Food Management, November 1st, 1999
You can potentially save thousands of dollars by purchasing bacon best suited to your operation. Breakfast offerings would seem incomplete without crisp bacon slices as accompaniments. In fact, the NPD Group estimates that bacon currently accounts for 46% of all breakfast meat consumed, followed by sausage (43%) and ham (11%). Bacon is produced from smoked pork bellies and generally has a hardwood or smoky flavor. It is available in regular or lower-sodium/fat varieties (such as turkey bacon) and flavored (peppered bacon, maple, applewood, etc.). Types & Grades There are two types of slice...
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