Bacon is one of the most popular breakfast meats. It is typically cured, smoked, or sometimes both, which adds to its savory taste. When fried or baked, the fat renders out, leaving behind crispy strips that are a staple.
Its salty, smoky flavor makes it incredibly versatile, used in everything from sandwiches to salads and even desserts.
But did you know there are different types of bacon, each with its own unique characteristics?
Regular Bacon comes from the belly of the pig. This cut is known for its layers of fat running through the meat, giving it that crispy texture and rich flavor when cooked
Shoulder bacon one of the types of bacon, however, the parts of the pig from which it is taken, along with its flavor, texture, and uses are quite different from that of regular bacon.
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What is Shoulder Bacon?
Shoulder bacon, also known as cottage bacon, comes from the shoulder area of the pig. It has less fat compared to regular bacon, and because it’s a leaner cut, it tends to be less crispy but meatier.
Like regular bacon, shoulder bacon is also cured and often smoked. It is sliced differently, typically in round or oval shapes, and has a slightly different texture when cooked—less crunchy but still flavorful. Because of its lean nature, shoulder bacon can be a healthier option for those watching their fat intake.
Difference Between Bacon and Shoulder Bacon
Cut of Meat
The most significant difference between regular bacon and shoulder bacon is the part of the pig from which they are cut.
Regular bacon comes from the belly, which is a fattier part of the pig, while shoulder bacon comes from the leaner shoulder area. This difference in cut impacts both the texture and fat content of each type of bacon.
Fat Content
Regular bacon has much more fat due to its belly origin. This fat renders out during cooking, leading to the crispy texture that many people love. Shoulder bacon, on the other hand, contains less fat and more muscle, which means it won’t get as crispy as belly bacon. Instead, it offers a chewier, meatier bite.
Texture
Both types of bacon can be fried, baked, or grilled, but the results will differ. Regular bacon crisps up and becomes crunchy, while shoulder bacon tends to stay softer and more tender when cooked.
Because of its fat content, regular bacon also tends to shrink more as the fat melts away, whereas shoulder bacon retains more of its size and shape.
Flavor
The high fat content in regular bacon gives it a richer, more indulgent taste, with the smoky, salty flavor many people crave. Shoulder bacon, being leaner, has a milder flavor. It still has that salty, savory taste but lacks the richness that the fat in regular bacon provides.
