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bacon

 
Dictionary: ba·con   ('kən) pronunciation
 
n.

The salted and smoked meat from the back and sides of a pig.

[Middle English, from Old French, of Germanic origin.]


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Cured (and sometimes smoked) meat from the back, sides, and belly of a pig; variety of cuts with differing fat contents. Gammon is bacon made from the top of the hind legs; green bacon has been cured but not smoked.

A 100-g portion of boiled collar joint is a rich source of protein, niacin, and vitamin B1, a source of vitamin B2 and iron; contains 30 g of fat, of which 40% is saturated; supplies 320 kcal (1345 kJ). A 100-g grilled gammon rasher is exceptionally rich in vitamin B1 (0.9 mg); a rich source of protein and niacin; a good source of iron; a source of vitamin B2; contains 12 g of fat, of which 40% is saturated; supplies 230 kcal (970 kJ). A 100-g portion of fried, streaky bacon is a rich source of protein, niacin, and vitamin B1; a source of vitamin B2 and iron; contains 45 g of fat, of which 40% is saturated; supplies 500 kcal (2100 kJ). Also a source of zinc, copper, and selenium.

 

Side pork (the side of a pig) that has been cured and smoked. Because fat gives bacon its sweet flavor and tender crispness, its proportion should ideally be 1⁄2 to 2⁄3 of the total weight. Sliced bacon has been trimmed of rind, sliced and packaged. It comes in thin slices (about 35 strips per pound), regular slices (16 to 20 per pound) or thick slices (12 to 16 per pound). Slab bacon comes in one chunk that must be sliced and is somewhat cheaper than presliced bacon. It usually comes complete with rind, which should be removed before cutting. Bits of diced fried rind are called cracklings. Bacon grease, the fat rendered from cooked bacon, is highly prized-particularly in the southern United States-as a cooking fat. Canned bacon is precooked, needs no refrigeration and is popular with campers. Bacon bits are crisp pieces of bacon that are preserved and dried. They must be stored in the refrigerator. There are also vegetable protein-based imitation "bacon-flavored" bits, which may be kept at room temperature. See also canadian bacon pancetta.

 
bacon, flesh of hogs—especially from the sides, belly, or back—that has been preserved by being salted or pickled and then dried with or without wood smoke. Traditionally, the process consisted of soaking the pork in brine or rubbing it in a salt mixture by hand, then smoking the sides in smoke from an open chimney. It sometimes took three or four months. Bacon is still home cured in some rural communities, but the bulk of its manufacture is carried on in large industrial meatpacking plants equipped to slaughter, dress, cure, smoke, and sell on a large scale. Bacon refers to different cuts in different countries. In the United States it usually means the side between the fifth rib and the hipbone. In Europe, the word bacon generally refers to one half of a fattened pig. Bacon has one of the highest fat contents of any cut of meat.


 
Word Tutor: bacon
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pronunciation

IN BRIEF: Meat from the back and sides of a hog salted and dried or smoked.

pronunciation My favorite breakfast food is bacon.

 
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Wikipedia: Bacon
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Bacon is a cut of meat taken from the sides, belly, or back of a pig, and then cured, smoked, or both. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game birds. The word is derived from the Old High German bacho, meaning "buttock," "ham," or "side of bacon," and cognate with the Old French bacon.[1]

In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.

Uncooked strips of bacon

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 "bacon".[2] Such use is common in areas with significant Muslim populations.[3] The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated for trichinella,[4] a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[5]

Contents

Smoked bacon

In America, bacon is usually smoked, and different flavours can be achieved by using various types of woods or turf. This process can take up to ten hours, depending on the intensity of the flavour desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot.[6] In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.[7]

Cuts of bacon

Cooked rasher of streaky bacon
Uncooked back bacon

The names of rashers or slices differ depending on where they are cut from:

  • Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavour. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.
  • Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon.[8] Also called Irish bacon or Canadian Bacon.
  • Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavour.
  • Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
  • Jowl bacon is cured and smoked cheeks of pork

Bacon joints include the following:

  • Collar bacon is taken from the back of a pig near the head.
  • Hock, from the hog ankle joint between the ham and the foot.
  • Gammon, from the hind leg, traditionally "Wiltshire cured".
  • Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade.[9] It is fairly lean, but tougher than most pork cuts.

