Good source
Protein
15.8 g · 32% DV target
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.
Bacon is a significant source of solid fats (a category including saturated and trans fats) and sodium in the American diet .11
Regular consumption is consistently linked to an increased risk of chronic diseases, with a systematic review finding that eating two slices of bacon per day is associated with a two-fold higher incidence of type 2 diabetes .135
High intake of processed meats like bacon is well-established as a risk factor for several cancers, specifically colorectal, colon, rectal, and lung cancers .27
While institutional guidelines recommend moderating intake to reduce disease risk, some researchers note that the certainty of evidence in certain meat studies is low, leading to ongoing debate regarding the strength of specific dietary recommendations .34
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
15.8 g · 32% DV target
20.5 g · 26% DV target
7.35 g · 37% DV target
Not a benefit — best kept low
0.09 g · 9% DV target
Not a benefit — best kept low
0.26 g · Top 12% of meat & poultry
2.31 g · Top 8% of meat & poultry
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging until use; once opened, use within 1 week.
Quality declines after 1 month due to salt content accelerating rancidity.
Pork production generally has lower emissions than beef but higher than poultry or plant proteins.
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.