This culinary topic focuses on utilizing the smaller, often less uniform remnants of cured pork belly after the primary cuts, such as rashers, have been removed. These remnants, generally referred to as bacon trimmings, provide a cost-effective and flavorful alternative for adding a smoky, savory element to various dishes. An example would be incorporating these pieces into a hearty soup to impart a rich depth of flavor.
Employing these less conventional portions of bacon offers several advantages. From an economic perspective, it reduces food waste and allows consumers to obtain bacon flavor at a lower price point. Historically, utilizing every part of an animal has been a necessity, driving innovation in cooking techniques and recipes. Furthermore, these smaller cuts often render more fat during cooking, contributing additional flavor to the dish.