In the English-speaking world

Bacon and egg sandwich gussied up with a strawberry

Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.

Australia and New Zealand

Generally as for the British Isles. Middle bacon is the most common variety.

British Isles

An individual slice of bacon is a rasher, or occasionally a collop. In this region, bacon comes in a wide variety of cuts and flavours:

  • The term bacon on its own suggests the more common back bacon, but can refer to any cut.
  • The term Canadian Bacon means bacon from Canada, though whether the pig was entirely reared, slaughtered, cured, sliced and packed in Canada is not normally made clear on packaging.
  • Slices from the pork belly are referred to as streaky bacon, streaky rashers or belly bacon.
  • Slices from the back of the pig are referred to as back bacon or back rashers. These usually include a streaky bit and a lean ovoid bit, and are part of the traditional full breakfast.

Canada

An individual slice of bacon is a slice or strip. In Canada:

  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in Canada.[citation needed]
  • The term back bacon is used interchangeably to describe either smoked or unsmoked back bacon.
  • The term peameal bacon is a variety of unsmoked back bacon which historically was brined and rolled in a meal made from ground yellow peas. Today, fine cornmeal is more commonly used as a coating.
  • Canadians do not use the term "Canadian Bacon".[citation needed]

United States

A side of unsliced bacon was once known as a flitch[10] it is now known as a slab. An individual slice of bacon is a slice or strip.

  • The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S.[citation needed]
  • The term Canadian Bacon or Canadian-style bacon must be made from the loin, and means back bacon,[11][unreliable source?] but this term refers usually to the lean ovoid portion (m. longissimus, or loineye).[9] It also can be made from the sirloin portion of the loin (Gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.

Bacon mania

The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed "bacon mania". Dishes such as bacon explosion, chicken fried bacon, and chocolate covered bacon have been popularized over the internet,[12] as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube.[13][14] Restaurants are organizing bacon and beer tasting nights,[15] The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails,[16] and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print,[17] and on national television.[18]

Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips."[19] She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American":

Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.

Alison Cook, writing in the Houston Chronicle (she calls bacon "democratic"), concurs, arguing the case of bacon's American citizenship by referring to historical and geographical uses of bacon.[13] Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused:

While Pon* and Milk, with Mush** well stoar'd
In wooden Dishes grac'd the board;
With Homine*** and Syder-pap**** ,
(Which scarce a hungry Dog would lap)
Well stuff'd with Fat, from Bacon fry'd,
Or with Molossus**** dulcify'd.

Ebenezer Cooke, The Sot-Weed Factor[20]

* "Pon" - cornbread
** "Mush" - hasty pudding
*** "Homine" - hominy
**** "Syder-pap" - a porridge
***** "Molossus" - molasses"

In East Asia

Korean samgyeopsal

In Korea, one of the most popular cooked meats is grilled unsmoked pork belly called samgyeopsal (삼겹살), literally "three layered meat". Like most traditional meat dishes in Korea, it is grilled at the table, cut into small pieces with scissors when partly or wholly cooked, and eaten communally, often accompanied by mushrooms, garlic, and onion.[21]

In Japan, bacon (ベーコン) is pronounced "beikon". It is cured and smoked belly meat as in the U.S., but is usually shorter; one possible application is tempura.[22] There are also other kinds of "bacon" made from the shoulder and loin. The uncured belly slices, known as bara (バラ), are used in a variety of dishes.[citation needed]

Bacon dishes

BLT sandwich

Bacon dishes include bacon and eggs, BLT sandwiches, bacon wrapped foods (scallops, shrimp,[23][24][25] and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion.

In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. A kind of sliced smoked ham Americans call Canadian bacon is used less frequently in the U.S., but can sometimes be found on pizza, salads, and omelets.

Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf,[26] and can be mixed in with green beans[27] or serve sauteed and served over spinach.

