Why the difference in bacon...was (Re: Canadian Bacon)

Quoted message said:

Ok.....

Why the variations on "bacon?"

Because language is regional.

Pop. Soda.

Regional.

Quoted message said:

What would be considered to be the original bacon?

In what region?

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Quoted message said:

Ok.....

Why the variations on "bacon?"

Why the variations in weiners/franks/hotdogs; beef, pork, chicken, turkey,
floor scrapings. What is the real hotdog? Ain't it all just little
baloney/balogna and isn't that just overstuffed vienna sausage? What's da
real deal?

Quoted message said:

Why the variations on "bacon?"

What would be considered to be the original bacon?

There is no such thing as "original bacon". "Bacon" is a fairly general
thing. It can come from different parts and cuts of the pig, such as
side, loin, back, belly, shoulder, or even cheeks. It can be cured in
various ways. It can be smoked in various ways, or unsmoked.

Victor

Victor Sack said:

Quoted message said:

Why the variations on "bacon?"

What would be considered to be the original bacon?

There is no such thing as "original bacon". "Bacon" is a fairly general
thing. It can come from different parts and cuts of the pig, such as
side, loin, back, belly, shoulder, or even cheeks. It can be cured in
various ways. It can be smoked in various ways, or unsmoked.

And nowdays, it can be made from turkey or beef. Supposedly.

-sw

Victor wrote on Mon, 28 May 2007 06:28:32 +0200:

??>> Why the variations on "bacon?"
??>>
??>> What would be considered to be the original bacon?

VS> There is no such thing as "original bacon". "Bacon" is a
VS> fairly general thing. It can come from different parts and
VS> cuts of the pig, such as side, loin, back, belly, shoulder,
VS> or even cheeks. It can be cured in various ways. It can
VS> be smoked in various ways, or unsmoked.

The word "bacon", being Middle English, has been around for many
hundreds of years and refers to meat preserved by drying or
smoking. Buccaneers got their name from it as they originally
sold smoked pork from feral pigs on the Carribean islands. They
took up other jobs too like piracy!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton said:

Victor wrote on Mon, 28 May 2007 06:28:32 +0200:

The word "bacon", being Middle English, has been around for many
hundreds of years and refers to meat preserved by drying or smoking.
Buccaneers got their name from it as they originally sold smoked pork
from feral pigs on the Carribean islands. They took up other jobs too
like piracy!

James Silverton
Potomac, Maryland

Golly, I always thought they used force of sword to sell very expensive
corn to Caribbean natives.

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Quoted message said:

Ok.....

Why the variations on "bacon?"

What would be considered to be the original bacon?

Why the splits into US bacon? The canadian varieties, which even after living
there for 6 years I am not familiar with them, and say the UK and possibly other
EU varieties?

I don't remember any thing like this when going to the Loblaws and Dominion.
Bacon was bacon just like I was accustom to getting in the US.

People have been preserving meat for a long time. Back in the good old
days, information travelled slowly, so processes tended to be standardized
in specific regions. When North America was settled we had people from all
over Europe come and bring their traditions with them, so there was a lot
more choices and some fusing of recipes and processes. I can't think of
much else to so with sides of pork other than curing it and smoking it to
give it a nice texture and taste. Pork loins are good roasted, but brining
them to back peameal is a very nice treatment for that cut.

On 28 Ma

Quoted message said:

Because language is regional.

Pop. Soda.

In that case pop/soda, I would agree, but bacon, no way. This is not a term
issue.

But in the US, if you ask for bacon your going to get whats considered bacon
nationwide and theres not much of a questions about it ala bacon v. having to
ask for side bacon in say canada, which I never did, and got exactly what I
expected.

Bacon/side bacon
"canadian" bacon
peameal bacon

Are not the same products they come from differing areas and made differing
ways.

If this were a language and/or just regional thing then I would except there to
be a colloquial term for bacon or several over the expanse of the US. I know of
know and I moved quite a bit. Be it north, south, east, or west, if I ask for
bacon I am going to get the same product. Which may not be true in some areas
your going to get something while similar its not quite the same, and what would
be bacon to is side bacon as an example.

