Hickory smoked bacon

American Walnut Smoked Bacon is a type of bacon that has been cured and smoked using American walnut wood, which gives it a distinctive, intense, and slightly sweet flavor with deep smoky notes. This ingredient is highly valued in cooking for its ability to provide a unique aroma and flavor to a wide variety of dishes, from classic breakfasts to stews, salads, and gourmet plates.

The origin of this type of bacon is closely linked to the culinary traditions of the southern United States, where the American walnut (Carya ovata) is a wood commonly used for smoking due to its ideal aromatic contribution for meats and sausages.

Regarding its properties, American walnut smoked bacon is rich in fats that provide texture and flavor, as well as proteins from pork. Furthermore, the smoking process helps to preserve the meat and develop compounds that intensify the flavor. However, it is recommended to consume it in moderation due to its sodium and saturated fat content.

In different Hispanic American countries, bacon can have various synonyms, although the most common term is tocino. In some places, it is also known as panceta or lasca de cerdo, although these terms can refer to similar cuts that are not always smoked. In the industry or in more informal contexts, you may find it simply as tocino ahumado (smoked bacon).