Bacon. The mere mention of the word conjures images of crispy, smoky perfection. Whether it’s gracing a breakfast plate, adding a savory kick to a BLT, or crumbled over a salad, bacon’s versatility and flavor are undeniable. But have you ever stopped to consider the different types of bacon available, particularly the difference thickness makes? This article will delve into the world of thick-cut bacon, exploring its various names, characteristics, preparation methods, and why it’s become a favorite among bacon aficionados.
Understanding Bacon Thickness: A Matter of Cut
The thickness of bacon is primarily determined by how it’s sliced. The thicker the slice, the more substantial the bacon, leading to a different cooking experience and a more pronounced flavor profile. Standard bacon, often referred to as “regular” or “thin-cut,” offers a crispy texture. However, many find the thinner slices can easily become brittle and lose their meaty character.
The Standard Bacon Cut
Standard bacon usually measures between 1/16 and 1/8 of an inch thick. This thickness allows for quick cooking and a crisp, almost brittle texture when cooked well. It’s a popular choice for those who prefer a lighter, more delicate bacon experience.
The Rise of Thick-Cut Bacon
Thick-cut bacon, as the name suggests, is significantly thicker than standard bacon. Generally, it measures around 1/4 inch or even thicker. This extra thickness allows for a different culinary experience. Thick-cut bacon tends to remain chewier and meatier even after cooking, offering a richer, more substantial bite.
What Do You Call Very Thick Bacon? Exploring the Nomenclature
While “thick-cut bacon” is the most widely accepted and understood term, various other names are used to describe bacon with a significant thickness. These names often depend on the region, the butcher, or simply the preference of the individual.
Thick-Cut Bacon: The Universal Term
Thick-cut bacon is the most common and universally recognized term for bacon that is thicker than the standard cut. It’s a straightforward description that accurately conveys the key characteristic of the bacon.
Butcher’s Cut: A Sign of Quality
Sometimes, thick-cut bacon is referred to as “butcher’s cut” bacon. This term implies that the bacon was sliced with care and precision by a skilled butcher, often suggesting a higher quality product. The “butcher’s cut” designation can also suggest the bacon is from a specific, more desirable part of the pork belly.
Slab Bacon: A Different Form Entirely
While not exactly the same as thick-cut bacon, slab bacon deserves mention. Slab bacon refers to the entire uncured and unsliced pork belly. From a slab, one can cut bacon to their preferred thickness, including very thick slices. The term itself doesn’t describe the thickness, but is the source from which thick slices are often derived.
Other Regional or Brand-Specific Names
Depending on the region or brand, you might encounter other names for thicker bacon. These could be proprietary names created by specific brands or butchers to differentiate their product. Always pay attention to the thickness indicated on the packaging, as the name alone might not always be indicative.
The Appeal of Very Thick Bacon: Why People Love It
The popularity of thick-cut bacon stems from its unique characteristics, offering a different culinary experience compared to standard bacon. The following aspects contribute to its appeal:
Enhanced Flavor and Texture
The most significant draw of thick-cut bacon is its enhanced flavor and texture. The extra thickness allows the bacon to retain more moisture during cooking, resulting in a chewier, meatier texture. This, in turn, allows the smoky and savory flavors to be more pronounced.
Greater Versatility in Cooking
Thick-cut bacon’s robust nature makes it more versatile in cooking. It can withstand higher heat and longer cooking times without becoming brittle or crumbling. This makes it ideal for dishes where the bacon needs to retain its shape and texture, such as bacon-wrapped dates, bacon burgers, or even hearty stews.
A More Substantial Meal
For many, thick-cut bacon provides a more substantial and satisfying meal. The thicker slices offer a more filling experience, making it a great choice for breakfast, lunch, or dinner. Its heartiness is a strong selling point.
Cooking with Very Thick Bacon: Tips and Techniques
Cooking thick-cut bacon requires a slightly different approach than cooking standard bacon to ensure it cooks evenly and achieves the desired level of crispness without burning.