"Bacon" products

The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labor involved in cooking it or the perceived negative qualities of bacon. Some new products are evidence of the recent bacon fad, which also saw bacon bandaids, scarfs, and air fresheners.[13]

Bacon bits

Bacon bits in a bowl.

Bacon bits are a frequently used "topping" on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces); in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavoured to resemble bacon.[28] They are most often salted.

Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.

Bacon Salt

A bottle of Bacon Salt

Bacon Salt is a seasoning invented in 2007 by Justin Esch and Dave Lefkow[29] and marketed under the slogan "Everything Should Taste Like Bacon." It is fat free, low sodium, vegetarian, kosher, and contains "zero calories".[30]

Bacon Salt is produced in nine varieties so far; hickory flavour is the only one suitable for vegans.[31]

The product is a noted example of a Web-based product launch, marketing, and distribution, undertaken by individual inventors. Its inventors claim to rely on self-generated and customer-generated Web content, such as YouTube videos, for publicity.

For example, in 2008, Matt "Volkov" Schmidt, a writer for the Sarcastic Gamer website, jokingly accepted a Bacon Salt "sponsorship" for his previous praise of the product. In an e-mail to Schmidt, Lefkow offered to send free Bacon Salt.[32]

Today, Bacon Salt can be purchased at many major grocery stores throughout the United States, including Kroger, Meijer and Winn-Dixie.[29]

Baconnaise

Baconnaise is a bacon flavored vegetarian mayonnaise spread[33] that comes in regular and light varieties.[34] It was invented in 2008 by Dave Lefkow and Justin Esch, the same entrepreneurs who invented Bacon Salt.

Product launch, marketing, and distribution, were much like that of Bacon Salt. For instance, in October 2008, the creators sponsored a no-holds barred wrestling match between a giant slice of bacon and a giant jar of mayonnaise that wrestle in a ring filled with 200 gallons of mayonnaise.[35]

Jon Stewart satirized baconnaise in his The Daily Show as an example of Americans' laziness: "for people who want heart disease but are too lazy to actually make the bacon."[36][37] Outside of the United States, baconnaise seems to characterize the US in the same way Stewart proposed, as suggested by the French blog Écrans.[38]

Bacon fat

Bacon frying in its own grease

Bacon fat liquifies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavouring, for everything from gravy to cornbread[39] to salad dressing.[40]

Bacon, or bacon fat, is often used for barding and larding roast fowl and game birds, especially those that have little fat themselves. The bacon itself may afterwards be discarded or served to eat, like cracklings.

One teaspoon (4 grams/0.14 ounces) of bacon grease has 38 calories (160 J).[41] It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.[41] Despite the health consequences of excessive bacon grease consumption, it remains popular in the cuisine of the American South.

Nutrients

Bacon (four 0.5 oz. thin slices) contains 7.45 g of fat (about half is monounsaturated, 1/3 is saturated and 1/6 is polyunsaturated) and 7.72 g of protein.[42] The fat and protein content varies depending on the cut and cooking method.

Health concerns

A 2007 study by Columbia University suggests a link between eating cured meats (such as bacon) and chronic obstructive pulmonary disease. The preservative sodium nitrite is the probable cause,[43][44] and bacon made without added nitrites is available. Processed red meat is a major cause of colorectal cancer. Bacon is usually high in salt, which is a major cause of stomach cancer.[citation needed] Consumption of a large amount of bacon fat causes arteriosclerosis and weight gain.

