This article is about the meat. For other uses, see Bacon (disambiguation).
Bacon
A strip of cooked side (streaky) bacon
Type
Cured pork
Main ingredients
Salt-cured pork belly
Cookbook: Bacon
Media: Bacon
Bacon is a type of salt-cured pork[1] made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns.[2]
Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic *bakkon, meaning "back meat".[3]
Uncooked cured and smoked side bacon
After being pan-fried
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon".[4] Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork.[5] Vegetarian bacons such as "soy bacon" also exist.
^Filippone, Peggy. "What is bacon". thespruce.com. Retrieved 30 April 2017.
^Cite error: The named reference villain was invoked but never defined (see the help page).
^Online Etymological Dictionary: bacon (n.)
^"Eat cheap but well! Make a tasty beef in beer". Today. NBC News. 30 April 2009. Archived from the original on 3 May 2009. Retrieved 13 May 2009.
^"Health and You". New Straits Times. 12 May 2009. Archived from the original on 27 June 2009. Retrieved 13 May 2009.
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