Your Guide to Bacon Alternatives

Everyone loves bacon -- and for damn good reason. It’s salty, fatty, and seems to pair with just about anything. Different cultures around the world all seem to have their own versions of bacon. We’ve assembled a list of our personal favorites that you simply have to try.

Oh, and don’t worry -- there’s none of that vegetarian nonsense here.

Speck

No one really knows who invented speck. Some say the Italians, some say Germans. In any case, it’s made from deboned pork legs, and is cured with a decidedly unique group of spices. The primary spice used in curing speck is juniper, but nutmeg and garlic are also featured. The result is a salty, sweet, melt-in-your mouth product that looks like bacon, but tastes entirely different (we’d say better, even).

Gypsy Bacon

If you like garlic, this is the bacon for you. It’s cured in a manner similar to traditional western bacon, but this Eastern-European version of our beloved is seasoned differently. Gypsy bacon is heavy on the garlic and paprika, and is cooked over an open-fire, on the end of a stick. For good reason, it’s sometimes called ‘campfire bacon’.

Cheek Bacon

Sometimes called jowl bacon, this type of cured meat comes from...you guessed it, the pork’s cheeks. It can be used as a fresh cut of meat, but is typically salt-cured like standard bacon. The flavor is much stronger and its texture more delicate than typical bacon, making for an awesome addition to a number of dishes.

Salo

This Eastern European ‘bacon’ is made of uncured fatback, instead of pork belly. It’s smoked and cured much like standard American bacon, but there’s a notable difference. Salo rarely has much, if any, lean meat. Yep -- it’s pure fat. And it is damn delicious. Check your local Eastern European grocer, or buy some fatback and get to curing! You won’t regret it.

Duck Bacon

There’s not much more luxurious than duck fat, if we’re being honest. Although it’s not pork, duck bacon ticks every box of heavenly, salty, and delicious. Duck bacon is rubbed with sugar and salt, and then smoked like traditional bacon. It’s shaped from mostly breast meat, but don’t let that fool you -- duck bacon is as mouth-watering as it gets.

Pancetta

Pancetta is a rolled, salt-cured pork belly that originates from Italy. Pancetta has a bit less of a smoky flavor than bacon, although we’d argue that it can be every bit as rich and satisfying. While pancetta is often cooked, it can be safely and deliciously consumed “raw”.

Prosciutto

Ok, we admit -- calling prosciutto bacon is a little bit of a reach. But, this salty treat is nothing short of awesome. Prosciutto is usually made from a pig or wild boar’s hind leg. The ham is cleaned, salted, and gently pressed to drain the blood. This process takes about two months. It is then washed, and hung to dry for up to 18 months. And trust us -- it’s worth every second.