Bacon is a cured and smoked pork product that comes from the belly or back cuts of a pig. It has a rich, savoury flavour and crispy texture when cooked.
Bacon has been around for centuries, with origins dating back to 1500 BC in China. The ancient Romans also enjoyed bacon, which they called petaso. Modern mass production of bacon began in the 1800s and it became a breakfast staple in North America during the early 1900s.
There are many ways to prepare, cure, smoke, slice, and flavour bacon. The main cuts used are pork belly and pork loin. Bacon can be sold in thin to thick slices and differ in smokiness, seasoning, and whether it is smoked or unsmoked. Popular styles around the world include American bacon, Canadian bacon, British bacon, and pancetta.
This guide will provide an in-depth look at the different cuts, thicknesses, flavours, and varieties of bacon available. It will cover topics like smoked vs uncured bacon, international styles, cooking methods, popular uses, and health considerations. With this information, you’ll gain a well-rounded understanding of sliced bacon’s characteristics and uses.
Hey there, bacon lovers! If you’ve ever stood in the kitchen, staring at a pack of bacon, wondering, “How many slices of bacon is 100g?”—well, you’re in the right place. I’ve been there, trust me, trying to figure out portions for a recipe or just to keep my breakfast game on point. Lemme break it down for ya straight away: on average, you’re looking at about 5 to 12 slices of bacon to hit 100 grams, depending on the cut and thickness. Thin slices? More like 12. Thick cuts? Maybe just 5 or 6. Regular ol’ bacon? Around 8 slices. But, oh man, there’s a lotta factors at play here, and I’m gonna dive into all the juicy (or should I say greasy?) details.
Bacon ain’t just bacon, ya know It comes in different styles, thicknesses, and even changes weight when you cook it So, whether you’re meal prepping, counting calories, or just wanna know how much to slap on that BLT, stick with me. We’re gonna cover everything from the types of bacon to how to measure 100g without a fancy scale, plus some health tidbits for good measure. Let’s get sizzling!
Why Does the Number of Slices Vary for 100g?
Before we get too far, let’s chat about why there ain’t a straight-up answer to how many slices make 100 grams. Bacon’s a tricky lil’ beast, and here’s why
- Thickness of the Cut: This is the biggie. Thin-cut bacon weighs less per slice, so you need more to hit 100g. Thick-cut? Them slices are hefty, so fewer do the trick.
- Type of Bacon: You got streaky bacon (the fatty, classic kind), back bacon (meatier and heavier), Canadian bacon (lean and round), and more. Each weighs different per slice.
- Brand and Quality: Some brands slice their bacon thicker or thinner, and premium stuff might have more meat, making slices heavier.
- Raw vs. Cooked: Oh boy, bacon shrinks when you fry it up. What’s 100g raw might only be 70-80g after cooking, so the slice count changes if you’re weighing post-cook.
- Country Differences: Depending on where you’re at, bacon cuts vary. Like, British bacon might be thinner than the American stuff I’m used to.
So, when I say 5 to 12 slices, I’m givin’ ya a ballpark You gotta know what kinda bacon you’re working with to nail it down. Let’s break it into specifics next
How Many Slices of Bacon in 100g by Type?
I’ve messed around with all sorts of bacon over the years, and I’ve got a pretty good feel for how they stack up. Here’s the lowdown on how many slices of different types make up 100 grams, based on my kitchen experiments and some good ol’ trial and error. Note, these are for raw bacon unless I say otherwise.
| Type of Bacon | Average Weight per Slice | Slices for 100g |
|---|---|---|
| Thin-Cut Bacon | 12-14 grams | About 12 slices |
| Regular-Cut Bacon | 23-26 grams | Around 8 slices |
| Thick-Cut Bacon | 36-40 grams | 5-6 slices |
| Streaky Bacon | 15-16 grams | 6-7 slices |
| Back Bacon | 32-34 grams | 3-4 slices |
| Canadian Bacon | Around 20 grams | About 5 slices |
See how wild that range is? If you’re grabbing thin-cut for a big batch of bacon bits, you’ll need a dozen slices to hit 100g. But if you’re splurgin’ on thick-cut for a fancy brunch, just 5 or 6 will do ya. Me, I usually go for regular-cut ‘cause it’s a happy medium, and 8 slices is easy to count out.
Pro tip: always check your pack. Some brands got weird cuts, and you might end up with a slice or two more or less than expected. I’ve been burned before, thinkin’ I had enough for a recipe only to come up short. Don’t be like me—double-check!
