28 Ways To Turn Bacon Into Muscle

Or, to serve it up another way, a generous dollop of examples as to how nutritional science and flavour can combine to make sweet, glorious bacon the most satisfying muscle food to sink your teeth into. Enjoy. We certainly did.

- David Morton

Rasher Decisions

Few combos are as effective as the 2:1 carbs-to-protein delivery system that is the bacon sanger. First, the cut...

1 Salt-cured meat such as bacon has benefits beyond its mouth-watering taste. Eaten after a workout, its sodium helps to draw extra fluids into your muscles to add size and aid repair, according to a report in Nutrition Journal.

2 Back

A large, lean medallion with a fatty strip on the side. With 10g of protein per rasher, two pieces give you 25 per cent of your RDI of the holy macro.

3 Smoked

For the porcine purist. The application of smoke further preserves the meat and gives it a stronger flavour. Concentrations of chemicals linked to cancer are up to three times lower in the liquid smoke used in modern bacon-making facilities. So, for once, going big brand is best for you.

4 Streaky

Yes it’s ‘streaked’ with fat, but half of that is monounsaturated, which the American Journal of Clinical Nutrition found drops blood pressure for a biceps-bulking fix.

5 Green

Unsmoked (“green”) bacon has a milder flavour, more akin to ham, so it’s preferable if you’re the sort who stuffs myriad ingredients on top.

Heavenly Bread

The most chewed-over debate in the bread world concerns which loaf is best. Artisan sourdoughs aside, you have two options...

6 White

If you like your protein ’twixt slices of white, rejoice. The journal