Tocino
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Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly.
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly.
Spain
In Spain, as in Venezuela (where bacon is "tocineta"), the word tocino refers to the layer of fat under a pig's skin. It is almost pure fat, and is often salted and cut into cubes. It is consumed as part of traditional recipes such as cocido.
Caribbean
Tocino is cut into small squares and fried until crunchy and added to recipes like mofongo and arroz blanco con tocino, "white rice and tocino". In Cuba, it can be added to soft bread.
United States
The Hormel Foods Corporation makes a Filipino tocino-flavored version of their SPAM product for sale in supermarkets.
See also
Cuisine of the Philippines Puerto Rican cuisine Longganisa Tapa
References
Text derived from https://en.wikipedia.org/w/index.php?oldid=1359495722 under CC BY-SA 4.0; modifications have been made.