WÆbleflæsk is a traditional Danish dish consisting of cured or salted pork belly, fried with apples, thyme and sugar. Chopped onion is often fried with the apples.
WAngels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.
WBacon and cabbage is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used.
WThe bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs and cheese. Bacon and egg pie may be served with ketchup, which can be combined with Worcestershire sauce and drizzled over the filling before the pie is baked and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
WA Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon. The American-football-sized dish is then smoked or baked. It became known after being posted on the BBQ Addicts blog, and spread to the mainstream press with numerous stories discussing the dish. In time, the articles began to discuss the Internet "buzz" itself.
WBacon ice cream is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke; however, it was eventually created for April Fools' Day. Heston Blumenthal experimented with the creation of ice cream, making a custard similar to scrambled eggs then adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants.
WBacon jam is a bacon-based relish, similar to the Austrian starter Verhackert. It is made through a process of slow cooking the bacon, along with onions, vinegar, brown sugar and spices, before mixing in a food processor.
WBacon-wrapped foods are foods that are prepared by being covered in bacon for additional flavour and texture. It is a form of food preparation that can be done in a number of different ways, including baking, frying, and grilling. Popular bacon wrapped dishes include Angels on Horseback, Devils on Horseback, and Pigs in a Blanket.
WThe Bacone is an American breakfast dish consisting of bacon shaped into a cone, filled with scrambled eggs, hash browns, and cheese and topped with a layer of sausage gravy and a biscuit. Inventors Christian Williams and Melissa Tillman debuted the Bacone at Bacon Camp 2009 in San Francisco, CA where it won the Judge's Choice award. Following its appearance at Bacon Camp, it garnered local and national media attention, including a mention in Gourmet Magazine, and a special segment on the Food Network channel, in the show What Would Brian Boitano Make?, where Williams showed Boitano how to make one.
WBirnen, Bohnen und Speck is a North German dish which is especially popular in the states of Schleswig-Holstein, Lower Saxony, Mecklenburg-Vorpommern and Hamburg. It also goes under the names of Bohnen, Birnen und Speck and, locally, the Low German names of Grööner Hein and Grönen Heini. The ingredients required mean that the dish is mainly eaten in the months of August and September.
WBrændende kærlighed is a traditional Danish dish consisting of mashed potatoes topped with bacon and onions, both fried. The mashed potatoes may also be topped with parsley, leek, or grated nutmeg.
WChicken fried bacon consists of bacon strips dredged in batter and deep fried, like chicken fried steak. It is an American dish that was introduced in Texas in the early 1990s. Frank Sodolak of Sodolak's Original Country Inn in Snook, Texas, states that he invented the dish; however, a similar recipe in the Louisiana Cookery cookbook by Mary Land uses salt pork, the bacon of its day. It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce.
WChocolate-covered bacon is an American dish that consists of cooked bacon with a coating of either milk chocolate or dark chocolate. It can be topped with sea salt, crumbled pistachios, walnuts, or almond bits. References on the internet date back at least to 2005. A variation was mentioned in a 2003 episode of The Simpsons titled “Pray Anything”. Homer requests God come up with a new snack just before a tanker full of hot fudge and a truck full of “Johnny Bench’s Pre-Cooked Bacon” collide, thus sending fudge-covered bacon through the air and onto Homer’s windshield. He promptly devours the creation and says, “Move over eggs. Bacon just got a new best friend... Fudge”. The popularity of the dish has spread and the dish has featured on television shows about food. A variant has been served at state fairs, where the bacon is served with chocolate sauce for dipping, and the dish has been developed into a gourmet food bar.
WIn the Valais region of Switzerland, a cholera is a type of savoury dish involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart.
WClams casino is a clam 'on the halfshell' dish with breadcrumbs and bacon. Green peppers are also a common ingredient.
WThe Cobb salad is a main-dish American garden salad typically made with chopped salad greens, tomato, crisp bacon, grilled or roasted chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
WCoddle is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages and rashers with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.
WČvarci is a specialty popular in Eastern Europe, a variant of pork rinds. They are a kind of pork "crisps", with fat thermally extracted from the lard.
WDevils on horseback are a hot appetizer or savoury small dish of bacon-wrapped dried fruit stuffed with various ingredients like cheese and nuts wrapped in bacon or similar pork like prosciutto or pancetta. The traditional form of the dish is made with a pitted prune, but dates are also used, usually steeped in brandy or some other liqueur. These are then fried or baked in the oven and quite often served on toast, with chutney and mustard.
WFarsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some only serve it for special occasions. This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used.
WGarbure is a thick French stew traditionally based on cabbage and confit d'oie, though the modern version is usually made with ham, cheese and stale bread added. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. It originated in Gascony in southwest France. It is similar to potée.
WGuanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.
WHangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.
WHoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States. It is made with black-eyed peas and rice, chopped onion, and sliced bacon, seasoned with salt. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia; black-eyed peas are the norm elsewhere.
WKalakukko is a traditional food from the Finnish region of Savonia made from fish baked inside a loaf of bread. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia region. Kuopio is home to many kalakukko bakeries. The city also hosts an annual kalakukko baking contest.
WThe Carniolan sausage is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America.
WKugelis, also known as bulvių plokštainis, is a potato dish from Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions.
WA Luther Burger, or doughnut burger, is a hamburger or cheeseburger with one or more glazed doughnuts in place of the bun. These sandwiches have a disputed origin, and tend to run between approximately 800 and 1,500 calories.
WThe maple bacon donut also spelled doughnut is a breakfast or dessert food that has become popular in some areas of the United States and Canada. It is distinct from other donuts because of the prominent bacon and maple syrup–flavored glaze used for toppings and has been discussed in the media as part of the phenomenon sometimes referred to as bacon mania. The bacon donut has been described as tasting like a "camping breakfast" all in one convenient item.
WPig candy is a dessert made by taking thick strips of smoked bacon and pecans and coating them in caramel or another type of sugar, notably brown sugar. Cayenne pepper can be added and it can be dipped in chocolate. This dish is then served warm or cold and is popular in the southern United States, and it has also become very popular in Washington D.C.. It is similar to glazed bacon, featured on Martha Stewart Living.
WSpeķrauši, speķa rauši, speķa pīrāgi or speķa pīrādziņi, sometimes also colloquially called simply pīrāgi or pīrādziņi is an oblong or crescent-shaped baked Latvian bread roll or pastry, often containing a filling of finely chopped bacon cubes and onion. Speķrauši range from five to thirteen centimetres in length, depending on if they are intended as a snack or a more substantial meal. Smaller speķrauši are often prized for their daintiness and are considered the work of a skilled cook.
WRouladen or Rinderrouladen are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska and in the Czech Republic where it is known as španělský ptáček.
WRumaki or rumake is an hors d'oeuvre of tiki culture origin. It was popularly served at Trader Vic's and other Polynesian restaurants in the 1950s and 1960s. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar, then fried or baked.
WSarma is a dish of vine, cabbage, monk's rhubarb, kale or chard leaves rolled around a filling of grains, like bulgur or rice, minced meat, or both. It is found in the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe.
WSartù di riso is a typical dish of Neapolitan cuisine. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served.
WSe'i or sei is an Indonesian smoked meat from Kupang, Timor island, East Nusa Tenggara, Indonesia. Se'i may be derived from a variety of meats, with pork, beef or game animals such as venison as common offerings. Today, the most popular se'i meat is pork.
WSeven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added. It is often served in a glass bowl or large pan so the layers can be observed. The dish is often associated with potlucks, picnics, and barbecues, where a large gathering of people takes place and many people need to be fed. There are many variants of the seven-layer salad and it can be made with additional layers, making it an eight-layer salad instead.
WSlavink is a Dutch meat dish consisting usually of ground meat called "half and half" wrapped in bacon, and cooked in butter or vegetable oil for about 15 minutes. A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket; a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins.
WSpeckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onions. It is popular as a quick snack in Kassel, especially on market days, sold at food stalls and bakeries. As with many regional specialties, every village and every baker has his own Speckkuchen recipe.
WStegt flæsk is a dish from Denmark consisting of fried pork belly and generally served with potatoes and a white sauce with chopped parsley (persillesovs). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for stegt flæsk and the strips are cut about a 1/4 inch thick.
WSzalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation. It is very different from popular American bacon, which is typically sold soft and uncooked.
WTatws Pum Munud [ˈtatʊs pɨ̞m ˈmɨːnɨ̞d] is a traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
WTrinxat is a food from the Pyrenees, principally Andorra and the Catalan comarcas of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is the past participle of the Catalan word trinxar, which means "to slice". It is sometimes served with salt herring or eaten on its own with bread.
WTúrós csusza is a traditional Hungarian savoury curd cheese noodle dish made with small home-made noodles or pasta.