Bacon sandwich as treatment for hangovers

A study by Newcastle University found that foods high in protein—such as bacon— break down into amino acids. The combination of fat and amino acids can speed up a sluggish metabolism depleted of neurotransmitters due to overconsumption of alcohol, suggesting that a bacon sandwich can help the body lessen the effects of a hangover.[45]

See also

References

  1. ^ "Bacon". OED Online. Oxford University Press. 1989. 50016435. 
  2. ^ "Eat cheap but well! Make a tasty beef in beer". Today (MSNBC). April 30, 2009. http://today.msnbc.msn.com/id/30478911/. Retrieved on May 13, 2009. 
  3. ^ "Health and You". New Straits Times. May 12, 2009. http://www.nst.com.my/Current_News/NST/Tuesday/Features/20090512091014/Article/indexF_html. Retrieved on May 13, 2009. 
  4. ^ "USDA Food Safety and Inspection Service: Glossary B". Food Safety and Inspection Service. http://www.fsis.usda.gov/Help/glossary-B/index.asp. Retrieved on 2009-05-05. 
  5. ^ Hui, Yiu H.; Bruinsma, L. Bernard; Gorham, J. Richard (2002). Food Plant Sanitation. CRC Press. p. 605. ISBN 978-0824707934. http://books.google.com/books?id=5oIO2hzQD6wC. Retrieved on 2009-05-05. 
  6. ^ Randolph, Mary; Karen Hess (1984). The Virginia house-wife. University of South Carolina Press. pp. 18–19. ISBN 978-0872494237. http://books.google.com/books?id=oszKiYe2RyAC. 
  7. ^ Sarah F. McMahon, "Gender, Dietary Decisions, and Food Technology," in McGaw, Judith A. (1994). Early American technology: making and doing things from the colonial era to 1850. University of North Carolina Press. pp. 164–96. ISBN 9780807844847. http://books.google.com/books?id=vMvNbZbS3jwC.  Esp. pp. 186-89.
  8. ^ Information and Statistics 2005, Danish Bacon Company, 30 March 2005, http://www.dbmc.co.uk/downloads/DBMC_Info-stats_2005.pdf, retrieved on 2009-05-06 
  9. ^ a b Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards. Retrieved 2007-07-09.
  10. ^ flitch, Merriam-Webster, http://www.merriam-webster.com/dictionary/flitch, retrieved on Retrieved 2008-03-29 
  11. ^ Weinzweig, Ari (2008-07-24). "Canadian Peameal Bacon". Zingerman's Roadhouse. http://www.zingermansroadhouse.com/2008/07/24/canadian-peameal-bacon/. Retrieved on 2009-03-15. 
  12. ^ Get Your BBQ On: Bacon-Infused Webinar Sheds Light on Social Media Marketing Viral Marketing Sensation BBQ Addicts Join Marketbright for a Free Webinar on Marketing 2.0, Marketwire, 24 March 2009, http://www.marketwire.com/press-release/Marketbright-965147.html, retrieved on 2009-05-06 
  13. ^ a b c Cook, Alison (2009-03-05). "It's a 'we love bacon' world: We're just lucky to be living--and dining--in it". Houston Chronicle. http://www.chron.com/disp/story.mpl/dining/6293494.html. Retrieved on 2009-03-15. 
  14. ^ "Candied Bacon Martini". Los Angeles Times. http://www.latimes.com/features/food/la-fow-baconrec3d-2008dec03,0,7141243.story. Retrieved on 2009-05-06. 
  15. ^ "Bacon and Beer Tasting at Jimmy’s No. 43". New York Barfly. 2008-11-04. http://www.nybarfly.com/my_weblog/2008/11/bacon-and-beer-tasting-at-jimmys-no-43.html. Retrieved on 2009-03-15. 
  16. ^ Miles, Johnathan (2009-03-13). "Wear the Green but Don’t Drink It". New York Times. http://www.nytimes.com/2009/03/15/fashion/15shake.html. Retrieved on 2009-03-15. 
  17. ^ "Bacon of the Month Club". The Grateful Palate. http://www.gratefulpalate.com/?p=Category_11. Retrieved on 2009-03-15. 
  18. ^ "[http://www.cbsnews.com/stories/2007/12/12/earlyshow/living/recipes/main3612797.shtml Food Gifts That Keep On Giving: From Utensils To Treats, Bobby Flay Likes To Give (Or Receive) These Presents]". CBS News. 13 December 2007. http://www.cbsnews.com/stories/2007/12/12/earlyshow/living/recipes/main3612797.shtml. Retrieved on 2009-05-06. 
  19. ^ Hepola, Sarah (2008-07-07). "Bacon mania: Why are Americans so batty for bacon? It's delicious, it's decadent -- and it's also a fashion statement.". Salon.com. http://www.salon.com/mwt/feature/2008/07/07/bacon_mania/. Retrieved on 2009-03-15. 
