Tocino

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.

[2] In Spain, as in Venezuela (where bacon is "tocineta"), the word tocino refers to the layer of fat under a pig's skin.

[4] In an alternate recipe, the meat strips are marinated with salt, sugar, and salitre (saltpetre), and pineapple juice may be added for a slightly tart flavor.

[citation needed] Tocino is traditionally boiled in water (just enough to cover the meat), fried in oil, or cooked over medium heat until the fat is rendered.

[6] The Hormel Foods Corporation makes a Filipino tocino-flavored version of their SPAM product for sale in supermarkets.