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Sep 13, 2008 06:08 PM

Difference's in bacon

I went to a local produce place today in the park. They had a stand where they were selling meats. I bought some Fresh Pork Bacon and I fried some up when I got home I made some up for BLT's. What a disapointment! It was absolutely tasteless.
Does anyone know the difference between what I bought and what you buy in the store? I'm confused. TIA

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  1. I think the "Fresh" part in the Fresh Pork Bacon might be to blame! I know that my local bacon is "preserved" with salt and spices, so I am assuming that it being fresh bacon maybe it had no salt/preservatives on it and therefore no flavor?

    1 Reply
    1. re: AnneBird

      I think Annebird might be right. Fresh pork bellies have become popular in the "high-end" restaurants. But bacon that you cook for breakfast is cured and smoked. In the southeast, they salt-cure bacon, and then smoke it. Of all the smokehouse meats from that part of the country, bacon is the only thing I can eat. Country ham, for me, is way over the top with it's over-powering saltiness. And, I don't care how thin you slice it, or what biscuit you put it on. I learned long ago that if someone is selling ham, and you have the choice between a "country ham" or a "city ham", take the city ham unless you have a HUGE tolerance to salt. I don't.

    2. It's possible that what you purchased was uncured fresh bacon which, unlike the bacon you might find in your supermarket, is not smoked. Bacon that is not "cured" is about as flavorful as fried pork belly. That's pretty bland without adding some form of spice.

      1 Reply
      1. re: todao

        Did it taste like fatty pork chop? It probably was sliced pork belly, without curing or smoking.

        Just be glad you didn't buy a whole fresh ham - i.e. plain pork (rear) leg. There's another thread about fresh picnic ham - the front leg.

      2. Sounds like the folks at the store may be a little naive. Bacon isn't just pork and fat. It has to be cured, and, for best results, smoked. If the meatmonger doesn't know the basics, it's a good place to avoid.

        1 Reply
        1. re: mpalmer6c

          There is lots on the Net on the topic of Fresh Bacon, and from what I read it needs to be cured. When you purchase fresh bacon from a butcher I think it is expected that you will home-cure it before using.

        2. Fresh pork bacon is just pork belly. There is no naivety on the part of the butcher, I've seen it sold as much in many places. I guess people think fresh pork bacon is more appetizing a name than pork belly. If you cure it and then smoke, you get bacon.

          Lots of asian recipes use fresh pork belly. Mostly braised first and then stir fried

          1. It is unfortunate that there is not a nationwide norm for meat names. I think what you got was, indeed, bacon that had not been processed. It is called pork belly, or side pork or probably many other names. It is used a lot in Chinese cooking, usually cut into squares and heavily seasoned and in a sauce. My mother (German from Russia) used to make a dish I loved with thick slices and "side pork" and hominy. Have no idea where she picked that up. It is good (health thoughts aside) in many dishes, but it won't cut it in a BLT.