askins Posted July 16, 2013 Share Posted July 16, 2013 My butcher assured me that pork sides are the same cut of meat as bacon, but no processing (other than slicing) has occurred, so there are no additives or sugar. Has anyone heard of this? Why isn't this all over the Whole30 boards as a bacon substitute? Link to comment Share on other sites More sharing options...
Jinkse21 Posted July 16, 2013 Share Posted July 16, 2013 Side meat is not easily found in the stores. It's very much like pork belly which is talked about a lot on the forums...it just has less fat and more meat. Link to comment Share on other sites More sharing options...
Bethany Lannon Posted July 16, 2013 Share Posted July 16, 2013 I saw some pork sides the other day.... Is there a way I could cook it into bacon somehow? I know traditional bacon involves curing, just wondering if there's an alternative way to end up with bacon. Link to comment Share on other sites More sharing options...
Boykinbaby Posted July 16, 2013 Share Posted July 16, 2013 we just got a package of pork belly that we seasoned with spices and baked in the oven like we would normal bacon and it was fabulous! not sure we'll go back to the traditional cured stuff Link to comment Share on other sites More sharing options...
courtneyjo80 Posted November 28, 2014 Share Posted November 28, 2014 We use side pork as bacon, fry it like we would bacon (though longer to get the beautiful brown crispy bacon that I'm a fan of). We salt both sides of it before frying. It's delicious. Link to comment Share on other sites More sharing options...
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