Bacon, pre-sliced, reduced/low sodium, unprepared

Reduced-sodium bacon is cured pork belly sliced thin, meant to be pan-fried or oven-baked until the fat renders out and the edges crisp up. It goes into the same places regular bacon does: alongside eggs at breakfast, crumbled over a salad, tucked into a BLT, or used for its rendered fat to cook vegetables or fry an egg. The lower-salt cure means the smoky, savory flavor is a touch milder than standard bacon, which some cooks compensate for by adding a bit of black pepper or a splash of maple syrup while it cooks.

Keep it refrigerated in its original packaging and use it within the timeframe on the label, or freeze slices in a single layer separated by parchment so they can be peeled apart as needed. Cook it slowly over medium heat and drain on paper towels for the crispest result. At 407 calories and 39.3 g of fat per 100 g it is still a fat-forward food even in its lower-sodium form, but it also brings 12.5 g of protein (25% DV) and 470 mg of sodium per 100 g, noticeably less salt than a standard cured bacon, which is the point of choosing this version for a fried-egg breakfast or a BLT.