Of the 1.4 billion pounds of bacon consumed in 2001, 407 million of it was used by onsite operators, according to the National Pork Board. Obviously, knowing what to look for and how to get the best value is important. Here are some basics to consider. Types and GradesBacon is produced from smoked pork bellies and generally has a hardwood or smoky flavor. It comes in regular or lower-sodium and -fat varieties (in both pork and turkey) and flavored (peppered bacon, maple and applewood, for ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.