I don't agree with this simply being a language issue.

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(Victor Sack) said:

There is no such thing as "original bacon". "Bacon" is a fairly general
thing. It can come from different parts and cuts of the pig, such as
side, loin, back, belly, shoulder, or even cheeks. It can be cured in
various ways. It can be smoked in various ways, or unsmoked.

Some one some where in history cut up a pig finally and what they called what
they cut up was bacon. Some else some where decided that the person who cut it
up the first way was not correct. Who, when and where this all took place and in
what time line is lost to history.

Suffice it to say, that for this thread that bacon is US style bacon.

Why do other areas have differing cuts, and preparations for their "bacon?"

There has to be a reason as to why this or that cut was or was not used in an
area, smoked or not smoked. Something had to influence these changes.

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Steve Wertz said:

On Mon, 28 Mas ways, or unsmoked.

And nowdays, it can be made from turkey or beef. Supposedly.

I don't think so. Where will this [censored] end.

Bacon = pig

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(Victor Sack) said:

There is no such thing as "original bacon". "Bacon" is a fairly general
thing. It can come from different parts and cuts of the pig, such as
side, loin, back, belly, shoulder, or even cheeks. It can be cured in
various ways. It can be smoked in various ways, or unsmoked.

Some one some where in history cut up a pig finally and what they called what
they cut up was bacon. Some else some where decided that the person who cut it
up the first way was not correct. Who, when and where this all took place and in
what time line is lost to history.

Suffice it to say, that for this thread that bacon is US style bacon.

Why do other areas have differing cuts, and preparations for their "bacon?"

There has to be a reason as to why this or that cut was or was not used in an
area, smoked or not smoked. Something had to influence these changes.

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Quoted message said:

Some one some where in history cut up a pig finally and what they called what
they cut up was bacon.

Bacon comes from "back", which would point more towards the loin
(as in Canadian/Irish bacon rather then the side/belly of the pig
we know as bacon here in the U.S.

-sw

Quoted message said:

Some one some where in history cut up a pig finally and what they called what
they cut up was bacon.

Why assume it was something called an English name?

Quoted message said:

Some else some where decided that the person who cut it
up the first way was not correct.

Why "not correct" rather than a "variation"?

Quoted message said:

Who, when and where this all took place and in
what time line is lost to history.

Of course.

Quoted message said:

Suffice it to say, that for this thread that bacon is US style bacon.

What is "US style bacon"? I doubt very much any kind of bacon
originated in the USA. Streaky bacon, perchance? If so, it is English.

Quoted message said:

Why do other areas have differing cuts, and preparations for their "bacon?"

There has to be a reason as to why this or that cut was or was not used in an
area, smoked or not smoked. Something had to influence these changes.

Preference, availability, local customs and cuisine?

Not much future in this kind of discussion...

Victor

[email hidden] (Victor Sack) wrote in news:1hyv3pc.1sdei4hayeqitN%
[email hidden]:

Quoted message said:

Not much future in this kind of discussion...

Victor

That's true considering nobody's mentioned you need a pig. And therefore
bacon originated with the culture that first domesticated pigs. Which
people? Why the chinese of course....

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Steve Wertz said:

Quoted message said:

Some one some where in history cut up a pig finally and what they called what
they cut up was bacon.

Bacon comes from "back", which would point more towards the loin
(as in Canadian/Irish bacon rather then the side/belly of the pig
we know as bacon here in the U.S.

It is also known as bacon here in Canada. If someone orders bacon and eggs
in a restaurant, they get side bacon. If they order bacon in a butcher
shop they get side bacon. If someone is sent to the store for a pound of
bacon they get side bacon. If you want peameal bacon you have to specify
that.... and pay more for it.

Quoted message said:

Quoted message said:

Ok.....

Why the variations on "bacon?"

What would be considered to be the original bacon?

Bacon was invented as a method of preserving meat without
refrigeration.

