![]() ![]() First each pork belly is skinned and any ragged edges trimmed. Several steps are involved in producing sliced bacon. See the "Glossary of Bacon Terms" (found at the end of this publication) for definitions. favorites are American-style Canadian bacon (round slices of pink meat from the loin), turkey bacon made from light and dark turkey meat, and beef bacon prepared from various beef cuts. In addition to "streaky" bacon, other U.S. Unless otherwise noted, the information in this publication refers to "streaky" bacon. Most bacon sold in the United States is "streaky" bacon, long narrow slices cut crosswise from the hog belly that contain veins of pink meat within white fat. Pork bacon without any other descriptors is raw (uncooked) and must be cooked before eating. If meat from other portions of the carcass is used, the product name must identify the portions where the bacon comes from, e.g., "Pork Shoulder Bacon." Bacon is generally produced from young animals (6 to 7 months old) that weigh between 175 to 240 pounds. The term "bacon" is used to describe the cured belly of a swine (hog) carcass. Bacon can also be made from various parts of an animal thus, its appearance can vary. It can be made from several different animal species including pork, turkey, and beef. In Germany, it is called speck Netherlands, spek France, lard or bacon Italy, pancetta and Spain, tocino or tocineta. It was a sign of affluence if a man could "bring home the bacon." They would cut off some for guests and sit around "chewing the fat," now a colloquial term for "having a discussion." The term "bringing home the bacon" now means "earning a living" or "being successful."īacon is made in many countries of the world. The term derived from bako (French), bakkon (Germanic), and backe (Old Teutonic) that refer to the "back" of the hog.Įuropean peasants in the 1500's couldn't afford to buy pork often. About 500 years ago, bacon or bacoun (a Middle English term) referred to all pork. Some historians say that bacon made from hogs was a favorite of the early Romans and Greeks. The domestication of "pigs" (immature hogs) for food dates back to about 7000 B.C.
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