1911 Encyclopædia Britannica/Bacon
|←Bacon, Roger||1911 Encyclopædia Britannica, Volume 3
|See also Bacon on Wikipedia, and our 1911 Encyclopædia Britannica disclaimer.|
BACON (through the O. Fr. bacon, Low Lat. baco, from a Teutonic word cognate with "back," e.g. O. H. Ger. pacho, M. H. Ger. backe, buttock, flitch of bacon), the flesh of the sides and back of the pig, cured by salting, drying, pickling and smoking.