Bacon

It’s Sunday morning and one of our rituals, on this day, is to sit down together over a breakfast of bacon and eggs. We love eggs, but bacon… its difficult to describe exactly how bacon makes us feel. We know it makes us happy. We all have different tastes in our house, but we all eat bacon with no coercion – even those of us who claim not to like pork.

We’ve studied other charcuterie, but what is this wonderful, unifying food? The Merriam-Webster Dictionary puts it simply as “a side of a pig cured and smoked.” The Online Etymology Dictionary dates it to the early 14th Century with origins from Old French “bacon” and Proto-Germanic bakkon or “back meat.”

According to Applegate Natural & Organic Meats, the Chinese are credited with first curing pork bellies as early as 1500 BCE. By 1750 (CE) bacon had become a common food across Europe. Applegate also offers the interesting side note that Americans collected bacon drippings to be used in explosives during World War II.

Bacon is easily the FamilyTrivium household’s favorite cured meat – the one we all like. If you have a favorite cured meat, feel free to share in the comments.

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