Tocino is typical meat sliced into thin strips cured in anise wine, annatto, water, salts sugar and saltpeter mixture, stacked in a separate container,and covered and kept refrigerated for about three days to cure. But the original tocino is marinated only with salt, sugar, and saltpeter.
In Spanish, Tocino is bacon, made from the pork belly, and some other countries in Caribbean, is made from pork fatback and neither cured nor smoked and fried until very crunchy.