Low and Slow is Key
The key to cooking thick-cut bacon perfectly is to cook it low and slow. This allows the fat to render slowly, resulting in crispy bacon without burning the edges. Using medium-low heat on the stovetop or baking in a moderate oven are both excellent methods.
Stovetop Cooking: Achieving the Perfect Crisp
When cooking on the stovetop, start with a cold pan. Place the bacon strips in the pan and then turn the heat to medium-low. This allows the fat to render gradually, preventing the bacon from curling up and burning. Cook for several minutes per side, until the bacon is golden brown and crispy.
Oven Baking: A Hands-Off Approach
Oven baking is another excellent method for cooking thick-cut bacon, especially when cooking a large batch. Preheat the oven to 400°F (200°C). Place the bacon strips on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the bacon is crispy and golden brown. The parchment paper makes cleanup easy.
Experimenting with Different Cooking Methods
Other methods, such as grilling or using an air fryer, can also be used to cook thick-cut bacon. However, these methods require more attention to prevent burning. Regardless of the method used, always monitor the bacon closely and adjust the cooking time as needed.
Beyond the Plate: Creative Uses for Very Thick Bacon
Thick-cut bacon isn’t just for breakfast. Its robust flavor and texture make it a versatile ingredient in a wide range of dishes.
Bacon-Wrapped Delights
Thick-cut bacon is perfect for wrapping around various foods, such as dates, scallops, chicken, or even asparagus. The bacon adds a smoky, savory flavor and helps to keep the wrapped item moist.
Adding Flavor to Savory Dishes
Crumbled or chopped thick-cut bacon can add a burst of flavor to soups, salads, pasta dishes, and even desserts. Its salty and smoky notes complement a wide range of ingredients.
Bacon as a Standalone Snack
Sometimes, the best way to enjoy thick-cut bacon is simply on its own. Cooked to crispy perfection, it makes a satisfying and flavorful snack. Consider adding a sprinkle of black pepper or a drizzle of maple syrup for an extra touch of flavor.
The Art of Bacon Selection: Finding the Best Thick-Cut Bacon
Choosing the right thick-cut bacon can significantly impact the final result. Consider the following factors when selecting your bacon:
Fat Content: A Balancing Act
Bacon’s flavor comes from fat, but too much fat can result in greasy bacon. Look for bacon with a good balance of fat and lean meat. The fat should be evenly distributed throughout the slice.
Curing Method: Exploring Different Flavors
Bacon can be cured using various methods, each imparting a different flavor. Some common curing methods include dry-curing, wet-curing, and smoking with different types of wood, such as applewood or hickory. Experiment with different curing methods to find your favorite flavor profile.
Brand and Source: Quality Matters
The brand and source of the bacon can also affect its quality. Look for bacon from reputable brands that use high-quality ingredients and sustainable practices. Locally sourced bacon from a trusted butcher is often a great option.
Color and Appearance: Freshness Indicators
The color and appearance of the bacon can indicate its freshness. The bacon should be a vibrant pink or red color, with white or creamy-white fat. Avoid bacon that appears gray, brown, or slimy.
The Bottom Line: Embracing the Thickness
While “thick-cut bacon” is the most common and easily understood name, it’s clear that different terms exist. No matter what you call it, the key takeaway is that very thick bacon offers a unique and satisfying culinary experience. With its enhanced flavor, chewy texture, and versatility in cooking, it’s no wonder that thick-cut bacon has become a favorite among bacon lovers everywhere. So, the next time you’re craving bacon, consider reaching for the thick-cut variety and experience the difference for yourself. You might just find that it’s the only bacon you’ll ever want to eat again.
What is the most common term for very thick-cut bacon?
While there isn’t one universally agreed-upon term, “slab bacon” or “jowl bacon” are frequently used to describe very thick-cut bacon. “Slab bacon” generally refers to bacon that hasn’t been sliced yet, but is sold as a whole, thick piece. “Jowl bacon,” on the other hand, is specifically cured and smoked pork cheek, offering a richer and more flavorful profile compared to traditional belly bacon.
