United States
Chicken Fried Bacon
Bacon battered and deep-fried like fried chicken, a Texas State Fair indulgence.
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United States
Country Ham
A heavily salted, aged, and smoked Southern ham, sliced thin and fried for breakfast or sandwiches.
Louisiana, United States
Cracklins
Deep-fried pork skin and fat, seasoned while hot — a Louisiana snack and seasoning staple.
United States
Fatback
A cut of pork back fat, salt-cured and used to season beans, greens, and cornbread.
United States
Pepperoni
A dry-cured, spiced pork-beef sausage, sliced thin — America's favorite pizza topping.
United States
Pork Roll (Taylor Ham)
A New Jersey breakfast meat of spiced, formed pork — known as Taylor Ham up north, Pork Roll down south.
Mid-Atlantic, United States
Scrapple
A Pennsylvania Dutch breakfast meat of pork scraps and cornmeal, formed into a loaf, sliced, and fried.
United States
Smithfield Ham
A Virginia ham salt-cured, smoked, and aged for months or years, from the Smithfield tradition.
United States
Stuffed Ham
A Maryland Eastern Shore ham butterflied and stuffed with greens and seasonings, then baked.
United States
Tanka-me-a-lo
A Lakota dried-meat preparation — lean meat pounded with berries, a high-protein traveling food.
Louisiana, United States
Tasso Ham
A Louisiana smoked, heavily seasoned pork shoulder used to flavor gumbos, red beans, and étouffée.