What is Rindless Bacon? A Complete Guide

Crispy, smoky, salty bacon is a staple ingredient that can make almost any dish better. But when scanning the bacon options at the grocery store or butcher shop, you may come across an unfamiliar variety called “rindless bacon” So what exactly is rindless bacon and how does it differ from regular sliced bacon?

An Overview of Rindless Bacon

Rindless bacon is bacon that has had the rind or skin removed before being sliced and packaged. The rind refers to the thick, chewy outer layer of skin and fat that runs along the edge of a full pork belly or bacon slab.

To make rindless bacon, this rind is cleanly cut off, leaving just the juicy meat and marbled fat behind The bacon can then be sliced, cured, smoked, and cooked without the stubborn rind attached.

Rindless bacon provides a more tender, uniform texture and appearance once cooked since the tough, irregular rind has been removed. It’s ideal for those who prefer bacon without having to trim away the smoky rind after cooking.

Where on the Pig Does Bacon Come From?

Bacon is made from pork belly, the fattiest section of the pig that runs along the underside. This area contains streaks of meat interleaved with creamy white fat running through it.

The pig’s belly is first cured in a salt and nitrite mixture, sometimes with spices like peppercorn, paprika or maple syrup added. It is then smoked or liquid smoke is applied to infuse flavor. Finally, it is sliced into the familiar thin strips we recognize as bacon.

During this process, the belly may be left fully intact with the rind still attached. Or for rindless bacon, the rind is removed at some stage before packaging.

What is the Rind on Bacon?

The rind refers to the thick, leathery outer layer of skin on one side of an intact pork belly. It’s made up of collagen, elastin and fatty connective tissues.

When bacon is cured and smoked with the rind still on, this skin shrivels and toughens forming the charred, chewy rind of fully cooked bacon strips. It contains concentrated smoky, salty flavors but requires longer cooking times to soften.

For rindless bacon, this outer skin layer is simply removed by slicing along one side to cut it off. What’s left behind is just the prized bacon meat and fat.

Benefits of Choosing Rindless Bacon

Here are some of the advantages of using rindless bacon:

• No need to trim away the smoky rind after cooking
• More uniform shape and texture
• Shorter cooking time with no rind to crisp
• Leaner with less pure fat from the rind
• Easier to incorporate into recipes
• Visually appealing uniform strips
• Delivers all the flavor without the chewiness

For those who love the taste of bacon but not the chewy rind, rindless provides an attractive, quick-cooking alternative.

How to Cook with Rindless Bacon

Rindless bacon can be used in all the same ways as regular bacon. Here are some cooking tips:

• Choose thinner sliced rindless bacon for optimum crispness. Thick slices may not fully crisp.

• Bake on a wire rack set over a baking sheet to allow fat drippings to fall through.

• Fry over medium heat to render the fat slowly and avoid burnt edges.

• Add crumbled rindless bacon to burgers, salads, pasta, pizza and more for a salty crunch.

• Wrap foods like scallops, shrimp or chicken in rindless bacon before baking or grilling.

• Mix diced rindless bacon into dips, appetizers and starters for a boost of flavor.

Rindless bacon offers the same versatility and flavor for all your favorite recipes.

How to Store Rindless Bacon Properly

To maintain freshness and quality, be sure to store rindless bacon properly:

• Keep refrigerated at 40°F or below in original packaging or sealed container.

• Use within 7-10 days for peak flavor and texture.

• For longer storage, divide slab into portions and freeze up to 2 months.

• Thaw frozen rindless bacon slowly in the refrigerator before cooking.

• Avoid temperature fluctuations that can accelerate spoilage.

With proper storage and handling, rindless bacon stays fresh and ready to cook when you need it.

Is Rindless Bacon Healthier Than Regular?

When it comes to nutrition, rindless bacon is comparable to regular bacon:

• Lower in fat overall since the pure fat rind is removed.

• Still high in saturated fat, sodium, nitrates.

• Contains protein, vitamins B1, B2, B3, B6 and B12.

• Provides zinc, magnesium, iron, phosphorus, potassium.

• Roughly 50 calories and 5g fat per slice depending on thickness.

• Minimal difference in calories, fat, sodium compared to regular.

While rindless may have slightly less fat due to the missing rind, both are still high sodium, high fat foods. Practice moderation when enjoying either type of bacon.

Should I Choose Rindless or Regular Bacon?

The choice between rindless and regular bacon comes down to personal preference:

Rindless

• Preferred by those who dislike chewing the rind.

• Yields uniform strips that cook quick and even.

• Ideal for recipes where texture and appearance matter.

• Provides pure pork belly flavor without the rind.

Regular

• Provides more complete pork belly with rind intact.

• Delivers concentrated smoke and spice flavors in rind.

• Rind helps bacon hold together better when cooking.

• Requires trimming rind after cooking if desired.

For convenience, quick cooking times and a clean presentation, rindless bacon is a great option. But for maximum pork belly flavor and experience, regular bacon may be preferred by some.

Rindless bacon provides all the meaty, smoky, salty goodness of bacon without the chewy rind. Removing this outer skin layer gives it a more uniform look and feel while also reducing cooking time. While minimal impact on nutrition, the lack of rind makes it easier to incorporate into recipes. For those who want tender, quick cooking bacon minus the rind, rindless is the way to go.