Decisions, Decisions: bacon, Bacon, BACON!

This could seriously be a whole series of articles by itself.  Bacon is loved by many... and has so many different forms.  I'm going to give just a little info here.  I can't image you need my help understanding bacon... :)

Here's what Wiki has to say about American Bacon (which is usually cured and smoked):

A side of unsliced bacon was once known as a 'flitch'; it is now known as a 'slab'. An individual rasher of bacon is known as a 'slice' or 'strip'. The term 'rasher of bacon' is occasionally encountered (e.g., on restaurant menus) to mean a serving of bacon (typically several slices).
American bacons include varieties smoked with hickory or corncobs and flavourings such as red pepper, maple, brown sugar, honey, molasses, and occasionally cinnamon. They vary in sweetness and saltiness and come from the Ozarks, New England, and the upper South (mainly Kentucky, North Carolina, Tennessee and Virginia).

• The term 'bacon' on its own generally refers to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the US.
• 'Canadian Bacon' or 'Canadian-style bacon' is made from the pork loin, usually the lean ovoid portion (longissimus muscle or loineye). It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labelled appropriately. Similar products are used as less expensive substitutes.
• 'Streak o' lean', a Southern bacon made from fatback.

There are other products that are cured and smoked to taste like bacon, but are made from other meats or products:

• Turkey bacon - made from fish... just kidding.  Made from Turkey.
• Macon - made from mutton
• Vegetarian bacon - yep.  It exists.
• Vegetarian bacon, also referred to as fakon, veggie bacon, or vacon, is a product marketed as a bacon alternative that is available in supermarkets. It has no cholesterol, is low in fat, and contains large amounts of protein and fiber. Two slices contain about 74 calories. Vegetarian bacon is usually made from marinated strips of tofu or tempeh.

Now, since we're going with an Italian-style blue cheese, we could also look at using an Italian-style bacon like pancetta or prosciutto or guanciale or even lardo.

• Pancetta is "an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. Unlike pancetta in the America, pancetta in Italy is typically consumed raw, as it was designed for."
• Prosciutto is "an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto."
• Guanciale is "an Italian cured meat or salami product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States."
• Lardo is "a type of salumi made by curing strips of fatback with rosemary and other herbs and spices."

But none of those are the flavor or concept that I'm craving.  I want bits of good ol' American cured and smoked bacon.  Possibly peppery.  And I'll probably go with a thick-cut so there are real hunks of bacon in these pierogies.  I don't want them to totally disintegrate into dust; this will be the texture in the filling.  We have mashed potatoes and blue cheese so far.  The bacon will be the only firm or crispy thing inside.

Hmmmm... and maybe some super crispy bits to sprinkle on top of the finished plate...?

Up tomorrow: which flour for the pierogi dough?