Bacon dishes

traditional, predominantly Slavic food consisting of cured slabs of fatback

right|thumb| opened

Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes.

American garden salad

Coddle (sometimes Dublin coddle; ) is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.

Kugelis, also known as bulvių plokštainis ("potato pie"), is a potato dish from Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions.

bacon-wrapped oysters

traditional German dish of pears, beans and bacon

Slovenian sausage

Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is the past participle of the Catalan word trinxar, which means "to slice". It is sometimes served with salt herring or eaten on its own with bread.

American dish

ice cream made by adding bacon to egg custard and freezing the mixture

Bauernfrühstück (; ) is a warm German dish made from fried potatoes, eggs, green onions, parsley, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner.

American pork dish

rice and beans dish from the Southern United States

stew

hamburger or cheeseburger with one or more glazed doughnuts in place of the bun

Danish recipe

pasta dish

thumb|270px|Uncooked Rouladen thumb|270px|Sliced beef roulade filled with bacon, [[onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements.]]

'''''Se'i or sei''' is an Indonesian smoked meat from Rote Island and popular in Kupang, East Nusa Tenggara, Indonesia. Se'i may be derived from a variety of meats, with pork (se'i babi), beef (se'i sapi) or game animals such as venison (se'i rusa'') as common offerings. Today, the most popular se'i meat is pork.

Irish dish

Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is not smoked), and cooked in butter or vegetable oil for about 15 minutes. A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket; a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually ex

English dish of bacon-wrapped dried fruit

minced lard

Welsh stew with smoked bacon, stock, potatoes and other vegetables

savoury dish from Vaiais, Switzerland, involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart

thumb|220px|Æbleflæsk served on rugbrødÆbleflæsk (, apple-pork) is a traditional Danish dish consisting of cured or salted pork belly (known as flæsk), fried with apples, thyme and sugar. Chopped onion is often fried with the apples.

sausage and bacon dish of the United Kingdom

Danish potato dish

thumb|240px|Westphalian blindhuhn stew with sides of mettwurst sausage and bacon thumb|Blindhuhn being prepared Blindhuhn (, ; also called blindes huhn , Westphalian blind chicken, Lippisches blind chicken or goose feed) is a stew that is part of Westphalian cuisine in Germany. It is a hearty dish is prepared from various beans, potatoes, carrots, pears and apples as well as bacon. Depending on how it is prepared, it has a soupy to creamy consistency and is slightly acidic per to the addition of apples and vinegar. Despite its name, the dish contains no chicken.

Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively.

savoury pie

thumb|A snack of torreznos Torrezno (plural: torreznos) is a kind of fried bacon snack produced in Spain.

Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onions. It is popular as a quick snack in Kassel, especially on market days, sold at food stalls and bakeries. As with many regional specialties, every village and every baker has his own Speckkuchen recipe.

Creole stew with pork, chicken, seafood and vegetables

potato and egg casserole

American salad dish

dessert food

American fried bacon dish

Sicilian meat dish