That “Weird Lump” in Your Bacon? Here’s What It Really Is (And Why You Don’t Need to Panic)

fat: White or cream-colored, soft (raw), becomes translucent and crispy when cooked.

A Brief History of Bacon Processing (Why This Happens)

In the past, bacon was cut thicker, and butchers would trim out visible lymph nodes and odd fat deposits. But modern bacon is continue reading …