Lean bacon

Lean bacon is a type of pork meat obtained primarily from the lower, lean part of the bacon, with a lower fat content compared to traditional bacon. Unlike bacon commonly known for its high percentage of fat, lean bacon offers a firmer texture and an intense flavor without being too greasy, making it an excellent option for those seeking a balance between flavor and health in their preparations.

Originating from the culinary tradition of various Spanish-speaking regions, lean bacon has been used in multiple typical recipes, particularly in dishes where a smoky or salty flavor is desired without adding excess fat. It is commonly used in stews, sautés, eggs, and as a complement in salads or soups.

In terms of its properties, lean bacon is a good source of protein and provides moderate amounts of B-complex vitamins, as well as minerals such as iron and zinc. As it contains less fat, it is a lighter option than conventional bacon.

In different Latin American countries, lean bacon may be found under various names or similar terms, including: lean tocino, lean panceta, or simply fat-free bacon. These terms may vary by region but refer to the same type of lean pork cut.