Conventional bacon is made from fatty slabs taken from a pig’s underbelly, then smoked and cured with salt, which concentrates flavor. Leaner Canadian bacon is cut from the loin and comes in cylindrical slices. Pancetta, also cut from the belly, is cured (salted or brined) but not smoked. Bacon has a longer shelf life than uncured pork. It can be refrigerated for up to 7 days and frozen for 3 months.
Best for: Pan-frying.