Bacon and Sausages

Meat that has been smoked, especially bacon made from pork, contains much inosinate, which enhances the natural saltiness and umami found in eggs and, in addition, brings out their sweet taste. So it is little wonder that bacon and eggs have long been regarded as the perfect breakfast dish.

The combination of bacon and green peas is another good source of umami. Bacon can also be used to dampen the bitterness in cooked cabbage or in roasted game meats by enhancing their sweet taste.

Sausage making, especially from beef and pork, has a long tradition and a global reach. Initially, freshly made sausages have no more umami than the raw ingredients from which they are made, but when cooked they can become very tasty. Once they have been salted, dried, smoked, fermented, or cured, however, they develop much more umami and are often used to enhance the taste of other foods. This is particularly true for those made from pork.