Used to flavor beans, to cover poultry breast before roasting, to complement a juicy burger or a farofa (seasoned manioc flour) – it is hard to find a dish that would not taste better with the addition of bacon. Although it is usually made with pork belly, it can also be produced from other parts of the animal, such as the neck. With high fat content, bacon is usually salt-cured and then smoked. It is sold in slices, cubes, and slabs.