon? I decided to dig into the data on global bacon consumption to find out.

Bacon Consumption by Country

According to data from the Organisation for Economic Cooperation and Development (OECD), the United States leads the world in per capita bacon consumption. Each American eats on average 35 kg of bacon per year That adds up to over 1 billion kg consumed annually nationwide.

The countries rounding out the top five bacon eating nations are:

• Australia – 3.1 kg per capita
• Canada – 2.5 kg per capita
• Denmark – 2.0 kg per capita
• Austria – 1.7 kg per capita

So it seems bacon loving is concentrated heavily in North America and certain northern European countries.

Some other interesting bacon consumption statistics:

• Germans eat the most bacon in total volume, thanks to their large population. Each German eats about 1.6 kg per year.
• Hungarians have the highest bacon consumption among eastern European countries at 1.3 kg per capita.
• The United Kingdom eats slightly less bacon than the world average, at just 1.2 kg annually per person.
• Mexico is the leader in bacon eating in Latin America, consuming 1.0 kg per capita.
• South Korea eats the least bacon of the OECD countries tracked, at just 0.1 kg per person.
• In total, OECD residents eat approximately 5.7 million tonnes of bacon per year.

So while the United States leads the world in per person bacon eating, it seems most countries enjoy at least some bacon in their diets.

The History of Bacon

Bacon has a long and illustrious history spanning thousands of years. The early origins of bacon can be traced back to 1500 BCE in China, where pork bellies were salt cured and smoked. Ancient Romans and Greeks also preserved pork in a similar brined fashion.

In Europe during the Middle Ages, bacon became cemented as a popular staple food. Pigs were easy for peasants to raise and care for, and bacon provided a way to preserve meat through harsh winters when fresh food was scarce. The bacon would be smoked and salted for months or even years to fully cure it.

By the 1700s, bacon was firmly established in British and American cooking and its popularity spread with colonialism. Today, bacon remains a beloved breakfast food, often paired with eggs, and a tasty addition to sandwiches, burgers, salads and more.

How Bacon is Made

To understand bacon’s popularity, it helps to know how it gets that signature flavor, texture and smell. Traditional bacon is made from pork belly meat from the side of the pig. Here are the basic steps to bacon production:

• Curing – The pork belly is cured by submerging it in a brine solution or rubbing it with dry cure mix containing salt, nitrates, spices and sometimes sugar. This helps preserve the meat and adds flavor.

• Smoking – After curing for several days, the pork belly is smoked slowly over a wood fire for hours or days. Smoking cooks the meat while also infusing a smoky aroma.

• Slicing – Once smoking is complete, the cured and smoked pork belly is sliced into rashers. The bacon slices are then packaged for consumers.

• Cooking – To finish, bacon is fried or baked until crispy and browned. The high fat content makes for delicious flavor and a satisfying crunch.

So through careful curing, smoking, and cooking, humble pork belly is magically transformed into the mouthwatering treat we know as bacon.

Why Do People Love Bacon so Much?

With bacon’s long history and delicious taste, it’s no wonder people across so many cultures have embraced it heartily. Here are some of the top reasons bacon has earned its global fanbase:

• Versatility – Bacon enhances the flavor of nearly any savory dish. Its umami depth rounds out vegetables, eggs, meat, seafood – you name it.

• Crunch – When cooked properly, bacon develops an irresistible crisp, crispy texture. The contrast of crunch with a tender meal just makes everything better.

• Smoky aroma – Bacon’s signature smell evokes campfires, relaxing weekends, and comfort. It’s hard not to love that warm, nostalgic aroma.

• Saltiness – The saltiness and savoriness of bacon satisfies cravings. The curing process concentrates umami flavor.

• Fatty richness – Bacon fat carries flavor. When cooked, it creates a mouth-coating richness that enhances any dish.

• Convenience – Bacon cooks up quickly and stores well. It’s an easy way to add lots of flavor conveniently.

Clearly bacon has earned its well-deserved place in the pantheon of world-famous foods. Regardless of the country, bacon just makes people happy.

How to Cook Bacon Perfectly

To enjoy bacon at its best, it pays to cook it properly. Here are some tips:

• Choose thick cut bacon – Go for a thicker cut with more fat marbling for crispy bacon that’s not overly crunchy. Standard sliced bacon tends to burn too quickly.

• Cook over medium-low heat – Don’t rush it! Cook the bacon slowly over medium-low heat so the fat renders gradually without scorching.

• Use a skillet or baking sheet – Cook bacon in a heavy skillet or on a foil-lined baking sheet in the oven. This allows the fat to drain away evenly.

• Turn frequently – Flip the bacon every minute or two to ensure even cooking on both sides.

• Drain fat as needed – Remove excess fat during cooking so it doesn’t burn. Pour off accumulated grease after removing bacon slices.

• Blot grease – After cooking, transfer bacon to paper towels to absorb excess grease. Dabbing both sides will keep it from getting soggy.

• Sprinkle black pepper – A dash of freshly cracked black pepper balances the saltiness perfectly.

Follow these tips and you’ll be rewarded with irresistibly crispy, flavorful bacon every time.

Health Concerns Around Bacon

Of course, it wouldn’t be a complete discussion of bacon without acknowledging the health concerns surrounding it. As delicious as bacon is, it is an extremely fatty, salty, processed meat with links to certain health risks. Here are a few things to keep in mind:

• High in saturated fat – Bacon contains lots of saturated fat, which can raise LDL cholesterol levels when eaten in excess.

• Loaded with sodium – The salt used to cure bacon packs tons of sodium, which may increase blood pressure.

• Nitrates may be harmful – Bacon can contain nitrates and nitrites to preserve color, but some studies link these to cancer.

• Can contain carcinogens – Cooking at high heat and charring bacon may produce carcinogenic compounds.

• Processed meat risk – Processed meats like bacon are classified by the WHO as carcinogenic when eaten frequently.

For these reasons, bacon is best enjoyed in moderation as part of a healthy, balanced diet. Limit portion sizes to 2-3 strips and balance it with vegetables, fruits, and whole grains. Enjoy bacon as an occasional treat, not a daily indulgence.

Final Thoughts on Bacon Consumption

Bacon holds a special place in the hearts and on the plates of millions of people globally. Americans may take the top spot for per capita bacon eating, but many countries including Australia, Canada, Denmark, Germany and more have a strong bacon tradition.

When cured, smoked and cooked properly, bacon offers an irresistible blend of salty, smoky, fatty flavor that enhances nearly any dish. Its versatility and convenience help explain why it has been so eagerly adopted worldwide.

But like any rich, processed food, bacon should be enjoyed responsibly in moderation as part of an overall healthy lifestyle. When treated as an occasional treat, bacon can absolutely have a place in most diets.

So next time you enjoy a crispy, mouthwatering bite of bacon, consider how it fits into your eating habits. And if you overindulge from time to time like many bacon lovers, try adding more vegetables and getting back on track the next day. Moderation and balance allows us to happily keep bacon on the global menu.