Page 1 of 3 123 LastLast
Results 1 to 10 of 24

Thread: This is not bacon - how do you call this? page

  1. #1
    JPA's Avatar
    JPA
    JPA is offline Senior Member
    Join Date
    Nov 2010
    Location
    Portugal
    Posts
    427

    This is not bacon - how do you call this?

    Bacon is made out of pork belly, but over here we usually are more fond of grilled pork belly, I'm not sure what to call this.

    In my country we call this "entremeada grelhada" (forget the sausages), which is probably something along the lines of pork belly grilled? I can't find an accurate source of food data to track calories and nutrients on this one. Any help?



    Here's another pic of it raw:

    Last edited by JPA; 07-07-2011 at 06:46 AM.

  2. #2
    Drain Bead's Avatar
    Drain Bead is offline Senior Member
    Join Date
    Jan 2011
    Location
    Columbus, OH
    Posts
    159
    Maybe do a search for chicharrones? Those are cooked a bit more than the ones in your picture, but it's the same general idea.

  3. #3
    ZenGopher's Avatar
    ZenGopher is offline Junior Member
    Join Date
    Mar 2011
    Location
    Michigan
    Posts
    25
    I pulled this up just googling 'pork belly nutritional data'. Calories in Pork Belly and Nutrition Facts

  4. #4
    donnal's Avatar
    donnal is offline Member
    Join Date
    Jun 2011
    Posts
    44
    This looks like bacon to me! And, it doesn't look like chicharrones at all! Why do you not think it's bacon? Seems by the composition of meat to fat showing in the image, that using bacon as the nutritional info would be about as close as you could get. Just my 2 cents, but I am newly primal so I am no expert.

  5. #5
    brahnamin's Avatar
    brahnamin is offline Senior Member
    Join Date
    Jun 2009
    Location
    brahnamin@gmail.com
    Posts
    942
    It's thick sliced bacon. Not like you get in the packages that say Thick Sliced, which are only about half that girth, but like the kind you get your butcher to slice for you. Just go in and tell him you want X lbs of 1/4" sliced pork belly. WFM can do it if you have one near you and it has a full-service meat case. Though you might want to call ahead and make sure they have whole bellies on hand.

  6. #6
    JPA's Avatar
    JPA
    JPA is offline Senior Member
    Join Date
    Nov 2010
    Location
    Portugal
    Posts
    427
    Isn't bacon something that you need to dry or add salt to it or something?

    This meat we call "entremeada" is from the pork's belly annd is usually grilled in large stacks. Bacon, I believe, is small slices of the same pork belly but in which you add salt and let it dry (cured?)? I'm still not sure but that's what I'm thinking.

    EDIT: I just checked the wikipedia page: http://en.wikipedia.org/wiki/Bacon

    In continental Europe, this part of the pig is usually not smoked like bacon is in the United States
    So the bacon you guys are referring to, in your culture, is dry, cured or smoked, the ones we eat here are not the small slices you eat over there, we chop thick slices (thick for you, regular for us) of the pork's belly, we grab it and grill it or fry it right away.

    Maybe this is the difference between both?
    Last edited by JPA; 07-07-2011 at 08:03 AM.

  7. #7
    Knifegill's Avatar
    Knifegill is offline Senior Member
    Join Date
    Oct 2010
    Location
    Washington state
    Posts
    6,741
    Plenty of bacon here is the US is just that cut of meat sliced thinner. It can be found cured or smoked, but is also available in normal form.

  8. #8
    brahnamin's Avatar
    brahnamin is offline Senior Member
    Join Date
    Jun 2009
    Location
    brahnamin@gmail.com
    Posts
    942
    If it's not cured or salted or otherwise baconized I guess it's just thick sliced fresh pork belly.

  9. #9
    Twinwolf's Avatar
    Twinwolf is offline Senior Member
    Join Date
    May 2011
    Location
    Pottstown PA
    Posts
    175
    I get uncured bacon all the time in the US. Granted it's thinner than yours, but all you have to do is add the weight imost trackers for uncured and you will be as close as you can get on a tracker..
    "If a man has common sense, he has all the sense there is."

    My Journal - http://www.marksdailyapple.com/forum/thread30234.html


    Starting weight prePB - 258 lbs on 5/6/11

    244.2 lbs on 6/3/11 (28 days in!)

    240 lbs on 7/1/11 (59 days in!)

    234.2 on 7/15/11 (73 days in!)

    228.2 on 8/12/11 (101 days in!)

    224 on 8/28/11 (117 days in!)

    220.6 on 9/14/11 (134 days in!)

    Goal weight PB - 205 lbs

  10. #10
    Diana Renata's Avatar
    Diana Renata is offline Senior Member
    Join Date
    May 2009
    Location
    Knoxville, TN
    Posts
    5,394
    Primal Blueprint Expert Certification
    Here uncured bacon is also called "side pork" but it's getting more and more rare to find it under that name.

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •