Types of bacon not made from pigs

Published March 25, 2014

| FoxNews.com

Types of bacon not made from pigs

Types of bacon not made from pigs

From tempeh to venison, there are plenty of ways to get your bacon fix.


Yes, someone figured out how to create coconut bacon. A company called Phoney Baloney’s raised money to produce this via an Indiegogo campaign, and voila, now it exists. Made from coconut, tamari, maple syrup, liquid smoke, and grapeseed oil, it actually looks a little like chopped up bacon. It doesn’t respond well to heat or liquid, though, so the producers advise topping salads, sandwiches, or baked potatoes with it.


Until very recently, beef bacon has only been available through Halal butchers, but lately it’s been creeping its way onto supermarket shelves more and more. You can find it at your local Whole Foods. Beef bacon is typically made from the navel (the same fatty cut used for pastrami), and is treated basically the same as pork. The resulting product actually tastes pretty close to beef jerky.


The original non-pork bacon, turkey bacon gets no respect. As opposed to whole pieces of meat, turkey bacon is made from turkey that’s been smoked, chopped up, and re-formed into strips. It has a low fat content (around 10 percent), and doesn’t shrink when cooked like regular bacon does.  It tastes fine, but isn’t much of a substitute when served alongside eggs. The best application for turkey bacon is on a sandwich like a BLT or club, where it can add its nice smoky flavor without being too dominant.

Soy Protein

Companies like MorningStar have figured out a way to produce a semi-reasonable facsimile of bacon using textured soy protein as a base, mixed up with other stuff like egg whites, soybean oil, wheat gluten, vegetable protein, sodium tripolyphosphate, monocalcium phosphate, and cyanocobalamin. For vegetarians desperate for something vaguely resembling bacon, we see how this can come in handy, but meat-eaters might want to stick with, well, meat.


Duck bacon, made from duck breast, is some seriously good stuff. The most popular variety is uncured and produced by D’Artagnan, and to make it they take whole moulard duck breasts, give them a salt and sugar rub, smoke them over wood chips, and thinly slice them. The result is smoky with a great meaty texture, and is supremely versatile. Smoked duck breast in general is pretty great.

See more pigless bacon at The Daily Meal

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