How to Measure 100g of Bacon Without a Scale
Alright, not everyone’s got a kitchen scale sittin’ around (I didn’t for years!), so how do ya figure out 100 grams of bacon without one? Don’t worry, I’ve got some hacks that’ve saved my bacon—pun intended—more times than I can count.
- Use Household Items as Reference: I learned that 100g of bacon feels about as heavy as a deck of playing cards or a small handful of grapes. Grab one of those, compare the weight in your hand, and stack your slices ‘til it feels close.
- Eyeball with Slice Counts: If you know the type of bacon, use the table above. Got regular-cut? Count out 8 slices. Thin-cut? Go for 12. It ain’t perfect, but it’s close enough for most dishes.
- Ruler Trick: Lay your slices flat and measure the length and width. Multiply to get the area, then guesstimate based on average weight. For streaky bacon, I figure 15 grams a slice, so if I got big slices, maybe I need less than 7. It’s a bit of a pain, but it works in a pinch.
- Package Info: Most bacon packs got weight on ‘em. If it’s a 450g pack (about a pound), 100g is roughly a quarter of it. Eyeball a fourth of the stack if you ain’t got a scale.
Now, if you’re like me and you tend to just wing it, that’s fine for casual cooking. But for recipes or if you’re trackin’ calories, I’d say borrow a scale from a neighbor or get a cheap one. It’s a game-changer, trust me.
Raw vs. Cooked Bacon: Does It Change the Count?
Here’s where things get a lil’ messy. Bacon shrinks like crazy when you cook it, and that messes with the weight big time. I’ve fried up what I thought was plenty, only to end up with half the amount I started with. Here’s the deal:
- Raw Bacon: 100g raw is what we’ve been talkin’ about—5 to 12 slices depending on cut.
- Cooked Bacon: After frying, 100g raw drops to about 70-80g ‘cause the fat renders out. So, if you’re weighing after cooking, you might need a couple extra slices raw to end up with 100g cooked weight. For regular bacon, 8 slices raw might give ya about 6-7 worth of weight after cooking.
This is huge if you’re counting calories. Raw bacon’s got more weight and calories per gram ‘cause of the fat that ain’t cooked off yet. A slice of raw regular bacon might be 28 grams with over 100 calories, but cooked, it’s down to like half that weight and fewer calories. I always weigh after cooking if I’m bein’ strict with portions, ‘cause that’s what I’m actually eatin’.
Nutritional Stuff You Should Know About 100g of Bacon
Speakin’ of calories, let’s talk about what 100g of bacon really means for your diet. I ain’t no nutritionist, but I’ve looked into this ‘cause I love bacon a bit too much sometimes. Here’s the rough breakdown for raw bacon:
- Calories: Around 515 calories. Yeah, it’s a lot!
- Fat: About 37 grams. That’s why it’s so darn tasty.
- Protein: Roughly 32 grams. Not bad for muscle-building.
- Carbs: Zero. Bacon’s a keto dream.
Now, keep in mind, this drops a bit when cooked ‘cause of fat loss. But still, bacon ain’t exactly a health food. I’ve heard folks say one serving is just 15 grams—barely a slice after cooking. But c’mon, who eats just one slice? Most of us pile on 3 or 4, which is closer to 50-60 grams, and restaurants? They’ll give ya double that!
Health-wise, bacon’s high in sodium and cholesterol, so it can mess with your heart if you overdo it. I try to keep it as a “sometimes treat”—maybe once a week with eggs or on a burger. If you’re already eatin’ tons of processed meats, might wanna cut back. There’s protein in there, sure, but you can get that from leaner stuff without all the fat.
Practical Uses for 100g of Bacon
So, what do ya do with 100 grams of bacon once you’ve figured out how many slices that is? Here’s some ideas based on how I use it in my kitchen:
- Breakfast Plate: For one person, 100g is a hearty serving. That’s like 8 regular slices or 5 thick ones. Perfect with eggs and toast.
- Sandwiches and Burgers: I usually throw 1-2 slices on a burger or BLT. So, 100g could make toppings for 5-8 sandwiches, depending on how generous you’re feelin’.
- Salad or Soup Topping: Crumble up 100g into bacon bits for a big salad or pot of soup. Adds killer flavor!
