bacon Cured (and sometimes smoked) meat from the back, sides, and belly of a pig; variety of cuts with differing fat contents. Gammon is bacon made from the top of the hind legs; green bacon has been cured but not smoked.

A 100‐g portion of boiled collar joint is a rich source of protein, niacin, and vitamin B₁, a source of vitamin B₂ and iron; contains 30 g of fat, of which 40% is saturated; supplies 320 kcal (1345 kJ). A 100‐g grilled gammon rasher is exceptionally rich in vitamin B₁ (0.9 mg); a rich source of protein and niacin; a good source of iron; a source of vitamin B₂; contains 12 g of fat, of which 40% is saturated; supplies 230 kcal (970 kJ). A 100‐g portion of fried, streaky bacon is a rich source of protein, niacin, and vitamin B₁; a source of vitamin B₂ and iron; contains 45 g of fat, of which 40% is saturated; supplies 500 kcal (2100 kJ). Also a source of zinc, copper, and selenium.

ba·con / ˈbākən/ • n. cured meat from the back or sides of a pig.PHRASES: bring home the bacon inf. 1. supply material provision or support; earn a living. 2. achieve success.

bacon in early use, bacon was used to mean not just the cured meat from the back and sides of a pig, but also fresh pork, the meat most readily available to the rural population; from this, the word was used to mean a rustic, a clown.

Recorded from Middle English, the word comes via Old French from a Germanic word meaning ‘ham, flitch’, related to back.


bring home the bacon achieve success. The phrase probably derives from bacon in much earlier save one's bacon, recorded from the mid 17th century, and may in turn go back to idea that pig's meat was an essential and common article of food.

bacon XIV. — OF. bacon, AN. -un — Frankish *bako ham, flitch. f. Gmc. *bakam BACK1.