Meat & Poultry · per 100g
A salt-cured pork product prized for its intense umami flavor and crisp texture when rendered, bacon serves as a potent culinary accent while being a dense source of animal fats and sodium.
Thiamin (Vitamin B1), Pantothenic acid
Fat, Thiamin (Vitamin B1)
Chloride, Sodium
Sum of Monounsaturated Fatty Acids, Sum of Polyunsaturated Fatty Acids
Nutritional summary
Interesting fact
The phrase 'bringing home the bacon' dates back to 12th-century England, where a church in Dunmow promised a side of bacon to any married man who could swear before God and the community that he had not quarreled with his wife for a year and a day.
Standout nutrients
Chloride
Sodium
Thiamin (Vitamin B1)
Niacin
Seasonality
Not available
Diet
Sustainability
Pork production generally has lower emissions than beef but higher than poultry or plant proteins.
Storage
Refrigerate
1–2 weeks
Keep in original packaging until use; once opened, use within 1 week.
Freeze
1–3 months
Quality declines after 1 month due to salt content accelerating rancidity.
Flavour
Harmonized from 2 validated sources
Claim citations
7