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Slab bacon is a large cut of pork belly that is cured and sometimes smoked. It can be cut to suit a cook’s needs and preferences. It is not widely available in supermarkets and should be stored properly to avoid spoilage.
Slab bacon is a substantial cut of pork belly that is usually cured and can also be smoked. It is typically cut into smaller portions based on a cook’s needs and preferences, allowing for more culinary freedom than pre-sliced bacon. Bacon can sometimes be hard to find, although it is often available at butchers and specialty food stores. Once you have purchased this type of bacon, it is important to store it properly to avoid spoilage.
Usually, this type of bacon consists of a substantial cut of pork belly. This is the same cut of pork from which most North American bacon is derived, and both types of bacon tend to be composed largely of strips of fat. The main difference between bacon and typical North American bacon is that the former is sold in a rectangular block, while the latter is pre-cut into relatively thin pieces.
In most cases, this bacon is either pre-seasoned or treated with a combination of salt, nitrates and nitrites. This treatment imparts flavor to the meat while also making it inhospitable to harmful bacteria. Sometimes this bacon is also smoked or temporarily placed in an enclosed space with a smoke-producing material such as firewood. The smoking process adds flavor and in some cases helps preserve the bacon.
Perhaps the main benefit of bacon is the fact that a cook can cut it to suit his needs and preferences. If you prefer sliced bacon that’s thicker than what’s usually sold in supermarkets, for example, you’re welcome to cut thick chunks from a slab. If he needs a large piece of bacon to flavor a soup or stew, he can cut a large block from the slab.
Depending on where you live, this type of bacon can sometimes be hard to find. In general, it is not widely available in supermarkets. Those looking to purchase a slab of uncut bacon might try visiting a butcher shop, specialty food store, or farmers market.
After you purchase slab bacon, it’s important to store it properly to prevent bacteria buildup. Because a cut of this type of bacon is usually quite large, it can potentially hold weeks worth of meat. Like most raw meats, while raw, this type of bacon will only stay fresh for a few days. Therefore, to avoid foodborne illness, those who don’t plan to cook a whole slab of bacon within a few days of purchase should trim off the excess, wrap it carefully, and freeze it for future use.
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