Few foods command attention quite like bacon. The mere mention evokes sensory memories: the unmistakable sizzle in a hot pan, the aroma filling the kitchen, the crispy yet chewy texture, and that salty, smoky flavour that complements everything from eggs to burgers, even doughnuts. It’s a culinary chameleon, a breakfast staple, a lunchtime hero, and increasingly, a star ingredient in gourmet dishes and novelty snacks. But how did this humble cut of cured pork belly achieve such legendary status? Its story is a long and fascinating journey through time, preservation techniques, and cultural shifts.
From Preservation to Palate Pleaser: Ancient Roots
The origins of bacon aren’t tied to a single ‘aha!’ moment but rather evolved from the ancient necessity of preserving meat. Long before refrigeration, salt was the key to preventing spoilage. Civilizations across the globe experimented with methods to make meat last longer. Historical evidence suggests the Chinese were curing pork belly with salt thousands of years ago, developing early techniques that laid the groundwork for many cured meats.
The Romans also had their version, known as ‘petaso’, which was essentially boiled, salted pig shoulder, often flavoured with figs and wine. While not identical to the bacon we know today, these early practices demonstrate the long-standing human effort to transform perishable pork into a durable, flavourful food source. Salt curing worked by drawing moisture out of the meat, creating an environment inhospitable to the bacteria that cause decay. This simple yet revolutionary technique allowed communities to store protein for lean times or long journeys.
Medieval Europe and the Rise of the Pig
Fast forward to medieval Europe, and the pig became an increasingly important livestock animal. Unlike cattle, pigs were relatively easy to raise, could forage for themselves, and provided a significant amount of meat and fat – crucial commodities in pre-industrial societies. Curing pork became a standard practice, especially in colder climates where fresh meat was scarce during winter months. Different regions developed their own specific methods and recipes for curing and smoking pork sides.
The term ‘bacon’ itself has somewhat murky origins, likely evolving from various Germanic and Old French words referring to the ‘back’ or ‘side’ of the pig. By the Middle Ages, the term was becoming more common in England. It was during this period that bacon cemented its place as a staple food for peasants and nobility alike. Its high fat content provided much-needed energy, and its preserved nature made it incredibly valuable.
The practice of salt curing pork dates back millennia, predating even Roman times. Early methods involved heavily packing cuts like pork belly in salt to extract moisture, inhibiting bacterial growth. This fundamental preservation technique was essential for food security before the advent of refrigeration, allowing meat to be stored for extended periods.
An interesting cultural tradition linked to bacon emerged in England: the Dunmow Flitch Trials. Allegedly dating back to the 12th century, this custom involved awarding a ‘flitch’ (a side) of bacon to any married couple who could swear under oath that they had not regretted their marriage for a year and a day. This tradition, though perhaps more folklore than strict history in its earliest days, highlights the symbolic value bacon held – representing domestic harmony and prosperity. It even gave rise to the popular idiom “bringing home the bacon,” meaning to earn a living and support one’s family.
Across the Atlantic: Bacon Finds a New Home
When European settlers arrived in the Americas, they brought their pigs and their curing techniques with them. Pigs thrived in the New World, often allowed to roam semi-wild. Pork, and specifically bacon, quickly became a cornerstone of the colonial diet. It was relatively inexpensive, easy to produce on farms, travelled well, and provided essential calories and fat.
The development of specific American breeds of pig, coupled with vast corn production (ideal pig feed), led to fattier animals, perfect for producing the streaky bacon beloved today. Throughout the 18th and 19th centuries, bacon was a fixture on American tables, particularly for breakfast. It fuelled farmers, pioneers, and labourers through long, hard days. The process became more standardised, with specific brine recipes and smoking durations becoming regional specialties.
Industrialisation and the Breakfast Revolution
The late 19th and early 20th centuries brought industrialisation to meat processing. Companies like Oscar Mayer and Swift pioneered large-scale bacon production, developing branding, packaging (like sliced, pre-packaged bacon), and distribution networks that made bacon more accessible than ever before. This coincided with a burgeoning advertising industry that actively promoted bacon as part of a hearty, all-American breakfast, often paired with eggs.
Figures like Edward Bernays, a pioneer in public relations (and nephew of Sigmund Freud), famously worked on campaigns in the 1920s to boost pork sales, specifically linking bacon and eggs to the idea of a substantial, healthy morning meal. Doctors were even enlisted (reportedly based on very informal surveys) to endorse the concept, cementing the bacon-and-egg breakfast in the American psyche. This marketing masterstroke transformed bacon from a simple staple into a breakfast icon.
The Era of Bacon Mania
While bacon never truly fell out of favour, the late 20th and early 21st centuries witnessed an unprecedented surge in its popularity – often dubbed “Bacon Mania.” It transcended its role as a mere food item to become a cultural phenomenon. Driven partly by low-carb diet trends (which favoured high-fat foods) and partly by a sheer, unadulterated love for its flavour, bacon started appearing everywhere.
We saw bacon-infused vodka, bacon-flavoured lip balm, bacon-scented candles, bacon bits sprinkled on salads and baked potatoes (often soy-based impostors, but the idea was clear), chocolate-covered bacon, bacon doughnuts, bacon jam, and entire restaurants dedicated to bacon-centric menus. The internet buzzed with bacon memes, bacon recipes, and declarations of bacon love. It became shorthand for indulgence, comfort food, and a rejection of overly fussy or health-conscious eating trends.
This modern obsession highlights bacon’s unique position. It’s simultaneously a nostalgic comfort food, reminiscent of family breakfasts, and a trendy, versatile ingredient used by innovative chefs. Its inherent saltiness, smokiness, and umami richness make it a powerful flavour enhancer, capable of elevating both sweet and savoury dishes.
Varieties and Enjoyment
While North Americans typically think of ‘streaky’ bacon from the pork belly, rich in fat, it’s not the only kind.
Back bacon, more common in the UK and Ireland (sometimes called Irish bacon or rashers), comes from the loin, resulting in a leaner, meatier cut with less fat.
Canadian bacon is similar to back bacon, usually pre-cooked and smoked. Italy boasts
pancetta, an unsmoked but salt-cured and spiced pork belly, often sold diced or rolled. Each variety offers a different texture and flavour profile, suited to different culinary applications.
Preparation is usually simple: frying, baking in the oven (a popular method for achieving even crispiness without excessive curling or splatter), or grilling. The rendered fat is even prized by many cooks for frying eggs or potatoes, adding extra flavour. From the BLT sandwich to crumbled toppings on soups and salads, wrapped around asparagus or scallops, or served simply alongside pancakes, bacon’s versatility is undeniable.
From its humble beginnings as a necessity for preservation to its current status as a beloved global indulgence, bacon has sizzled its way through history. It reflects changes in agriculture, technology, marketing, and culture. Whether enjoyed as a simple breakfast side or a gourmet ingredient, bacon continues to capture hearts and appetites, proving that some flavours are simply timeless. Its story is one of survival, adaptation, and ultimately, delicious success.