- Cooking Ingredient: Tons of recipes call for 100-200g of bacon to cook with—like in pasta sauces or casseroles. Chop it up and toss it in.
- Snacking: Straight-up, 100g makes a solid high-protein snack. I’ve been known to munch on a few slices while cookin’—don’t judge.
- Low-Carb Diets: If you’re into keto, 100g a day (or even a couple times) ain’t uncommon. It’s all fat and protein, no carbs.
I love using bacon as a side at brunch—100g next to some pancakes and eggs is just right for sharin’ with a buddy. It’s versatile as heck, but portion control is key unless you wanna feel like a grease ball all day.
Factors That Mess with Bacon Slice Counts
Just when ya thought you had it figured out, there’s more stuff that can throw off how many slices are in 100g. I’ve run into these issues myself, so lemme lay ‘em out:
- Meat vs. Fat Content: Bacon with more lean meat weighs more per slice than super fatty cuts. So, two slices of lean bacon might weigh more than two fatty ones of the same size.
- Specialty Cuts: Some bacon comes in short strips or weird shapes, especially artisanal kinds. That messes with the count big time.
- Brand Variations: I’ve bought cheap bacon that’s sliced super thin—more like 15 slices for 100g—and fancy stuff that’s thicker, closer to 5. Brands just do their own thang.
- Cooking Method: Fry it crispy, and it shrinks more than if you bake it slow. I’ve noticed baked bacon keeps more weight than pan-fried sometimes.
Point is, you gotta be flexible. Don’t assume every pack is the same. I’ve made that mistake and ended up short for a recipe. Weigh it if you can, or at least get to know the bacon you buy most often.
Tips for Buying and Storing Bacon for Portions
Since we’re talkin’ portions, let’s hit on how to buy and store bacon so you ain’t wastin’ none of that good stuff. Here’s my go-to advice:
- Check the Pack Weight: Most bacon comes in 450g (1 pound) packs where I shop. That’s about 4 servings of 100g, so plan accordingly.
- Look at Slice Count on Label: Some packs say how many slices are inside. If it’s a 16-slice pack for 450g, you know 100g is roughly 4 slices if it’s regular cut.
- Freeze Extras: If you ain’t using all 100g at once, wrap portions in plastic wrap and freeze ‘em. I freeze in 100g batches (about 8 regular slices) so I can grab and go.
- Fridge Life: Open bacon don’t last long—maybe a week in the fridge. Smell it before cookin’ if it’s been sittin’ there. I’ve tossed bad bacon before, and it ain’t fun.
Buying in bulk can save ya money, but only if you store it right. I’ve got a tiny freezer, so I gotta be smart about portions, or I end up with freezer burn. Learn from my mistakes, folks!
Wrapping Up the Bacon Mystery
So, there ya have it—how many slices of bacon is 100g ain’t a simple answer, but we’ve got a solid range: 5 to 12 slices depending on if it’s thin, regular, or thick-cut, plus the type like streaky or back bacon. I’ve thrown in all the tricks I know for measurin’ without a scale, understandin’ raw vs. cooked differences, and usin’ 100g in your daily eats. Bacon’s a beautiful thing, but it’s got its quirks, and now you’re armed to handle ‘em.
Next time you’re fryin’ up a batch or tossin’ some in a dish, you’ll know just how much to grab. And hey, if you’ve got your own bacon tips or funny kitchen fails, drop ‘em in the comments. I’m always down to swap stories over a plate of crispy goodness. Keep cookin’, keep eatin’, and don’t skimp on the bacon love!
/bacon-b0dc7f1be0f34857b9c7c145a63c909e.jpg)
Smoked vs Uncured Bacon
Bacon can be categorized into two main types: smoked and uncured. The key difference lies in how the pork belly is processed and preserved.
Smoked bacon is cured with salt, smoked with natural wood smoke, and then cooked. This process imparts a distinctive smoky, salty flavour that many associate with classic bacon. The smoking helps preserve the meat while also adding flavour. Smoked bacon has a firm, chewy texture that crisps up nicely when fried. It’s the most commonly found bacon variety in supermarkets and restaurants.
Uncured or fresh bacon is not smoked or cured. It relies solely on refrigeration to preserve the pork belly. Without curing or smoking, the flavour of uncured bacon is milder and meatier. The texture is also softer. Uncured bacon has a shorter shelf life and is more perishable. It needs to be cooked thoroughly before eating.
