Fatty salted bacon

Fatty salted bacon is a fundamental ingredient in many recipes, especially in traditional and home cooking. It is the fatty, cured part of the pig, generally obtained from the belly or the ribs, which has been salted for preservation and flavor.

Its origin dates back to ancient meat preservation techniques where salt was used to prevent the proliferation of bacteria. Fatty salted bacon is very popular in various cuisines across Latin America and Spain, where it provides an intense flavor, a crunchy texture when fried, and a characteristic aroma that enhances stews, soups, eggs, beans, and traditional homemade dishes.

Among its properties, its high fat content stands out, making it a very energetic source and a great flavor enhancer. It also contains proteins and small amounts of B vitamins. However, due to its salt and fat content, its consumption should be moderate.

In the Hispanic American world, this ingredient is known by various synonyms that vary by country, such as: tocino, manteca, panceta, chirizo, tocinetas, or simply chicharrón (although the latter also refers to bacon fried into crunchy pieces).