| Name | Image | Origin | Description |
|---|
| Baconnaise | | United States | Akoshermayonnaise-based product developed byJ&D's Foods that is prepared to taste likebacon, Baconnaise is vegetarian and contains no bacon.[1] Its creators have also stated that Baconnaise has noartificial flavors ormonosodium glutamate, but that the actual process and ingredients in the product are atrade secret.[1] |
| Eggplant Bacon | | United States | Recipes have been floating around for Eggplant Bacon for a while. Pingala Cafe inBurlington, Vermont, has begun producing a commercial version.[2] |
| Bacon Salt | | United States | Another product developed by J&D's Foods, it is vegetarian and kosher.[3] |
| Macon | | United Kingdom | Prepared frommutton,[4] it is prepared in a similar manner tobacon, with the meat beingcured by soaking it in large quantities of salt or by soaking the meat in brine. It was produced in the United Kingdom duringWorld War II when rationing was instituted. Scottish lawyer and politicianFrederick Alexander Macquisten was the first to suggest mass-production of macon. |
| Sizzlean | | United States | Acured meat product manufactured throughout the 1970s and 1980s, it was originally produced bySwift & Co. Though the product contained much less fat than bacon, it was still 37% fat by weight.[5] |
| Turkey bacon |  | | An imitation bacon, it is usually prepared from smoked, chopped, and formedturkey and commonly marketed as a low-fat alternative to bacon. Turkey bacon can be used as a substitute for bacon wherereligious restrictions forbid the consumption of pork.[6] |
| Vegetarian bacon |  | | Also known as "fakon", it is marketed as a bacon alternative and available in supermarkets. It is generally high in protein and fiber, yet low in fat, and typically has no cholesterol. Pictured is vegetarian bacon along with other breakfast foods. |
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