  20. ^ Online edition of the poem, at Kay, Arthur (1998). "Ebenezer Cooke: The Sot-Weed Factor". Renascence editions. http://www.uoregon.edu/~rbear/sotweed.htm. Retrieved on 2009-03-15. 
  21. ^ "How to eat Samgyupsal". Migi's Kitchen. 2008-02-27. http://www.koreanhomecooking.com/2008/02/how-to-eat-samgyupsal.html. Retrieved on 2009-03-15. 
  22. ^ Recipe from James Villas, The Bacon Cookbook. "Japanese Bacon Tempura". Chow. 2007. http://www.chow.com/recipes/12720. Retrieved on 2009-03-15. 
  23. ^ Siegel, Helene (1997). Totally Shrimp Cookbook. Celestial Arts. p. 11. ISBN 9780890878231. 
  24. ^ Wise, Jane E. (2005). The Culinary Guide for MSPI. Milk Soy Protein Intolerance. p. 7. ISBN 9780976402305. http://books.google.com/books?id=y9kGvqze_g0C. 
  25. ^ Daley, Bill (2001-03-11). "Chengdu Cuisine of China". Hartford Courant. p. 10. http://pqasb.pqarchiver.com/courant/access/69611894.html?dids=69611894:69611894&FMT=ABS&FMTS=ABS:FT&date=Mar+11%2C+2001&author=Bill+Daley&pub=Hartford+Courant&desc=CHENGDU+CUISINE+OF+CHINA+*+*+*&pqatl=google. Retrieved on 2009-02-10. 
  26. ^ Bacon wrapped meatloaf WKRG Mobile, Alabama
  27. ^ Bacon and beans WKRG Mobile, Alabama
  28. ^ "Textured Vegetable Protein". Diversified Foods Inc. http://www.diversifiedfoods.com/DFI_TexturedVegetableProtein_Frame.htm. Retrieved on 2009-03-15. 
  29. ^ a b ABC News: 'Bacontrepreneurs' Building Bacon Empire
  30. ^ "Nutrition Information (Bacon Salt)". http://www.jdfoods.net/images/shop/nutrition-original.gif. Retrieved on 2009-10-04. 
  31. ^ "Nutrition Information (Hickory Bacon Salt - vegan)". 2008-09-08. http://www.baconsalt.com/images/shop/nutrition-natural.gif. Retrieved on 2009-10-04. 
  32. ^ Schmidt, Matt "Volkov" (2008-03-19). "Does this mean I'm cooler than Lono?". http://sarcasticgamer.com/wp/index.php/2008/03/matt-volkov-schmidt-brought-to-you-by-baconsalt.html. Retrieved on 2009-03-15. 
  33. ^ Robinson, Tasha (2008-12-09). "Taste Test: Baconnaise". A.V. Club. http://www.avclub.com/articles/taste-test-baconnaise,2557/. Retrieved on 2009-03-15. 
  34. ^ "J & D's - Everything Should Taste Like Bacon". J & D's. http://www.jdfoods.net/products/baconnaise.php. Retrieved on 2009-03-15. 
  35. ^ Lee, Robyn (2008-10-28). "Baconnaise, for the Ultimate Bacon-Flavored Spread". Serious Eats. http://www.seriouseats.com/2008/10/baconnaise-for-the-ultimate-bacon-flavored-spread.html. Retrieved on 2009-03-15. 
  36. ^ "Wednesday February 25, 2009 - Tom Selleck". The Daily Show. 2009-02-25. http://www.thedailyshow.com/video/index.jhtml?videoId=219494&title=optimist-prime?episodeId=219491. 
  37. ^ "Baconnaise on The Daily Show". Seattlest. 2009-02-26. http://seattlest.com/2009/02/26/baconnaise_on_the_daily_show.php. Retrieved on 2009-03-04. 
  38. ^ Girardeau, Astrid (2009-02-11). "Le site du jour: C’est pour ça que tu es gros" (in French). Écrans. http://www.ecrans.fr/Le-site-du-jour-This-is-why-you-re,6377.html. Retrieved on 2009-03-04. 
  39. ^ Rombauer, Irma; Rombauer Becker, Marion (1964), "Pan Gravy", The Joy of Cooking, Bobbs-Merrill Company, p. 322, ISBN 978-0026045704 
  40. ^ Brown, Alton, Bacon Vinaigrette with Grilled Radicchio, http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17619,00.html, retrieved on 2008-01-13 
  41. ^ a b Nutritional Summary for Animal fat, bacon grease, nutritiondata.com, http://www.nutritiondata.com/facts-C00001-01c21ru.html, retrieved on 2009-05-05 
  42. ^ USDA, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference. Retrieved 2007-07-12.
  43. ^ "Too much bacon 'bad for lungs'". BBC. 2007-04-17. http://news.bbc.co.uk/2/hi/health/6560121.stm. Retrieved on 2009-03-15. 
  44. ^ "Chronic Obstructive Pulmonary Disease". New York Times. 2008-09-24. http://health.nytimes.com/health/guides/disease/chronic-obstructive-pulmonary-disease/risk-factors.html. Retrieved on 2009-03-15. 
  45. ^ "Bacon sandwich really does cure a hangover", Daily Telegraph, 8 April 2009, http://www.telegraph.co.uk/scienceandtechnology/science/sciencenews/5118283/Bacon-sandwich-really-does-cure-a-hangover.html, retrieved on 2009-05-05 