Another term you might encounter is “thick-cut bacon” which, while somewhat ambiguous, often implies a significantly thicker slice than standard bacon. Some butchers or stores might also invent their own descriptive names, like “butcher’s cut” or “steak bacon,” to highlight the thickness and premium quality of their product.
Is there a specific thickness measurement that defines “very thick” bacon?
Unfortunately, there isn’t a standardized measurement that definitively separates “thick-cut” from “very thick” bacon. Generally, standard bacon slices are around 1/16 inch (approximately 1.6mm) thick. Thick-cut bacon is usually about twice that, around 1/8 inch (approximately 3.2mm).
Therefore, “very thick” bacon would likely be anything significantly thicker than 1/8 inch. Some cuts might reach 1/4 inch (approximately 6.4mm) or even thicker, resembling small pork belly steaks. The exact definition ultimately depends on the butcher or vendor and their specific slicing practices.
Why is very thick-cut bacon often considered a premium product?
Very thick-cut bacon is considered premium for several reasons. First, it requires more time and attention during the curing and smoking process to ensure it’s cooked through properly without drying out. Second, the larger slices typically come from higher-quality pork bellies, as thinner bellies are less suitable for creating such substantial cuts.
Additionally, thick-cut bacon offers a superior eating experience. It boasts a more substantial, meatier texture with a better balance between crispy edges and chewy interior. This richness and enhanced flavor profile contribute to its reputation as a premium bacon product.
How does cooking very thick bacon differ from cooking regular bacon?
Cooking very thick bacon requires a lower and slower approach compared to standard bacon. High heat can quickly burn the outside before the inside is cooked through. Start by placing the bacon in a cold skillet and gradually increasing the heat to medium-low. This allows the fat to render slowly, resulting in evenly cooked, crispy bacon.
Consider methods like baking or using a sous vide pre-cook before searing for maximum tenderness and even cooking. Baking at a lower temperature (around 350°F or 175°C) allows the bacon to render its fat without burning, while sous vide ensures even cooking throughout the thick slices. Finishing with a quick sear in a hot pan creates a desirable crisp exterior.
What are some popular ways to enjoy very thick bacon?
Very thick bacon is incredibly versatile and can be enjoyed in numerous ways. Its substantial texture and rich flavor make it a delicious addition to classic breakfast plates, adding a satisfying and decadent element. It also shines as a standalone dish, perhaps glazed with maple syrup or brown sugar.
Beyond breakfast, consider using it in heartier dishes like bacon-wrapped dates, crumbled over salads, or incorporated into creamy pasta sauces. The smoky flavor complements a variety of ingredients, adding depth and complexity to both sweet and savory creations. Its thickness also makes it ideal for making BLTs or other sandwiches where the bacon can really stand out.
Where can I typically purchase very thick-cut bacon?
Very thick-cut bacon is most commonly found at specialty butcher shops and high-end grocery stores. These establishments often prioritize quality and offer a wider range of cuts and preparations compared to standard supermarkets. Look for bacon labeled as “slab bacon,” “jowl bacon,” or specifically marked as “thick-cut” or “butcher’s cut.”
Another option is to explore online meat delivery services that specialize in artisanal and premium meats. Many of these companies offer a selection of thick-cut bacon, often sourced from small-scale producers. Don’t hesitate to inquire directly with local butchers to see if they can custom-cut bacon to your desired thickness.
Does very thick bacon have a longer shelf life than regular bacon?
In general, the shelf life of bacon, regardless of thickness, is determined by its curing process and storage conditions, not the thickness of the slice. Properly cured and packaged bacon should last for about a week in the refrigerator after opening. Unopened, it can last for a few weeks, depending on the sell-by date.
However, thicker cuts of bacon might theoretically be less prone to drying out as quickly, simply because there’s more mass. To maximize shelf life, store bacon tightly wrapped in the refrigerator or freeze it for longer storage. Freezing can affect the texture slightly, so consider using it within a few months for optimal quality.