How To Make The Original Carrot Bacon Recipe (2024)

FAQs

What is a facon made of? ›

Tasty salted and smoked facon – a plant-based alternative to traditional bacon. Facon is made from pea protein, which has been in a marinade and is cold smoked over beech, so it has the classic salty and smoky taste – just like traditional bacon.

Coconut bacon is quick and easy to make – just toss unsweetened coconut flakes with tamari, maple syrup, and smoked paprika, and pop them in the oven until they're golden brown and slightly crispy (they'll crisp up more as they cool). It's totally delicious, but it's also totally addictive.

The foundation for almost all plant-based bacon products is soy. It may be soybeans, tofu, or tempeh, but you'll find a good number of brands use this as their base. Why? Soy is notorious for being able to imitate both the texture and taste of meat.

Guanciale, a real taste of Rome

You might think it's like bacon, but it's not, it's guanciale, and it's very, very, different. Bacon comes from the belly of the pork, guanciale comes from the neck and cheek, and even though they come from the same animal, they are nothing alike.

Made from whole muscle meat cut into thin slices, turkey bacon is a healthier alternative to traditional bacon for those looking to reduce fat in their diet, or for those who don't eat pork.

A number of substitutes exist for people who, for ethical, environmental, health, religious, or other reasons, prefer not to eat bacon. The flavor of smoked paprika resembles cooked bacon to some people.

The health risk of bacon is largely to do with two food additives: potassium nitrate (also known as saltpetre) and sodium nitrite. It is these that give salamis, bacons and cooked hams their alluring pink colour.

Seaweed is a vegetable. It is a plant in the ocean. But one seaweed tastes like bacon! The red seaweed is called dulse.

Because it's not smoked, pancetta has a pure, savory flavor that's reminiscent of bacon but deeper and richer. You can enjoy pancetta raw, although it's usually cooked. Look for thinly-sliced pancetta and use it in place of prosciutto on a charcuterie platter.

Americans like healthy plants, as the rise of kale has proven, and the super-nutritious, fast-growing dulse could be the next big think. Oh, and it tastes like bacon when cooked.

What plant is called bacon and eggs? ›

Common bird's-foot-trefoil has a vareity of names that conjure up some interesting images: 'Eggs and Bacon', for instance! Its small, yellow, slipper-like flowers can be seen in all kinds of grassy places.

Protein from soy. Flavor from heme (the molecule that makes meat taste, well, meaty) Fat from sunflower and coconut oils makes it sizzle on the griddle. Binders hold it together so you can make anything you want — meatloaf, kebabs, chili, and more.

So what are these bits actually made from? They're basically just flavored soy protein chunks. The texturized soy flour gives that same meaty texture you get from tofu or textured vegetable protein. This is an easy (and most likely affordable) way to make a shelf-stable version of our favorite cured meat.

Today, Facon has a manufacturing plant sizing more than 5000 square meters and is proud to maintain its production here and to have a 100% Made in Italy product.

Collar Bacon is the ribeye, cut from the loin eye muscle in the shoulder area. Just like the succulent beef ribeye cut, pork ribeye has fine curves of intra-muscular fat which flavours and lubricates the meat as it is cooked.

Bacon can come from a pig's belly, back or sides ⁠— essentially anywhere that has an exceptionally high fat content. In the United Kingdom, back bacon is most common, but Americans are more familiar with “streaky” bacon, also known as side bacon, which is cut from pork belly.