Bacon comes from the side and belly part of pork half carcass. Raw bacon is light or dark pink with interlayers of white fat. Bacon slices often contain small, edible gristle. Fat layers are carriers of flavour; while baked, most of the fat is rendered. The juicy European pork bacon is recommended for smoking, grilling, frying and stewing. Oven-baked bacon may be eaten hot or cold. Delicate bacon meet well interspersed with fat is tender and juicy.