Pork bellies (not belly's) are very commonly used in different Asian cuisines. I've had pork belly dishes in German restaurants too.

As I understand it, bacon in the US is often produced from the belly part but like any other food ingredient, the end product as among alternative choices is the result of how it's cooked/processed/handled. .

Most bacon that people are accustomed to purchase at their local grocery stores in the US is from the pork belly. Pigs really only have one although to reach the insides it can be cut in to two slabs. Only recently I have I been able to purchase jowl bacon. What is available as bacon in other parts of the world is not always from the belly but is is normally cured in some manner and not fresh. Fresh being a term for unprocessed other than being cut meat.

Elmer although it is normally not used in polite conversation but do you have a belly or bellies? Pigs are no different.

The part of a hog known as the belly is bacon when it is cured. We dont normally cure other parts of a hog. Many other countries turn the belly into sausage and make cured meats out of parts we do not. Their cured meat tends to be meatier than ours. "Canadian" bacon comes to mind. Asian countries of course use it in all sorts of dishes as a fatty meat. Cured German meats are wonderful. They also make cured sausages but it is made into sausage first of course.

I'm not sure what your intended message or question is. I'm not offended by words, belly is a word in common usage and for me is very appropriate in any conversation. Including I guess "polite conversation", whatever that is.

On US commodity markets, "pork belly" futures are traded.

I bought a ten pound pork belly a few weeks ago at Costco and made bacon. It's too salty... whaaaah! But I'ma gonna eat the you know what out of it anyway. I made a huge pot of chili a few days ago and put a bunch of the bacon in it for something different and it ended up tasting really good. I thought about buying a small one (Costco sells them in 1 1/2" thick strips) to try burnt ends in the smoker.

my home made bacon in Instagram

patriciae hams may be fresh or cured so no bacon is not the only part of a pig that is normally cured. Uncured ham is normally sold as pork butt.

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Side meat is the name of the cut turned into bacon. Aka Belly.

Of course Belly isnt the only part of a hog that is cured. I wasnt saying it was. My creds as to what you do with hog goes back to me as a kid scraping hogs when they killed.

We cure a different part of the hog, The "side meat". Aka pork belly. Europeans cure a number of cuts including parts of the ham. They cure very meaty parts to slice that we do not. We stick with "streaky bacon" as a rule.

My friend who lived in China until her late twenties served me a pork belly dish that was so simple, yet so incredibly light, delicate, and delicious. I could not believe I was so enamored of a hunk of fat with a little streak of lean in it. If I remember correctly, the brick-like hunk of pork had just been boiled or steamed long and s-l-o-w. It must have been salted before cooking (you can buy it that way in any grocery store here), but it was not cured or preserved before cooking. It was served cut into little slabs and I probably ate an impolite amount of it. Sorry I cannot tell more precisely how to prepare it.

This is the recipe/method I use for smoked pork belly burnt ends. They are a fantastic appetizer for any party. A heart attack in every bite!

Pork belly burnt ends. I do use a different rub and sauce than the recipe calls for though.

I also roast pork belly occasionally to use in various Asian dishes. One being Pork Fried Rice.

1-2 lb. pork belly. Skin removed.

Marinade

2 Tbls. rice wine

2 Tbls. soy sauce

2 Tbls. sugar

2 minced garlic cloves

1 1/2 tsp. hoisin sauce

1/2 tsp. Chinese five-spice

Marinade for 3 hours and drain off excess marinade. Brush top with honey. Roast at 325 for 45 minutes flipping halfway and again brushing with honey..

My knowledge of how a animal is prepared/butchered also came from helping butcher pigs when a child along with a grocery store that did their own cutting and wrapping of meat. There was a big cooler with carcasses both whole and precut behind the work area.

I did not do the scraping. I was the arm that went into the belly or throat and pulled out the stuff. My job was then to separate what my parents considered food and other. Luckily for me they did not think to make link sausages.