Back bacon

Back bacon

Back bacon is traditionally prepared from brined, center cut boneless pork loin. It is much leaner than American/streaky bacon. It is sometimes called "Irish bacon" or "Canadian bacon".

Notes

* According to the History Channel [The History Channel, The History of St. Patrick's Day] , while cabbage has long been a traditional food item for the Irish, using corned beef as a substitute for back bacon first became traditional in the late 1800s. Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about this cheaper alternative to bacon from their Jewish neighbors.


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  • Bacon — Ba con, n. [OF. bacon, fr. OHG. bacho, bahho, flitch of bacon, ham; akin to E. back. Cf. Back the back side.] The back and sides of a pig salted and smoked; formerly, the flesh of a pig salted or fresh. [1913 Webster] {Bacon beetle} (Zo[ o]l.), a …   The Collaborative International Dictionary of English

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  • Bacon's Rebellion — was an uprising in 1676 in the Virginia Colony, led by Nathaniel Bacon. It was the first rebellion in the American colonies in which discontented frontiersmen took part; a similar uprising in Maryland occurred later that year. The uprising was a… …   Wikipedia

  • bacon — early 14c., meat from the back and sides of a pig (originally either fresh or cured, but especially cured), from O.Fr. bacon, from P.Gmc. *bakkon back meat (Cf. O.H.G. bahho, O.Du. baken bacon ). Slang phrase bring home the bacon first recorded… …   Etymology dictionary

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