Salted lean bacon

Lean salted bacon is a type of pork meat obtained from the back or side of the pig, characterized by having a low-fat content compared to traditional bacon. It is a cured and salted cut, highly valued in cooking for its intense flavor and firm texture, which adds a savory and smoky touch to a wide variety of recipes.

This ingredient originates from traditional meat preservation techniques in Europe, especially in countries like Spain and Italy, where salting and curing were common methods to extend the meat's shelf life before modern refrigeration. Today, lean salted bacon is used in many cuisines around the world, including Latin America, to enrich stews, soups, scrambled dishes, and rice dishes, among others.

The properties of lean salted bacon include a high protein content and a moderate amount of sodium due to the salting process. It provides umami flavor and a crispy texture when cooked properly, but it should be consumed in moderation to manage salt intake.

In different Latin American countries, lean salted bacon may also be known as toque or tocineta magra, and in some places simply as tocineta or tocino, although the latter term can also refer to versions with a higher fat content.