1911 Encyclopædia Britannica/Bacon

​BACON (through the O. Fr. bacon, Low Lat. baco, from a Teutonic word cognate with “back,” e.g. O. H. Ger. pacho, M. H. Ger. backe, buttock, flitch of bacon), the flesh of the sides and back of the pig, cured by salting, drying, pickling and smoking.

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