| Name | Image | Origin | Description |
|---|
| Æbleflæsk |  | Denmark | Æbleflæsk is a traditional dish inDanish cuisine. The dish made of bacon, onions, apples, and sugar served onrugbrød.[4] |
| Angels on horseback |  | | Angels on horseback is a dish created by wrappingoysters in bacon and placing them on askewer. The skewered pieces are then dusted withcayenne pepper and broiled until the bacon becomes crisp.[5] |
| Bacon and cabbage |  | Ireland | Bacon andcabbage is a traditionalIrish dish. It is created by boiling shoulder or collar bacon in a saucepan, and 20 minutes before the bacon is finished cooking, chopped cabbage is added to the water. It is then sometimes covered withparsley sauce ormustard sauce made from some of the used cooking liquid.[6] |
| Bacon and egg pie |  | England | Bacon and egg pie is made by rolling out apastry in a pie dish and filling it with choppedhard-boiled eggs, crushed bacon, and small amounts of salt and milledblack pepper. An egg-milk mixture is then poured into the pie, and another layer of pastry is added on top.[7] |
| Bacon and eggs (full breakfast) |  | | The full breakfast of bacon and eggs is a traditional food in England, US, Canada, and Ireland.[8] Side dishes can include:black pudding,white pudding,sausage, toast or fried bread,baked beans,hash browns, pancakes, and cheese.[8][9] A study at theUniversity of Alabama found that eating a breakfast of bacon and eggs may be the healthiest way to start the day because it programs the body's metabolism to burn more calories.[10] |
| Bacon bits |  | | Real bacon bits are made from bacon that has been cooked, then dried, then crushed into small pieces.[11] Imitationbacon bits are fashioned fromtextured vegetable protein.[12][13] Bacon bits are commonly used as a topping or garnish, and they can be incorporated into foods as an ingredient.[11] |
| Bacon cake |  | | Sweet or savory cake made with bacon. |
| Bacon, egg and cheese sandwich |  | | A bacon, egg, and cheese sandwich can be made in several ways. One way involves using a slicedbagel, a couple of slices of bacon, and afried egg layered into sandwich form.[14] Another way uses acrescent roll instead of a bagel.[15] |
| Bacon explosion |  | United States | The recipe for bacon explosion was released ontoBBQ Addicts blog on December 23, 2008.[16] It was instantly popular, generating 500,000 hits to the blog.[17][18] Bacon explosion is made by weaving thick-cut bacon into a lattice, spreading a layer ofitalian sausage on the lattice, and sprinkling crushed bacon on the top.Barbecue sauce is poured onto this mass, followed by a sprinkle of barbecue seasoning.[17] The result contains at least 5,000 calories (21 kJ).[19] |
| Bacon ice cream |  | England | Bacon ice cream (or bacon-and-egg ice cream) is a modern invention in experimental cookery, generally created by adding bacon toegg custard and freezing the mixture. Although it was a joke in aTwo Ronnies sketch, it was eventually created forApril Fools' Day.Heston Blumenthal experimented with the creation of ice cream, making acustard similar toscrambled eggs then adding bacon to create one of his signature dishes. It now appears on dessert menus in other high-end restaurants. |
| Bacon sundae |  | United States | The bacon sundae has been a seasonal offering sold by American restaurant chainsBurger King andDenny's.[20][21] |
| Bacon martini |  | United States | A baconmartini is made by soaking strips of browned bacon invodka for at least a day.[22] It is finished when the vodka becomes opaque.[23] A bacon martini is served by pouring it into a mixing glass half full of ice cubes and mixing in a little vermouth.[22] |
| Bacon sandwich |  | United Kingdom | A bacon sandwich is a form of sandwich made from cooked bacon between two slices of bread, usually buttered. Often some form of sauce, such asBrown sauce orKetchup, is included. |
| Bacon vodka |  | | A bacon flavouredvodka that is often used incocktails such asBloody Mary or bacon martini. |
| Bacon-wrapped scallops |  | | Scallops wrapped with bacon and then cooked. |
| Bacon-wrapped shrimp |  | | Bacon-wrappedshrimp are shrimps which have the tails removed and are wrapped in bacon.[24] |
| Baconator |  | United States | Ahamburger fromWendy's that consist of two beef patties, two slices ofAmerican cheese, six strips of bacon, mayonnaise, and ketchup on a bun. |
| Bacone |  | San Francisco | A cone made of bacon filled with scrambled eggs,hash browns, cheese and topped with countrygravy and abiscuit.[25] |
| BLT sandwich |  | Great Britain | A bacon, lettuce, and tomato sandwich (BLT) is a closed-face sandwich containing mayonnaise and layers of bacon, lettuce leaves, and tomato slices.[26][27] Culinary evidence shows that bacon, lettuce, and tomato sandwiches are descended from theVictorian age tea sandwiches.[28] |
| Chicken fried bacon |  | Texas | A dish from Texas, served with a white gravy or cream sauce. |
| Chivito (sandwich) |  | Uruguay | A national dish ofUruguay that consists primarily of a thin slice of filet mignon (churrasco beef), with mayonnaise, black or green olives, mozzarella, tomatoes and commonly also bacon, fried or hardboiled eggs and ham. It is served in a bun, often with a side of French fries. |
| Chocolate covered bacon |  | United States | Sometimes offered at state fairs and ingourmetcandy bars. |
