Origin of the word BACON

Amplify’d from www.todayifoundout.com

The word derives originally from the Old High German “bacho”, meaning “buttock”, which in turn derived from the Proto-Germanic “backoz”, meaning “back”.  By the 14th century, it found its way into Old French as “bacun”, meaning “back meat”.  And by the 16th century, it found its way into Middle English as “bacoun”, which referred to all cured pork, not just the back meat.

The USDA defines “bacon” as “the cured belly of a swine carcass”… mmm swine carcass…

The phrase “bring home the bacon” has been around since the early 20th century and was initially used primarily by the working class, with bacon being a staple meat for that class.

The difference between bacon and salted pork or ham is primarily in the brine used.  Brine for bacon often includes sodium nitrite, sodium nitrate, and saltpeter for curing the meat; sodium ascorbate for setting the color, as well as speeding up the curing process; and brown or maple sugar for flavor, among other ingredients.  One of the principle differences is that brine for ham tends to have a much higher concentration of sugar. Read more at www.todayifoundout.com

 

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