American bacon

American bacon has also played a big part in Puerto Rican cuisine.

It is very different from popular American bacon, which is typically sold soft and uncooked.

They were escorted throughout the camp, showed the quarters, the supplies of fine, American bacon and other provisions, the great stacks of cartridges.

John Lee is now frying American bacon for an afternoon snack, and Elizabeth soon hovers by the stove waiting for a piece to be done.

American bacons include varieties smoked with hickory or corncobs and flavorings such as red pepper, maple, honey, molasses, and occasionally cinnamon.

There are other high-quality American bacons on the market, smoked with hickory or corncobs, flavored with red pepper or molasses or even cinnamon.

Though American bacon is usually smoked (or injected with artificial smoke flavoring), Italian rolled and peppered pancetta and some kinds of Hungarian, German and French bacon are not smoked.

I followed her advice on the best beef cut to buy for a stew, and how to create lardons with American bacon; I learned the importance of drying the beef cubes (damp meat won't brown) and of sautéing only a small batch at a time (it will steam if crowded in the pan).