Side Pork vs Bacon: Which One Should You Choose?

Side pork is a type of cured pork that can be used in many different recipes. Bacon, on the other hand, is made from side pork but has some distinct differences from traditional side pork. This article will help you understand what makes bacon different from its cousin and how you can use it to make your favorite dishes even better!

Bacon was invented by accident when someone left some meat out overnight and found it had become dry and brittle after being exposed to air for so long. The resulting product tasted great though, so they continued making more with this method until they perfected their technique (and added salt).

Today there are many different kinds of bacon available at grocery stores across America–from thick cut strips to thin sliced pieces–but all share one thing in common: they’re all made using similar methods as described above!

Criteria	Side Pork	Bacon
Flavor	Sweet, smoky, less fatty	Salty, savory, crispy
Nutrition	Less fat, less protein, less sodium	More fat, more protein, more sodium
Preparation	Braised, pan-fried, roasted	Fried, baked, boiled
Culinary Uses	Breakfast sandwiches, BLTs, soups, stews, casseroles	Sauces, gravies, vegetable dishes, salads
Price	Average $5-$8 per pound	Average $7-$10 per pound
Cultural Significance	Southern delicacy, staple of soul food cuisine	Popular worldwide, used as slang for anything related to food

Flavor

Side pork is a delicious cut of meat that can be used in many different ways. It’s a little sweeter than bacon, and some people prefer it over bacon because of this. Side pork has a distinct flavor that’s hard to describe, but if you’ve ever had it before then you know what we mean!

Side pork is often roasted in the oven or pan-fried with some oil until golden brown on both sides. You can also add seasoning like salt and pepper if desired. If using as an ingredient in another dish (such as stuffing), side pork usually needs no additional preparation before being added into your recipe

Nutrition

Side pork and bacon are both pork products, but they’re not quite the same. Side pork is from a pig’s belly and bacon comes from its back. While side pork has more fat than bacon, it also contains less protein and sodium than its counterpart.

Bacon is made by curing raw meat with salt, sugar and spices before smoking it over wood chips or other types of fuel for hours at low temperatures (usually around 100 degrees Fahrenheit). This process preserves the meat so that it can be stored without refrigeration for long periods of time–and makes it delicious!

The nutritional value of side pork vs bacon depends on how much fat has been added during processing (for example: smoked). In general though:

Preparation

Side pork is a delicious and versatile cut of meat that can be prepared in many different ways. Bacon, on the other hand, is a cured pork belly (the fatty part of a pig’s stomach) that has been smoked or boiled before being sliced into strips. Both meats are delicious but they have their own unique qualities and uses.

The most common method of preparing side pork is to braise it until tender and then serve it with gravy or sauce at breakfast time. Bacon can also be cooked in this manner but often times people will fry or bake it instead because these methods result in less fat loss than braising does–and who doesn’t want more bacon?!

Culinary Uses

Side pork is used in many of the same dishes as bacon. For example, it can be used to make a breakfast sandwich or a BLT. It can also be used as an ingredient in soups, stews and casseroles.
Bacon has quite a few culinary uses beyond just being eaten plain on its own!

You can use bacon to add flavor to sauces or gravies; it’s also great for cooking vegetables like Brussels sprouts and cauliflower because it adds smoky flavor without overpowering them with saltiness (which would happen if you were using salt).

Bacon also makes an excellent garnish for salads when crumbled into pieces–this way you get some crunchy texture without having any actual pieces of meat mixed into your salad greens!

Price

Side pork is a lower-cost alternative to bacon. It’s made from shoulder cuts of pork, which are typically less expensive than belly cuts. If you’re looking for an affordable way to add some smoky flavor to your dishes but don’t want quite as much fat or salt, side pork may be the right choice for you. The average cost per pound is around $5-$8 (depending on the cut).

Bacon is made from belly meat and has more fat than side pork does–upwards of 30%. This means that it costs more per pound than its counterpart: roughly $7-$10 per pound at most grocery stores (though prices can vary depending on where you buy it).

Cultural Significance

Side pork is a Southern delicacy that has been around for generations. It’s a staple of soul food cuisine and has become increasingly popular in recent years. Side pork is made by curing the meat with salt, sugar and spices before smoking it over hickory wood chips or other types of wood chips.

Bacon on the other hand is cured but not smoked meat from the belly side of a pig (or sometimes other animals). It can be eaten raw or cooked depending on its type; some types are made into lard while others are smoked or cured like ham or sausage products. Bacon has become so popular that it’s now used as slang for anything related to food!

Conclusion

Side pork is a great alternative to bacon, especially if you’re looking for something that’s less fatty and has more flavor. It can be used in all of your favorite recipes, but it does have some key differences from bacon:

• Side pork has less fat than bacon. If you’re trying to cut down on your fat intake, side pork is a good option since it has about half as much fat per serving compared with regular bacon (4 grams vs 9 grams).
• Side pork isn’t smoked like regular bacon–it’s cured instead. This means that its flavor profile will be different than regular smoked hams or other types of cured meats like prosciutto or pancetta.