Pork, cured, bacon, pre-sliced, cooked, pan-fried

Pre-sliced bacon strips are laid in a cold skillet and cooked over medium heat until the fat renders and the edges curl and crisp, turned once or twice, though some cooks bake it flat on a rack in the oven for less spatter and more even browning. It is the anchor of a classic bacon-and-eggs breakfast plate, crumbled over baked potatoes, salads and deviled eggs, layered into a BLT, or wrapped around dates, chicken breast or asparagus spears before roasting. The rendered drippings left in the pan are often reused to fry eggs, sauté greens or sweat onions, carrying a smoky, salty flavor into the rest of the dish.

Because it is already cooked, pre-sliced bacon keeps well in the refrigerator in its original resealable pack and can be frozen in a single layer between sheets of wax paper so strips pull apart one at a time. At 468 calories per 100 grams it is calorie-dense, and with 1,680 mg of sodium per 100 grams it is worth balancing against other salty foods in the same meal. It does supply real protein at 33.9 grams per 100 grams, or 68% DV, plus some potassium at 11% DV, so a slice or two crumbled over a dish adds concentrated savory flavor and protein without needing much volume.