In terms of uses, smoked bacon works well for seasoning in dishes, sandwiches, wraps, salads and other recipes where that smoky flavour is desirable. The crisp yet chewy texture also stands up to cooking better. Uncured bacon has a more subtle flavour so shines in dishes where you want the natural pork flavour to come through. It can be used in much the same way as smoked bacon but won’t overpower other ingredients.
Both smoked and uncured bacon pair well with eggs, cheese, avocado, tomatoes and leafy greens. They can add a salty, savoury, umami boost to breakfasts, burgers, sandwiches and more. Ultimately personal preference will determine whether you prefer the distinctive smoky taste of cured bacon or the fresh pork flavour of uncured varieties.
Bacon can be flavoured in a variety of delicious ways to add unique flavours and tastes. Some of the most popular flavoured bacons include:
This breakfast favourite is flavoured by applying pure maple syrup or maple sugar to smoked bacon prior to cooking. The maple adds a subtle sweetness and unique flavour that pairs wonderfully with bacon’s savoury and salty notes. Maple bacon is a popular choice for breakfast sandwiches, baked goods, omelettes and more.
Honey provides a sweetness that complements bacon’s salty umami flavour. Honey bacon can be made by brushing honey on bacon before cooking, though it’s also possible to cure raw pork belly in a honey solution. Honey bacon makes a tasty addition to sandwiches, burgers, salads and more.
For bacon with a little kick, black peppercorns can be ground and rubbed on smoked bacon. The pepper adds another layer of flavour and provides a spicy accent. Peppered bacon is commonly used in Southern cuisine, sometimes also with brown sugar.
Though not technically a flavoured bacon, applewood smoked bacon picks up subtle fruity notes from the applewood chips used during smoking. This provides a slightly sweeter flavour compared to hickory or other smoking woods.
In addition to unique flavour agents like spices, woods, sugars and syrups, other ingredients like beef or duck may also be used in the curing process to impart specific flavours into the bacon itself. Getting creative with different flavours and ingredients can result in exciting twists on a bacon lover’s classic favourite.
Bacon takes on many global interpretations around the world. Here are some of the most popular international bacon styles and flavours:
Prosciutto is an Italian dry-cured ham that is thinly sliced and often served uncooked. Though not technically bacon, prosciutto has a similar salty, umami flavour profile. Prosciutto di Parma is a famous variety known for its distinctive tasting notes and smooth texture.
Prosciutto starts with a whole pork leg that is trimmed of fat, salted, seasoned, and air-cured for up to two years. This slow curing process concentrates the pork flavour and allows the prosciutto to develop its signature sweetness.
Pancetta is an Italian bacon made from pork belly that is salt cured and spiced with pepper, garlic, and other seasonings. It is rolled up and dried for 3-4 months. Pancetta has a deeper flavour than typical American bacon.
Pancetta can be enjoyed raw in dishes like pasta carbonara. It can also be diced up and cooked as a flavourful addition to sauces, soups, and vegetables. Uncooked pancetta brings a nice crispy, salty crunch.
Lardo is a type of cured Italian pork fatback made from the thick fat deposits along the pig’s back. Lardo undergoes a similar curing process to prosciutto, getting rubbed with salt, herbs, and spices. It is then pressed, aged, and sliced very thin.
The curing process gives lardo an intense porky flavour and smooth, almost buttery mouthfeel. It melts readily when heated. Lardo is used to add rich, savoury flavour to pasta, pizza, bruschetta, and antipasto dishes. A little goes a long way.
Guanciale is an Italian cured meat made from pork jowl or cheek. It is rubbed with spices and aged for 3-4 months. Guanciale has more meat marbling than pancetta, giving it a bolder pork flavour.
Guanciale is often used in pasta sauces like bucatini all’amatriciana. It can also be pan-fried and served as a crispy meat side. The fat in guanciale has an appealing tenderness compared to bacon.
Speck is a smoked prosciutto from the Tyrol region of Italy. It is made from the hind leg of a pig and dry cured with salt, peppercorns, juniper berries, rosemary, and other herbs and spices. After curing, it is cold smoked using aromatic woods.
Speck has a distinctive smoky aroma and concentrated ham flavour. It can be enjoyed raw in thin slices, or diced up and cooked as a seasoning for soups, salads, pasta, and more. The smoky notes pair especially well with cheeses, potatoes, beans, and greens.
