bacon
noun (countable)
UK/ˈbeɪ.kən/US/ˈbeɪ.kən/
cured meat from the back or sides of a pig, typically sliced and served in thin strips
Example Sentences
He loves crispy bacon with his eggs in the morning.
The smell of frying bacon filled the entire house.
Some people prefer to cook their bacon until it’s extra crunchy.
Bacon bits can add a smoky flavor to salads or baked potatoes.
Vegetarians and vegans often use plant-based substitutes for bacon.
Cooking bacon slowly over medium heat helps render out the fat and achieve a perfect, evenly crisp texture without burning it too quickly.
He decided to add a twist to the classic BLT sandwich by using maple-flavored bacon and whole-grain bread, introducing a sweet and savory fusion.
It’s easy to overcook bacon, so watch it carefully on the stove or in the oven to avoid a burnt flavor and keep it crisp yet still pleasantly chewy.
Thesaurus
Synonyms
How to Use
Slices of salted, smoked pork—commonly from the belly or back—used in cooking for rich, savory flavor.“Bacon” typically originates from the pig’s belly or back, cured using salt (and sometimes sugar), then smoked to intensify flavor. Once processed, it's usually sold in thin, rectangular slices, although thicker cuts exist. Culturally, bacon features in breakfasts (fried or grilled), sandwiches, salads, or as a flavoring in countless recipes. Its crispy, fatty texture and smoky taste are cherished in various cuisines—though it’s avoided in diets excluding pork. Home cooks often fry or bake bacon, draining off some rendered fat to achieve crispiness. In recent years, bacon has gained a cult following, appearing in everything from chocolate bars to novelty products, underscoring its enduring culinary appeal.
Alternatives
If referencing pork processed differently, terms like “pancetta” (Italian-style, unsmoked, cured belly) or “prosciutto” (dry-cured ham) might apply. “Back bacon,” common in the UK, differs from American “streaky bacon” (from belly cuts). For meat-free diets, “veggie bacon” or “plant-based bacon” substitutes exist, though these rely on alternative protein sources (like soy or tempeh) to emulate bacon’s savory profile. Nonetheless, “bacon” itself remains standard for describing thinly sliced, cured, and smoked pork belly/back in many Western cuisines.
Writing
In formal or culinary writing, clarify the bacon style or cut—like “applewood-smoked bacon” or “streaky bacon.” If discussing nutritional aspects, note the high fat and sodium content. If a recipe includes bacon, specify cooking techniques: “fry until golden and crispy” or “bake on a lined sheet at 375°F.” For historical or cultural contexts, mention bacon’s role in English breakfasts or American diner fare. Detailing flavor notes (salty, smoky, umami) or contrasting them with other ingredients helps readers appreciate bacon’s culinary function—whether it’s providing crunch, fat, or enhancing savory depth in a dish.
Casual Conversation
In everyday chatter, bacon often symbolizes a quick, indulgent breakfast side—“I’ll have eggs and bacon” is a classic diner order. Some love bacon in sandwiches (like BLTs), praising its crisp, salty accent. Friends might joke about the “bacon craze,” referencing novelty items like bacon-flavored toothpicks or memes about bacon’s addictive allure. Others mention “saving bacon grease” for cooking, as it lends a rich taste to vegetables or sauces. While widely enjoyed, it can also be controversial for dietary or religious reasons—some avoid pork altogether, or choose leaner meats for health. In casual talk, “I brought home the bacon” can mean earning money or success, a phrase deriving from the idea of providing a staple food.
Etymology
“Bacon” derives from Old French “bacon,” originally meaning “back meat,” linked to Proto-Germanic terms referencing the back or flank of a pig. Over centuries, the concept of salted, smoked pork cuts became widespread throughout Europe, each region refining its own curing and smoking methods. English usage solidified “bacon” as the go-to name for these prepared slices of pork, especially beloved in British and American breakfasts. The modern global popularity stems from industrial production and widespread availability, though artisanal or regional variations still persist, showcasing diverse flavors, thicknesses, and curing methods.