Bacon

Salted bacon is an ingredient widely used in cooking to provide an intense flavor and a crunchy texture to a wide variety of dishes. It is obtained from pork meat, specifically from the belly or the part of the underside, which has been cured with salt and sometimes smoked to enhance its flavor.

Its origin dates back to traditional meat preservation techniques, especially in regions where refrigeration was not available. Salted bacon is very popular in the cuisines of Spain and Latin America, where it is included in stews, fried dishes, soups, and as a side for eggs, among other uses.

Among its properties, its high content of proteins and fats stands out, which give it energy and flavor, although it is recommended to consume it in moderation due to its high content of sodium and saturated fats.

In different Latin American countries, salted bacon goes by various synonyms, such as tocineta (Venezuela, Colombia), panceta (Argentina, Uruguay), tocino (Mexico, Central America), and in some areas it is also known as lardo or pella. It is important not to confuse it with other cuts or preparations like ham or cured loin.