External links


 
Translations: Bacon
Top

Dansk (Danish)
n. - bacon

idioms:

  • bring home the bacon    klare ærterne

Nederlands (Dutch)
spek

Français (French)
n. - bacon, couenne (de lard)

idioms:

  • bring home the bacon    (fig) décrocher la timbale, faire bouillir la marmite

Deutsch (German)
n. - Speck

idioms:

  • bring home the bacon    es schaffen, die Brötchen verdienen

Ελληνική (Greek)
n. - μπέικον, παστό ή καπνιστό χοιρινό

idioms:

  • bring home the bacon    τα καταφέρνω, εξασφαλίζω τα προς το ζην

Italiano (Italian)
lardo

idioms:

  • bring home the bacon    riuscire nell'impresa
  • save one's bacon    salvarsi la pelle

Português (Portuguese)
n. - toucinho (m) defumado, prêmio (m) (coloq.)

idioms:

  • bring home the bacon    atingir o que era necessário atingir, ter sucesso em algo
  • save one's bacon    defender alguém, salvar a pele de alguém

Русский (Russian)
бекон, копченая грудинка

idioms:

  • bring home the bacon    зарабатывать на жизнь
  • save one's bacon    вытащить кого-либо из беды

Español (Spanish)
n. - tocino, tocineta

idioms:

  • bring home the bacon    traer el sustento a la casa

Svenska (Swedish)
n. - bacon

中文(简体)(Chinese (Simplified))
熏猪肉, 咸猪肉

idioms:

  • bring home the bacon    成功, 谋生

中文(繁體)(Chinese (Traditional))
n. - 燻豬肉, 鹹豬肉, 培根

idioms:

  • bring home the bacon    成功, 謀生

한국어 (Korean)
n. - 베이컨, 이익

idioms:

  • bring home the bacon    성공하다, 생계비를 벌다

日本語 (Japanese)
n. - ベーコン

العربيه (Arabic)
‏(الاسم) قديد الخنزير, شحم أو لحم الخنزير المعالج ( المملح او مقدد)‏

עברית (Hebrew)
n. - ‮קותל חזיר‬


 
Best of the Web: bacon
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Some good "bacon" pages on the web:


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commtechlab.msu.edu
 
 
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rasher
censorian
commiserable

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Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Columbia Encyclopedia. The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2003, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/  Read more
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Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Bacon" Read more
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