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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.


1. Francis, Baron Verulam, Viscount St. Albans. 1561--1626, English philosopher, statesman, and essayist; described the inductive method of reasoning: his works include Essays (1625), The Advancement of Learning (1605), and Novum Organum (1620)
2. Francis. 1909--92, British painter, born in Dublin, noted for his distorted, richly coloured human figures, dogs, and carcasses
3. Roger. ?1214--92, English Franciscan monk, scholar, and scientist: stressed the importance of experiment, demonstrated that air is required for combustion, and first used lenses to correct vision. His Opus Majus (1266) is a compendium of all the sciences of his age
References in periodicals archive ?
To make a sweet cure bacon we added 10g brown sugar per kilo of cure, rubbing this into the other piece of back bacon.
INGREDIENTS 2 pheasants 8 strips of back bacon Salt and pepper 4tbsp rapeseed oil 200ml Port or Madeira 2tsp redcurrant jelly 250ml game stock (preferably made from the game carcass, though chicken will do) 120g butter 2 sprigs thyme 2 small shallots, halved 6 large parsnips, peeled, split METHOD 1.
Hinchliffe's Farm Shop, based at Netherton, won a Great Taste gold star for its Yorkshire Fed Rindless Back Bacon - which judges described as "reminiscent of the 1950s" and one expert called "good looking, with a good old fashioned flavour".
ingredients 1tbsp rapeseed oil 125g unsmoked back bacon 100g mushrooms, chopped 125g self raising flour 100g wholemeal plain flour 1tsp baking powder 50g butter 30g cheese, such as Cheddar or Cheshire, grated 100ml semi skimmed milk method?
Italian supreme, stuffed with sunblushed tomatoes, seasoned with olive oil and black pepper and wrapped in two pieces of tenderised dry cured smoked short back bacon.
24, Now pounds 1 SAVE 29p Birmingham Mail MONDAY, JUNE SAVE 76p SWAP Tesco Unsmoked Back Bacon Rashers (8 per pack - 250g), pounds 1.
59, now 99p (until Sunday) NEWBOULD'S Buy 1lb value back bacon and 1 dozen large eggs just pounds 2.
Four varieties of sausage will go on sale from next week along with the company's plain back bacon, and smoke-flavoured back bacon.
4 Rashers lean smoked back bacon, cut into fine strips
Best Speciality from the Heart of England Winner: Dry Cured Muscovado Back Bacon, Wenlock Edge Farm
New Covent Garden Soup Carrot and Coriander/ Wild Mushroom/ Leek and Potato, 600g, bogof; Special Purchase smoked/unsmoked back bacon, 300g, pounds 2.
79) consists of one rasher of best back bacon, two thick pork sausages and a fried egg, garnished with tomato and fried bread.