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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 6 maple-cured, back bacon rashers; 2 sweet potatoes, scrubbed and cut into small cubes; 2 chicory bulbs, leaves removed; handful of rocket leaves; black pepper; 3 passion fruits, cut in half with pulp sieved but retained; rind and juice of a satsuma; 1tbsp extra virgin olive oil method?
From the smidgen I was given to try, Louie's back bacon was a touch hard by comparison - the higher fat content of crispier streaky bacon would be a way round this, but since back bacon is also on the full English list it's clearly the meat they prefer to use here.
Meanwhile, Sharland's won five gold awards in the same competition for its YorKshire dry cured mild smoKed bacon, its sweet dry-cured gammon, its YorKshire dry-cured bacK bacon, its speciality sausage and porK pies - which were given 98 out of 100.
This was for its dry cured back bacon and their home made pork pie topped with apple chutney and stilton cheese.
Leave it on the shelf Streaky bacon Croissant Butter Sausages Doughnut Biscuits Cream Cheese sauce Ice cream Full fat milk Cheddar cheese Burgers Minced beef Put it in the basket Lean back bacon Plain bagel Lower-fat spread Grilled fish fingers Currant bun Malt loaf Reduced fat yoghurt Tomato or vegetable sauce Lower-fat frozen yoghurt Semi-skimmed, 1% fat or skimmed milk * Lower-fat cottage cheese Lean steak Turkey mince True or false?
Back bacon, 99p for 250g from Lidl (49p sale price)
William showed the guests how to make olive and basil palmieres, the easy way to do baked mushrooms and how simple it is to wrap melon with smoked salmon and chipolata sausages with smoked back bacon.
4 Rashers lean smoked back bacon, cut into fine strips
Its products include steam-cooked back bacon for ready meals, loin slices and smaller bacon pieces as toppings and lardons.