No single person invented bacon, but the first records of cured pork originate in ancient China. The word “bacon” was used starting in the 17th century to refer to any type of salted and smoked pork belly.Continue Reading
The beginning of the word comes from older French and German words meaning the back of a pig. The word “bacon” in its present form started in 16th century England to mean any type of pork. It later evolved to mean smoked and salted pork. In terms of the actual process of adding salt to pork, which is the most basic quality of bacon, the ancient Chinese were the first to invent bacon, and there are records of this type of early bacon as early as 1500 B.C.E.
The ancient Romans also had a type of bacon that came from a pig’s shoulder. The Romans would boil this dish with dried figs and then serve it with wine. The Anglo-Saxons consumed a lot of bacon-like foods throughout the Middle Ages. During World War II, when food was rationed, bacon was more important since many butchers would donate it. It is actually possible to use bacon to create devices that cause fires, and bacon was sometimes used directly in weapons throughout history.Learn more about Meat, Poultry & Seafood
According to the United States Department of Agriculture (USDA), eating bacon raw can cause illness from foodborne bacteria or parasites. While most types of commercially sold bacon are typically smoked and cured before the cutting and packaging process, this process does not kill all bacteria and parasites, making it important to cook bacon thoroughly before serving.Full Answer >
A medium slice of pan-fried or broiled bacon that weighs 0.3 ounces has approximately 46 calories. It also contains 3.6 grams of fat, 196 milligrams of sodium, 9 milligrams of cholesterol and 3.1 grams of protein.Full Answer >
While there isn’t much historical information available about the development of pancetta, called Italian bacon, records from the 15th century indicate its routine purchase to provision long ocean voyages. This places pancetta firmly in the tradition of curing meats with salt that developed around the Mediterranean.Full Answer >
It's nearly impossible to find bacon that's free of all forms of nitrates. According to a 2013 article on NerdFitness.com, turkey bacon packages labeled as having "no added nitrates" still contain the naturally occurring nitrates found in celery, which is frequently used instead of sodium nitrite in the curing process.Full Answer >