How BACON Took Over America

Bacon for breakfast. Bacon on burgers. Bacon in salads—and even on donuts. How did one cut of pork end up in so many American meals? In this episode, we check supermarket bacon, explain how it’s cured and smoked, and investigate the campaign that helped sell Americans a heavier breakfast. What did the doctors actually recommend? What does “uncured” mean on the package? And why do restaurants keep adding bacon to almost everything? 0:00 Bacon in America: History and Products 0:53 Bacon on the Menu: Breakfast to Burgers 1:57 Edward Bernays and the Beech-Nut Campaign 4:46 Grocery Store Bacon: Thick Cut, Uncured, Bacon Bits 7:00 How Pork Belly Is Cured, Smoked and Sliced 8:38 Nutrition Labels, Sodium and Plant-Based Bacon 10:00 Processed Meat Risk and Maple Bacon Donuts #Bacon #AmericanFood #FoodHistory #EdwardBernays #BaconAndEggs