The back and sides of a pig salted and smoked; formerly, the flesh of a pig salted or fresh.

The cured belly of a swine carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., “Pork Shoulder Bacon.” “Certified” refers to products that have been treated for trichinae.

a cut of pork from the flank or back, is cured and sometimes smoked, then cut into strips. The best bacon has more lean meat than fat. Leftover drippings are often used as fat for sauteing and in dressings. Also see Canadian bacon.

A pork product.

back and sides of a hog salted and dried or smoked; usually sliced thin and fried

A fabricated cut of the pork carcass, cut from the sides and belly; consists of fat interspersed with strands of meat; it is salted and/or smoked, available sliced or in a slab.

bacon in a chunk. You must slice it by hand (and may want to remove the rind first). Slab bacon is often the only way to find top-quality bacon.

Bacon comes from the fatty parts of the pig, especially the sides. The most desirable bacon is cut from the breast of the hog. It is cured with either sugar or salt, which gives it a sweet or salty taste.

The sides, breast, and back portions of pig, salted and smoked. A good bacon piece should have a thin white fat. A piece with yellowish fat should be avoided.

Meat from the back and sides of a pig that has been smoked and salted.

To dream of eating bacon is good, if some one is eating with you and hands are clean. Rancid bacon, is dullness of perception and unsatisfactory states will worry you. To dream of curing bacon is bad, if not clear of salt and smoke. If clear, it is good.

Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked. There also exist imitations of bacon made of other meats: "turkey bacon", "beef bacon", etc. Bacon is generally considered a breakfast food, cut into thin slices before being fried or grilled.

Bacon is a cut of meat from a pig, or cattle.