Derived from pork, bacon is vast, meaning that there are several kinds of bacon depending on the part of the pork that has been chosen. There is the pan with a thick fat which allows you to make lard, the belly, the bard, very thin which allows you to surround certain pieces of beef, or even the top of the top; the brisket with meat and fat.
It is not prepared the same way everywhere.
In many regions it is salted or rubbed with salt to keep it for a long time. In the Vosges it is smoked. The bacon is suspended in a smokehouse, above a pile of sawdust which has been set on fire and which produces smoke for a long time. In the past, it was simpler, we hung the bacon in the fireplace, and it was the fire that warmed up or allowed us to cook that smoked the bacon over time. In Réunion, rather than “smoking”, we say “smok” the bacon. Bacon is found in many recipes, in the Vosges “tofailles” with potatoes it is sublime, in the pan with an omelette but, in the form of bacon, it is in the Lorraine quiche that it is best known. nowadays and it is true that it is he who gives the taste to the star of Lorraine dishes which, without him, would only be an egg tart. Anyway, as Rosa Lewis said “you have to put your heart into the kitchen”. You can add bacon too!