Pork Belly vs Pork Loin Bacon
Bacon comes from two main cuts of pork – the pork belly and the pork loin. The key differences between belly bacon and loin bacon come down to fat content, flavour, and texture.
Pork belly bacon is cut from the fatty belly section of the pig. It has streaks of fat running through it and a higher overall fat content, around 50% fat. Belly bacon has a more robust, meaty pork flavour and a tender, chewy texture when cooked. The fat renders to become crispy. Belly bacon is ideal for dishes where you want that classic rich bacon taste and texture. It works well in bacon sandwiches, baked into casseroles and potatoes, or chopped up for sauces and soups.
Pork loin bacon comes from the leaner loin section. It has less fat marbled throughout, closer to 10% fat. Loin bacon has a milder pork flavour and a firmer, drier texture when cooked. With less fat, it can end up tougher and chewier if overcooked. Loin bacon is better suited to dishes where you want little smokiness and a tender bite. It works well diced up in salads, omelettes, or pasta dishes. The leanness also makes it a healthier choice for those looking to limit fat intake.
The right bacon to choose comes down to the flavour, fat content, and texture you want in your dish. Belly bacon brings rich pork flavour and crispy fat. Loin bacon brings a milder taste and leaner bite. Understanding the differences allows you to pick the optimal bacon for your cooking needs.
Bacon can be cut into a variety of shapes and sizes, each suited for different cooking methods and recipes. The main cuts are:
This refers to a side of pork belly that has been cured and smoked in one large, continuous piece. Slab bacon is often what you find packaged for sale in grocery stores. The slab can be sliced to any thickness. Slab bacon holds up well to high heat cooking methods like pan frying or baking in the oven.
This is what most people think of as regular bacon. It consists of thin, long slices cut from a side of cured slab bacon. The average commercial slice is around 0.10 inches thick. Sliced bacon is great for recipes like bacon eggs, sandwiches, BLTs, etc. It provides those iconic crispy strips of bacon.
Lardons are small matchsticks or cubes of bacon, usually around 1/4 inch thick. They are produced by cutting the bacon slices into strips or cubes. Lardons are ideal for stews, soups, salads, pasta and other dishes where you want the bacon flavour infused throughout. The small shape allows them to crisp up nicely.
As the name suggests, this is bacon that has been diced into small cubes, around 1/4 inch in size. The dice shape works well for similar dishes as lardons. It provides lots of crispy bacon pieces in each bite. Omelettes, frittatas, home fries and creamed dishes all benefit from diced bacon.
So, in summary, the bacon cut should match the cooking method and desired texture in the final dish. Slab bacon offers complete control over thickness and portioning. Sliced bacon provides those iconic crispy strips. Lardons and diced bacon infuse dishes with crispy, bacony flavour.
When shopping for bacon, you’ll notice it comes in different thicknesses. The three main sizes are thin, regular, and thick cut.
Thinner bacon is around 1/16 inch thick. It has a delicate texture and cooks faster than thicker cuts, so it’s ideal for dishes where you want the bacon crisp or extra crispy. Thin bacon is great for sandwiches, BLTs, salads, and bacon bits.
Regular cut bacon is approximately 1/8 inch thick. This is the most common thickness you’ll find. Regular bacon provides a good balance of meaty flavour and crispy texture when fried. It’s versatile for all kinds of recipes from breakfast plates to burgers and more.
Thick cut bacon is around 1⁄4 inch or more. It has a very meaty, fatty texture and usually stays chewy even when cooked. Thick cut bacon is great for dishes where you want the bacon to remain pliable and not become rigid after cooking, like bacon wraps. The thickness also allows the bacon to retain a soft texture inside while crisping up on the outer edges.
The thickness you choose really depends on the texture you want and how you plan to use the bacon. Thinner cuts are best for baked dishes or times when you want it extra crispy. Go for a thicker cut when you want to maintain pliability. Testing out different thicknesses can help you find your personal preference.
How Much Bacon Is In 24 Cans Of Beans?!
FAQ
How much is 100 grams of bacon?
A typical 3.5-ounce (100-gram) portion of cooked bacon contains (8): 37 grams of high-quality animal protein.
How many grams is 3 slices of bacon?
Three slices of bacon, or 34.5 grams, contain 161 calories. That one serving has 108 calories from fat, 2.4 from carbs, and 48 from protein.
How many grams is 1 slice of bacon?
Sizes of bacon slices varies. Weight per slice based on 35g piece (average size).
How many grams are 2 slices of bacon?