FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BACON, BEICON
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is derived from the German bachen, the plural of bache-a wild sow-which it is more than probable formed, when dried, a very important item in the dietary of the rural German inhabiting the vast forests of the country where the wild pig or bore abounded.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
cured meat from the back or sides of a pig.
- ORIGIN Middle English: from Old French, of Germanic origin.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
The smoked and cured meat made from pig - back, sides and belly (old French pig). Gammon (usually top of hind leg), analysis per 100g: 25 g protein, 19g fat, 270 kcal (1.1 MJ). Rasher (single slice) can contain up to 40% fat. Pig meat is exceptionally rich in thiamin, containing about 0.5 mg per 100g (up to 1 mg in lean meat), about ten times as much beef; riboflavin (0.2-0.3mg) and niacin (3-7mg) are similar in amounts to those of other meats.
http://www.lingolex.com/spanishfood/glossayen.htm DeVry University Spanish Food. Accessed July 2009
