It is located on the sides of the animal's belly, between the pork's meat and skin. It contains several layers of fat and little meat. We have various types of bacon depending on the breed of the animal. It has always been considered a food for the poor, for the countryside, as once salted, it stays well-preserved for a long time. Properties and benefits: It is composed of 70% fat and 20% water. This fat is saturated fat which provides energy to our body, as it contains amino acids. Despite being a very fatty piece, it also contains minerals such as potassium, Vitamin B1, B12, and niacin. Nutritional value per 100 grams: Saturated Fatty Acids: 22.92 g Monounsaturated Fatty Acids: 29.86 g Polyunsaturated Fatty Acids: 10.86 g Cholesterol: 57.0 mg Calcium: 6.0 mg Iron: 0.7 mg Zinc: 0.4 mg Storage and tips: To prevent bacon from going rancid once opened, it is best to freeze it in a bag or airtight container. Other ways to preserve fresh bacon for longer is to salt it at home; for this, you must cover a tray with salt and place the bacon on top, covering it with salt completely. Keep it in a cool place for 10 days. After that time, remove the salt and let it air out. Recipe and uses in the kitchen: Bacon is a meat piece that is primarily used in stews and casseroles. You can add a piece when preparing a stew to give it flavor.