Bacon is cured — and usually smoked — pork, classically cut as thin strips from the fatty belly (streaky bacon) or the leaner loin behind the shoulder (back bacon). Salt and nitrite curing fix its rosy-pink colour and give it a savoury tang; cooked over heat until the fat renders and the lean crisps, it becomes the smoky, salty, deeply umami strip that flavours breakfasts, sandwiches and a thousand dishes worldwide.