bacon

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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.
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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
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005

bacn

Pronounced "bacon," it is a newsletter, product offering or some other message sent via email that a user previously agreed to accept but rarely has the time to read. Bacn is not spam. See opt-in.
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References in periodicals archive ?
Place five rashers of back bacon (slightly overlapping along the long edge) between two pieces of cling film and use rolling pin over the cling-filmed bacon to flatten as much as possible.
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?
We made two traditional dry cure bacons - streaky belly bacon and back bacon. For every 1kg of meat we used 30g of cure, which we rubbed into the meat before bagging and placing in the fridge.
Knitsley was awarded two gold awards (for its classic dry cured back bacon and its home oak smoked back bacon) two silvers (for its brine cured and its innovative 'saucy bacon'' which was cured in its own brown sauce preparation and also a bronze award.
For example, streaky bacon can be very fatty but back bacon is leaner so this is a better shopping choice.
But the cheapest option - Asda's Smart Price back bacon - was also a pig winner.
Ingredients: Per person allow - locally produced sausages; 2-3 rashers of back bacon; a handful of chestnut mushrooms; 1 thick slice of black pudding; 1-2 free-range eggs (scrambled); 1 tbsp Crme fraiche; salt and pepper; chives; small knob butter.
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.
Its products include steam-cooked back bacon for ready meals, loin slices and smaller bacon pieces as toppings and lardons.
1 tbsp olive oil; 4 rashers smoked back bacon, cut into pieces; 1 small red, 1 green and 1 yellow pepper, seeded and sliced; 1 (150g) pkt mozzarella cheese, drained and sliced; crusty bread and tomato sauce to serve.
Serves: 4 Ingredients: 1 tbsp sunflower oil 8 good-quality pork or pork and apple sausages 2 rashers smoked back bacon, chopped 1 red onion, sliced 2 carrots, peeled and sliced 200g button mushrooms 400g can cannellini beans, drained and rinsed 250ml Newman's Own Original Sticky BBQ Sauce 2 tbsp freshly chopped flat leaf parsley Crusty bread, to serve Method: 1 Heat the oil in a large saucepan or saute pan, with a lid, add the sausages and cook over a medium heat for 5-6 minutes, turning occasionally or until lightly browned on all sides.