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Ingredients: Bacon

Salt-cured pork. In the U.S., bacon is made from the belly of the pig.

China; where salt-curing pork began as early as 1500 BCE. Bacon is not found in Islamic or Jewish cooking due to religious beliefs forbidding the consumption of pork.

Bacon is a popular cured meat in the U.S. and Europe.

Prior to the 17th century, “bacon” described any type of pork, not just the pig’s belly.

“The History of Bacon” by Peggy Trowbridge Filippone (2019) bacon-1807563 

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)

Bacon Recipes