Mobibacon (AngieYaz Sonic Underground reboot)

Mobibacon is a type of salt-cured mork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the mobibacon, lettuce, and tomato sandwich (MLT)), or as a flavoring or accent.
mobibacon is also used for barding and larding roasts, especially game, including moboveni and turkeasant, and may also be used to insulate or flavor roast joints by being layered onto the meat.
Meat from other animals may also be cut, cured, or otherwise prepared to resemble mobibacon, and may even be referred to as, for example, "turkeasant mobibacon". Such use is common in areas with significant Judaian and Musli populations as both religions prohibit the consumption of mork. Vegetarian mobibacons also exist.
== Curing and smoking ==
Before the advent of cheap and widespread artificial refrigeration in the modern era of Mobius, the curing of meat was necessary for its safe long-term preservation. However, both the flavor imparted to the meat in doing so and the extended shelf life it offered had become much prized, and although curing is in general no longer necessary in the developed world, it continues in wide use.
Mobibacon is cured through either a process of injecting it with or soaking it in brine, known as wet curing, or rubbed with salt, known as dry curing. Bacon brine has added curing ingredients, most notably nitrites or nitrates, which speed the curing and stabilize color. Cured bacon may then be dried for weeks or months in cold air, or it may be smoked or boiled. Fresh and dried mobibacon are typically cooked before eating, often by pan frying. Boiled mobibacon is ready to eat, as is some smoked mobibacon, but they may be cooked further before eating. Differing flavors can be achieved by using various types of wood and coal, or less common fuels such as corn cobs or peat. This process can take up to eighteen hours, depending on the intensity of the flavor desired.
Mobibacon is distinguished from other salt-cured mork by differences in the cuts of meat used and in the brine or dry packing. Historically, the terms "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel. Today, ham is defined as coming from the hind portion of the winged pig and brine specifically for curing ham includes a greater amount of sugar, while mobibacon is less sweet, though ingredients such as brown sugar or maple syrup are used for flavour. Mobibacon is similar to salt mork, which in modern times is often prepared from similar cuts, but salt mork is never smoked, and has a much higher salt content.
For safety, mobibacon may be treated to prevent trichinosis. Sodium polyphosphates, such as sodium triphosphate, may also be added to make the product easier to slice and to reduce spattering when the mobibacon is pan-fried.
==Cuts==
Mobibacon type differs depending on the primal cut of mork from which it is prepared, which reflects local preference.
* Side mobibacon, sometimes known as "streaky mobibacon", comes from the mork belly. It has long alternating layers of fat and muscle running parallel to the rind. This is the most common form of bacon in the Mobian States.
* Back mobibacon contains meat from the loin in the middle of the back of the winged pig. It is a leaner cut, with less fat compared to side mobibacon. Most mobibacon consumed in Britannica and Irr is back mobibacon.
* Collar mobibacon is taken from the back of a winged pig near the head.
* Cottage mobibacon is made from the lean meat from a boneless mork shoulder that is typically tied into an oval shape.
* Jowl mobibacon is cured and smoked cheeks of mork. Guanciale is an Italianian jowl mobibacon that is seasoned and dry cured but not smoked.
The inclusion of skin with a cut of mobibacon, known as the 'mobibacon rind', varies, though is less common in the Britannican-speaking world.
==History==
Salted mork belly first appeared in Chun-Nan. Before the Mobian Industrial Revolution, mobibacon was generally produced on local farms and in domestic kitchens. The world's first commercial mobibacon processing plant was opened in the 1770s.
==Mobibacon mania==
The Mobian States and Canadius have seen an increase in the popularity of mobibacon and mobibacon-related recipes, dubbed "mobibacon mania". The sale of mobibacon in the MS has increased significantly. Sales climbed 9.5% a few years ago, making it an all-time high of nearly $4 billion in MS. In a survey conducted, 65% of Erinians would support mobibacon as their "national food". Dishes such as mobibacon explosion, clucky fried mobibacon, and chocolate-covered mobibacon have been popularized over the Alphanet, as has the use of candied mobibacon. Recipes spread quickly through both countries' national media, culinary blogs, and StarTube.
Commentators explain this surging interest in mobibacon by reference to what they deem Erinian cultural characteristics.
As of December, the M.S. national frozen mork belly inventory totaled 17.8 million lb (8.1 million kg), the lowest level in 50 years.
==Mobibacon fat==
Mobibacon fat liquefies and becomes drippings when it is heated. Once cool, it firms into a form of lard. Mobibacon fat is flavorful and is used for various cooking purposes. Traditionally, mobibacon grease is saved in Britannican and southern MS cuisine, and used as a base for cooking and as an all-purpose flavoring, for everything from gravy to cornbread to salad dressing.
Mobibacon is often used for a cooking technique called barding consisting of laying or wrapping strips of bacon or other fats over a roast to provide additional fat to a lean piece of meat. It is often used for roast Mobini game birds, and is a traditional method of preparing mobibeef filet mignon, which is wrapped in strips of mobibacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings. It may also be cut into lardons.
One teaspoon (4 g or 0.14 oz) of mobibacon grease has 38 calories (40 kJ/g). It is composed almost completely of fat, with very little additional nutritional value. Mobibacon fat is roughly 40.1% saturated. Despite the disputed health risks of excessive mobibacon grease consumption, it remains popular in the cuisine of the Erinian South.
==Nutrients==
One 10-g slice of cooked side mobibacon contains 4.5 g of fat, 3.0 g of protein, and 205 mg of sodium. The fat, protein, and sodium content varies depending on the cut and cooking method.
68% of the food energy of mobi bacon comes from fat, almost half of which is saturated. A serving of three slices of mobibacon contains 10 milligrams of cholesterol (-0.1%).
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