Poitrine demi-sel (Fr.): unsmoked slab bacon.
Poitrine fumée (Fr.): smoked slab bacon.
Poivrade (Fr.): a peppery brown sauce made with wine, vinegar, and cooked vegetables and strained before serving.
Poivre (Fr.): pepper.
Kranjska Kobasica A Slovenian sausage made of pork shoulder, slab bacon, garlic, and black pepper.
Llonganissa See Salchichón.
Longaniza or llangonissa A Spanish pork sausage seasoned with paprika, cinnamon, aniseed, garlic, and vinegar.
Other cooks use a cooled room, leaving the slab bacon on a slotted table so that the liquid from the meat will drain away. After approximately one week, the bacon is washed in warm water and hung in a smoke house to dry.
Salt pork is a form of salt-cured slab bacon consisting largely of pork fat, used as an enrichment and seasoning in traditional savory dishes. It is available in well-stocked food stores and butcher shops.
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bacon in a chunk. You must slice it by hand (and may want to remove the rind first). Slab bacon is often the only way to find top-quality bacon. Bacon rashers
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Canadian bacon or ham. Baekenhofe ...
"My Polish grandmother did a dish very similar. Instead of ham, she used chopped veal breast and diced slab bacon along with the kielbasa, eggs and horseradish...." more
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Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage, and slab bacon. Letting the beans rest overnight develops their flavors.
Salt pork, also called white bacon, is a form of salt-cured, un-smoked slab bacon consisting largely of pork belly fat, used as a cooking fat to enrich and flavor savory dishes.
 See also: Smoke, Smoked, Pork, Slice, Bacon
  
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