Now we have modern bacon which won't even keep in the fridge!

Cheers, Phred.

--
[email hidden]

(Victor Sack) said:

Why assume it was something called an English name?

I am not, post what would be considered the original bacon to its various
derivatives of present day.

Quoted message said:

Why "not correct" rather than a "variation"?

Why vary if you didn't think what was created was correct to begin with.

Quoted message said:

What is "US style bacon"? I doubt very much any kind of bacon
originated in the USA. Streaky bacon, perchance? If so, it is English.

I don't know and certain posts insisted there was no original bacon, some thing
some where started this. Its not like there was [censored], BACON.

I doubt that whats considered bacon in the US is any thing close to being the
original source more likely a very distant and mangled relative.

Post away on theories and why?

Quoted message said:

Preference, availability, local customs and cuisine?

What influenced all this...

Quoted message said:

Not much future in this kind of discussion...

Theres plenty of discussion, if you want to discuss. I'd like to know why
something so simple as a bacon can elicit several different varieties depending
on where you may be.

How do you go from eating raw animals to cooking it? Some how some one got the
idea to take the carcass and put over flame to cook it. Theres alot of things we
take for granted that probably developed over 1000's of years. Some one had to
eat the berries on some plant and determine that they either killed the eater or
didn't. Some ancient person paid the price for that knowledge.

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hahabogus said:

That's true considering nobody's mentioned you need a pig.

Why... I did, right away...

Quoted message said:

And therefore
bacon originated with the culture that first domesticated pigs. Which
people? Why the chinese of course....

Maybe, but I wouldn't bet on it. See
<http://www.sciencemag.org/cgi/content/full/307/5715/1618>.

Victor

<[email hidden]> wrote:

Please set your word wrap to 72. Thank you.

Quoted message said:

(Victor Sack) said:

Why assume it was something called an English name?

I am not, post what would be considered the original bacon to its various
derivatives of present day.

There is no such thing as original bacon, just as there is no original
Speck (German), lard (French), or tocino (Spanish). Bacon is a result
of curing (or not) and smoking (or not) of certain pork parts. Here are
the pertinent definitions from The OED:

bacon, n: 1. The back and sides of the pig, cured' by salting, drying,
etc. Formerly also the fresh flesh now called pork. 2. The carcase of a
pig; rarely a live pig.

Quoted message said:

Quoted message said:

Why "not correct" rather than a "variation"?

Why vary if you didn't think what was created was correct to begin with.

There are lots of correct things and lots of correct bacon variations.
Why do you think bacon is or was a certain unique recipe or preparation?

Quoted message said:

Quoted message said:

What is "US style bacon"? I doubt very much any kind of bacon
originated in the USA. Streaky bacon, perchance? If so, it is English.

I don't know and certain posts insisted there was no original bacon, some
thing some where started this. Its not like there was [censored], BACON.

I doubt that whats considered bacon in the US is any thing close to being
the original source more likely a very distant and mangled relative.

Why do you think there is an original source rather than a lot of
related and unrelated curing and otherwise prepararing certain pig
parts?

See also <http://www.dbmc.co.uk/downloads/Facts-about-bacon.ppt>, a
PowerPoint presentation.

Quoted message said:

Post away on theories and why?

Quoted message said:

Preference, availability, local customs and cuisine?

What influenced all this...

Preference, availability, local customs and cuisine?

Quoted message said:

Theres plenty of discussion, if you want to discuss. I'd like to know why
something so simple as a bacon can elicit several different varieties
depending on where you may be.

Simple things may be prepared in in various and sundry ways. And bacon
is not necessarily simple.

Quoted message said:

How do you go from eating raw animals to cooking it? Some how some one
got the idea to take the carcass and put over flame to cook it. Theres
alot of things we take for granted that probably developed over 1000's of
years. Some one had to eat the berries on some plant and determine that
they either killed the eater or didn't. Some ancient person paid the price
for that knowledge.

All very true. Do you think there may be a single original precursor to
every kind of human food? Mother's milk maybe?

Victor