Hacker News Reader

I believe bacon just describes the cut. In my area of the US, you can buy a package of uncured bacon right alongside the usual cured varieties. I don't know for sure, but I'd imagine the slaughterhouses described here wouldn't be doing any processing outside of the slaughtering, butchering, and packing.

FYI, the cut is pork belly. Uncured bacon is still processed in roughly the same manner as cured bacon but without direct use of nitrates. It is dubious to call it uncured however.

It's called pipelining. If you have 5 floors of space to work with, there's no reason you couldn't run a 48 or 72 hour bacon-making process on a portion of the pork running through the facility.

I think there is a bit of poetic license there.

Its involved but seems like it can be done pretty quickly https://nassaufoods.com/resources/basic-manufacturing-of-bac...