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Smoked bacon is a type of salted pork prepared from several parts of the animal, especially the belly and back, which is less fatty compared to the belly.
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A portion of unsliced bacon was once called flitch and today is known as slab. The single slice of bacon (rasher) is called slice or strip. The term rasher of bacon is sometimes encountered (e.g. on the menu at a restaurant) and is understood to mean a course of bacon (typically many slices).
Bacon fat liquefies and becomes drippings when it is heated. Once cool, it firms into a form of lard. Bacon fat is flavourful and can be used for various cooking purposes. Traditionally, bacon grease is saved in British and southern US cuisine, and used as a foundation for cooking and as an all-purpose flavouring, for everything from sausage to cornbread to salad dressing.
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Last update 2020-04-15. Price and product availability may change.