Pork belly

Center-cut bacon is a type of pork belly that includes a balanced portion of lean meat and fat, obtained from the center of the pig's belly. This cut is highly valued in cooking for its intense flavor and juicy texture, a result of the mixture of fat and meat that provides an ideal balance for different preparations.

Origin: Bacon comes from the pork belly, a traditional ingredient in the cuisine of several countries, especially in Spain and Latin America. Its use dates back centuries, when pork was cured and preserved for later consumption.

Properties: Center-cut bacon is rich in fats, primarily saturated, and provides a high caloric content. It also contains proteins and is a source of minerals such as iron and zinc. Its fat adds flavor and juiciness to dishes, making it an ideal ingredient for frying, stewing, or flavoring soups, stews, and rice.

Synonyms in Latin American Spanish: Depending on the region, center-cut bacon may have different names, such as panceta in Argentina and Uruguay, tocineta in Colombia and Venezuela, or simply tocino in Mexico and other countries. In some places, it is also called tocinillo or tocino fresco (fresh bacon).