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flesh of hogs—especially from the sides, belly, or back—that has been preserved by being salted or pickled and then dried with or without wood smoke. Traditionally, the process consisted of soaking the pork in brine or rubbing it in a salt mixture by hand, then smoking the sides in smoke from an open chimney. It sometimes took three or four months. Bacon is still home cured in some rural communities, but the bulk of its manufacture is carried on in large industrial meatpacking plants equipped to slaughter, dress, cure, smoke, and sell on a large scale. Bacon refers to different cuts in different countries. In the United States it usually means the side between the fifth rib and the hipbone. In Europe, the word bacon generally refers to one half of a fattened pig. Bacon has one of the highest fat contents of any cut of meat.


1. Francis, Baron Verulam, Viscount St. Albans. 1561--1626, English philosopher, statesman, and essayist; described the inductive method of reasoning: his works include Essays (1625), The Advancement of Learning (1605), and Novum Organum (1620)
2. Francis. 1909--92, British painter, born in Dublin, noted for his distorted, richly coloured human figures, dogs, and carcasses
3. Roger. ?1214--92, English Franciscan monk, scholar, and scientist: stressed the importance of experiment, demonstrated that air is required for combustion, and first used lenses to correct vision. His Opus Majus (1266) is a compendium of all the sciences of his age
References in periodicals archive ?
Leave it on the shelf Streaky bacon Croissant Butter Sausages Doughnut Biscuits Cream Cheese sauce Ice cream Full fat milk Cheddar cheese Burgers Minced beef Put it in the basket Lean back bacon Plain bagel Lower-fat spread Grilled fish fingers Currant bun Malt loaf Reduced fat yoghurt Tomato or vegetable sauce Lower-fat frozen yoghurt Semi-skimmed, 1% fat or skimmed milk * Lower-fat cottage cheese Lean steak Turkey mince True or false?
Fry eight rashers streaky bacon, chopped, in a large frying pan for five minutes.
Bacon & avocado warm pasta salad Serves 4 Ingredients 300g/11oz orzo 1tbsp sunflower oil 140g/5oz streaky bacon, chopped 140g/5oz cherry tomatoes, halved 1/2 x 190g jar pesto 2 avocados, stoned, peeled and sliced 70g bag rocket Grana Padano shavings, to serve Method 1.
INGREDIENTS 10 smoked streaky bacon rashers, rind removed 20 pork chipolatas METHOD Preheat the oven to 200C/400F/Gas Mark 6.
1 tbsp olive oil 4 rashers streaky bacon, chopped 1 clove garlic, crushed 1 baby leek, finely chopped 450g (1lb) broad beans, skinned 2 potatoes, peeled and chopped 500ml (18fl oz) strong chicken stock 1 x 100g (4oz) bag garlic and herb croutons 1.
2 litres chicken stock; 150g streaky bacon, thinly sliced into strips, plus another 100g cut into small squares; one medium carrot, diced; one medium onion, sliced; three sticks of celery, sliced; 1/2 leek, sliced; one heaped tbsp of butter; 1/2 small cabbage, shredded; 100ml double cream; salt and freshly ground black pepper; sprig of flat-leaf parsley and sage.
This does the same job and using smoked streaky bacon gives a richer, deeper taste.
ingredientsone brace of pheasant 8 rashers of streaky bacon duck fat or sunflower oil two sprigs of fresh thyme parsnip and potato puree 1 granny smith apple 4 teaspoons demerera sugar 25g butter madeira sauce braised red cabbage method.
For today's recipe I've used chicken breast - it doesn't have a lot of fat so I've put streaky bacon through the mix.
Recipe: Flammekeche 200g plain flour Pinch of sugar Large pinch sea salt 10g fresh yeast 3 tbsps extra-virgin olive oil 150ml lukewarm water 1 large sweet onion, peeled and thinly sliced 400g unsmoked dry-cure streaky bacon, thinly cut into strips (pancetta cubes will do just as well) 4-500ml crme frache Firstly, let's make the dough.
Scatter with two chopped crisply grilled back or streaky bacon rashers and top with the second slice of bread.
1 x 225g pack dry-cured smoked rashers streaky bacon, chopped