When Was Bacon Invented? A Deep Dive into the Crispy History
Bacon’s origins are ancient, but its modern form evolved over time. While cured pork belly existed for millennia, the bacon we recognize today began to take shape around the 17th century in England, solidifying into the breakfast staple we know and love in the 20th century.
The Ancient Roots of Cured Pork
Humans have been preserving meat for thousands of years. Before refrigeration, curing was a crucial method for extending the shelf life of valuable food sources.
- Salt-curing: The oldest method involves covering meat in salt, drawing out moisture and inhibiting bacterial growth. This technique was practiced in ancient China, Rome, and Greece.
- Smoking: Smoking further preserves meat and imparts a distinctive flavor. This technique likely developed independently in various cultures.
Archaeological evidence suggests that pigs were domesticated as early as 9,000 years ago. Preserving their meat was a natural progression, ensuring a stable food supply throughout the year. Romans, for example, enjoyed petaso, a salted pork belly that resembles bacon.
The English Transformation: From Pig to “Bacon”
The word “bacon” itself has fascinating etymological roots. It derives from the Old High German word “bacho,” referring to the back of a pig. The Middle English “bacoun” denoted various cured pork products.
- Medieval Origins: In medieval England, the term “bacon” encompassed various cuts of pork cured using salt.
- The Defining Cut: Over time, the term became increasingly associated with the belly cut, which is fatty and flavorful.
- Richard Harris and the Bacon Boost: The Oxford English Dictionary credits one Richard Harris with the first use of the word “bacon” in its modern sense in the 17th century. This marked a crucial step toward the bacon we know today.
The Rise of Breakfast Bacon: An American Phenomenon
While bacon was enjoyed in England and other European countries, its association with breakfast is largely an American invention.
- Beecher’s Bacon Cure: Around 1900, American bacon was made from sides of pork that were cured with salt and spices, as the popular Beech-Nut Packing Company started selling bacon that was sliced and packaged.
- Edward Bernays and the Marketing Magic: In the 1920s, Edward Bernays, a public relations pioneer, was hired by the Beech-Nut Packing Company to boost bacon sales. He contacted physicians and asked if a heavier breakfast was healthier than the light fare that many Americans consumed. Doctors agreed, and Bernays promoted bacon and eggs as the ideal breakfast, catapulting bacon to its iconic status.
Bacon Production: From Pig to Plate
Modern bacon production involves several key steps:
- Selection: Pork bellies are selected based on size, fat content, and quality.
- Curing: The bellies are cured using a combination of salt, sugar, nitrates, and other flavorings. Nitrates help preserve the color and prevent botulism.
- Smoking (Optional): Many bacon varieties are smoked using various hardwoods, imparting a distinctive smoky flavor.
- Slicing: The cured bellies are sliced into thin strips.
- Packaging: The sliced bacon is packaged and refrigerated or frozen.
Different Types of Bacon
Bacon comes in various forms, each with its own characteristics:
| Type of Bacon | Description |
|---|---|
| American Bacon | Cut from the pork belly, streaky with fat. |
| Back Bacon (Canadian) | Cut from the pork loin, leaner than American bacon. |
| Streaky Bacon | Another term for American bacon, emphasizing the streaks of fat. |
| Pancetta | Italian bacon, cured but not smoked. |
| Jowl Bacon | Cut from the pig’s cheek, often fattier and more flavorful. |
Health Considerations
Bacon, while delicious, should be consumed in moderation due to its high fat and sodium content.
- Fat Content: Bacon is high in saturated fat, which can raise cholesterol levels.
- Sodium Content: Bacon is high in sodium, which can contribute to high blood pressure.
- Processed Meat: Bacon is a processed meat, and studies have linked processed meat consumption to an increased risk of certain cancers.
Frequently Asked Questions (FAQs)
What is the difference between bacon and pancetta?
Pancetta is a type of Italian bacon that is cured but not smoked. It is often used in Italian dishes to add flavor and richness. American bacon, on the other hand, is typically smoked after curing.
Is bacon considered a healthy food?
Bacon is not generally considered a healthy food due to its high fat and sodium content. It should be consumed in moderation as part of a balanced diet.
What are nitrates and nitrites, and why are they used in bacon?
Nitrates and nitrites are salts used in curing bacon to preserve its color, prevent the growth of harmful bacteria (especially botulism), and enhance flavor. While they have been the subject of some health concerns, their use in bacon is generally considered safe in regulated amounts.
How long does bacon last in the refrigerator?
Unopened bacon can typically last for 1-2 weeks in the refrigerator when stored properly. Opened bacon should be consumed within a week for best quality. Always check the “use by” date on the package.
Can you freeze bacon?
Yes, bacon freezes well. Wrap it tightly in freezer wrap or place it in a freezer bag. Frozen bacon can last for several months without significant loss of quality.
What is turkey bacon?
Turkey bacon is a processed meat product made from ground turkey that is flavored and shaped to resemble bacon. It is often marketed as a healthier alternative to pork bacon, as it is typically lower in fat and calories.
What is the best way to cook bacon?
There are several ways to cook bacon, including frying in a pan, baking in the oven, and microwaving. Many chefs recommend baking bacon in the oven for even cooking and less mess.
What are some creative ways to use bacon?
Bacon can be used in a wide variety of dishes, from breakfast staples to savory appetizers and desserts. Some creative uses include bacon-wrapped dates, bacon jam, and bacon-infused ice cream.
Is there such a thing as vegan bacon?
Yes, there are several vegan bacon alternatives made from ingredients like tempeh, mushrooms, and coconut. These products are designed to mimic the flavor and texture of bacon without using any animal products.
What is uncured bacon?
Uncured bacon is a misleading term. It still involves curing, but it uses natural sources of nitrites, such as celery powder or sea salt, instead of synthetic nitrates or nitrites.
Where does the best bacon come from?
The “best” bacon is subjective and depends on personal preference. Factors like cut, cure, smoke, and thickness all contribute to the overall flavor and texture. Many consider artisanal bacon from small-scale producers to be of higher quality due to their attention to detail and use of premium ingredients.
Why does bacon shrink when cooked?
Bacon shrinks when cooked because the fat renders out. Bacon is composed of a significant amount of fat, and as it heats up, the fat melts away, reducing the overall size of the bacon strip.