bacon

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Related to Back rashers: Streaky bacon

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.

Bacon

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 ?
The TNSofres research also shows that back rashers now account for nine out of 10 pre-packed rashers sold in the year to March.
British bacon is still retaining a differential -- thick cut back rashers were just over 7.
The stock in trade of multiple retailers is the CAP back rasher prepack -- in which the top five hold an 80% share of the TNS recorded data.
79 [pounds sterling], while the Co-op has 2 x 227g smoked back rashers for 1.
In a bid to drum up some trade, Safeway in the Midlands is running an offer on British back rashers, 375g for the price of 250g.
However, the main development in recent years has been prepacked back rashers, and Danish products are well represented in this growing market sector.
The comparison is constantly being made between the IR80p a kg deadweight and IR10 [pounds sterling] a kg for back rashers.
Tulip International is poised to launch honey cured back rashers on January 18.
Hall's range includes smoked and unsmoked back rashers, Ayshire middle, streaky rashers, steaks and joints, all cured in the traditional manner using live brines.