“Bacon is proof that God loves us and wants us to be happy.”Benjamin Franklin
Bacon is the candy bar of meat. Who doesn’t like bacon? It is a delicious and vital part of our American diet and culture. We eat it for breakfast. We use it to make sandwiches. We add bacon to soups and salads. Bacon is the only food that is so good we use it to wrap other foods. You can make anything taste better with bacon. But how did we get to this point? How did we fall in love with bacon? It’s an interesting story…
What is bacon exactly? Bacon is a cured and smoked side of pork. This usually comes from the underside, or pork belly, of a hog. The word “bacoun” was first used about the 12th century as a term for all types of pork. Later, the term was used to describe only the salty strips of cured meat we know today.
It is believed that the Chinese were the first to salt and cure pork around 1500 B.C. This practice, in time, spread around the world to other cultures. The Greeks and the Romans enjoyed bacon. During the Middle Ages, bacon became especially loved in Europe. It was a popular source of protein for peasants at the time because it was less expensive than other cuts of meat and it traveled well. The salt curing process preserved the meat, with no refrigeration required. Bacon was enjoyed throughout Europe, especially in England, France, and Germany. It would soon become a favorite in the United States.
Until the 19th century, the dry-cure salting method was primarily used for making bacon, with production concentrated in rural communities and then sold in towns and cities. But in the 1770s that changed. An Englishman named John Harris developed a method for producing low-salt bacon using a special brine. This created a delicious, sweet bacon that we still enjoy today. Harris opened his processing plant in the English town of Calne in Wiltshire. This new method of producing bacon became known as the “Wiltshire Cure.” Today, Wiltshire is considered by many to be the Bacon Capital of the World. The English were so big on bacon that they even developed breeds of swine specifically bred to produce bacon. The Yorkshire and Tamworth swine breeds are two examples.
Here’s an interesting side note regarding bacon. We’ve all heard the phrase “bring home the bacon.” We assume it refers to bringing home money, but it originally had to do with bacon. In 12th century England, in the town of Dunmow, the church there promised a side of bacon to any married man who could swear before the congregation and God that he had not quarreled with his wife for a year and a day. In the spirit of marital harmony, a husband who could bring home the bacon was held in high esteem by the church and community for his apparent patience, self-control, and long-suffering.
Bacon eaters may notice that there are different types of bacon. American-style bacon, what we typically consume in mass quantities here in the U.S., is distinguished by the fat that runs down long strips (streaky bacon). It comes from the underside of the pig and is essentially sliced pork bellies. English bacon (rashers) is cut from the loin, or back of the hog, with the fat cap attached. This gives a good fat to meat ratio. Canadian (and Irish) bacon is typically round and resembles ham. It has less fat, and is also cut from the loin, but without the fat cap. Canadian bacon is a favorite topping for pizza. Pancetta (pronounced pan-chet-ta), or Italian bacon, also comes from the back of the pig, and is often seasoned with garlic and other herbs. It can be added to pasta and other dishes for a savory and rich bacon flavor. The bacon we love comes from pork, but there are other options available these days, like turkey bacon.
One legitimate concern that many folks have is that sodium nitrate and sodium nitrite are added to most bacon that you buy. Meat processors use these to stabilize the red color in meat, making it more attractive (gray meat looks less appetizing). Sodium nitrate is a naturally occurring chemical and sodium nitrite is its synthetically made brother. Both can contribute to the formation of cancer-causing chemicals called nitrosamines. But today, we do have the option of buying bacon without these extra additives. This healthier version of our beloved bacon is often labeled as “uncured” with “no nitrates or nitrites added.” In an attempt to stay healthy and alive, this is the bacon that I usually buy.
It’s almost time for breakfast now - think I’ll fry some bacon! © 2024 Jody Dyer
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