| Clams casino |  | Rhode Island | Clam "on the halfshell" with bacon, a dish believed to have originated inNarragansett, Rhode Island. |
| Club sandwich |  | United States | A traditionalAmerican sandwich with bacon and others meats like turkey or chicken, as well as vegetable toppings such as lettuce and tomatoes. Mayonnaise is spread on the bread, which is toasted.[29][30] |
| Cobb salad |  | United States | A gardensalad that includes bacon,avocado, hard-boiled egg, androquefort cheese. |
| Coddle |  | Ireland | An Irish dish consisting of layers of roughly sliced pork sausages and thinly sliced, somewhat fattyback bacon with sliced potatoes, and onions. |
| Čvarci |  | Balkans | A speciality of WestBalkan cuisine that consists of thick bacon pieces that are fried in their own fat. |
| Fool's Gold Loaf |  | Denver,Colorado | AnElvis favorite: the sandwich consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. |
| Garbure |  | France | A thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. |
| Guanciale |  | Italy | An unsmoked Italian bacon prepared with pig's jowl or cheeks. |
| Hangtown fry |  | California | A type ofomelette made famous during theCalifornia Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. |
| Hoppin' John |  | Southern United States | Southern United States version ofRice and beans that also contains bacon and chopped onions beside the traditional ingredients beans and rice. |
| Hot Brown |  | Louisville, Kentucky | The Hot Brown is an open-faced sandwich of turkey and bacon, covered inMornay or cheese sauce. May include other spices and tomatoes. |
| Jambonette | | France | A French culinary term for chopped pork and bacon enclosed in rind, moulded into a pear shape and cooked. |
| Kranjska klobasa |  | Slovenia | ASlovenian sausage that consists of pork, beef, bacon and spices. |
| Kugelis |  | Lithuania | ALithuaniannational dish that can be described as a casserole made with potatoes, onion, milk, bacon and eggs and eaten with apple sauce. |
| Luther Burger |  | United States | A sandwich or burger that is made with a doughnut instead of a burger bun and contains a beef patty, bacon strips and sometimes sliced cheese and is served with French fries. |
| Maple bacon donut |  | United States | A maple bacon doughnut is built by placing strips of bacon on a soft maple doughnut with maple icing.[31] In the pictured type, two strips of bacon lie along the donut.[32] Another version uses crushed bacon bits on an O-shaped donut.[33] |
| Mitch Morgan |  | Telluride,Colorado | Acocktail that consists of a shot ofbourbon whiskey served with a piece of fried bacon as a cocktailgarnish. |
| Oysters en brochette | | New Orleans | A traditional dish of theCreole cuisine of New Orleans. It is skewers of raw oysters alternating with pieces of partially cooked bacon that are breaded with corn flour and then deep-fried or sautéed. The pieces are then usually removed from the skewers and served on top of triangle toasts withMeunière sauce. |
| Peanut butter, banana and bacon sandwich |  | United States | A peanut butter, banana, and bacon sandwich is a closed-face sandwich containing peanut butter, chopped bacon, and sliced bananas.[34] |
| Pig candy |  | United States | Pig candy is a dessert made from thick strips of smoked bacon andpecans coated them incaramel or another type ofsugar.[35][36] |
| Pigs in blankets |  | United Kingdom | In the United Kingdom, "pigs in blankets" refers to small sausages (usuallychipolatas) wrapped in bacon.[37][38] |
| Pīrags |  | Latvia | An oblong or crescent-shaped bakedLatvian bread roll or pastry, most often containing a filling of finely chopped bacon and onion |
| Quiche Lorraine |  | France | Quiche/ˈkiːʃ/ Lorraine is a baked dish made witheggs andmilk orcream in apastry crust in the form of an open-topped pie. It contains cheese smoked bacon orlardons.[39] |
| Rouladen |  | Germany | A traditional dish inGerman cuisine bacon, onion, pickles and mustard that are wrapped in thinly sliced beef and then broiled. Otherwise known as Beef Olives. |
| Rumaki |  | Polynesian | Duck or chicken liver wrapped in bacon. |
| Samgyeopsal |  | Korea | AKorean dish of grilled at your table bacon served with a pepper sauce. |
| Salt pork |  | | Salt-cured pork that was a common standard portion throughout theAmerican Civil War. |
| Seven-layer salad |  | United States | A salad that consist of (at least) seven layers of which one is made of bacon pieces. Other layers may include iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs and sharp cheddar cheese. The salad is garnished with a mayonnaise-based dressing and/orsour cream. |
| Szalonna |  | Hungary | Hungarian back bacon made of smoked pork fat with the rind and traditional inHungarian cuisine. |
| Slavink |  | Netherlands | ADutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon and cooked in butter or vegetable. |
| Stegt Flæsk |  | Denmark | A dish from Denmark of thick slices of bacon often eaten with potatoes and parsley sauce "med persillesovs." |
| Tatws Pum Munud |  | Wales | TraditionalWelsh Stew made with sliced vegetables and potatoes and smoked bacon. |
| Túrós csusza |  | Hungary | A Hungarian savoury curd cheese orcottage cheese noodle dish made with small home made noodles or pasta and topped with crispy fried bacon and sour cream. |
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