from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The salted and smoked meat from the back and sides of a pig.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Cured meat from the sides, belly, or back of a pig.
  • n. Thin slices of the above in long strips.

from the GNU version of the Collaborative International Dictionary of English

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

from The Century Dictionary and Cyclopedia

  • n. Hog's flesh, especially the back and sides, salted or pickled and dried, usually in smoke.
  • n. Pork.
  • n. 3. A hog; hence, a grossly fat person.
  • n. 4. A rustic; a clown: in allusion to the fact that swine's flesh was the meat chiefly eaten by the rural population.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. English scientist and Franciscan monk who stressed the importance of experimentation; first showed that air is required for combustion and first used lenses to correct vision (1220-1292)
  • n. English statesman and philosopher; precursor of British empiricism; advocated inductive reasoning (1561-1626)
  • n. back and sides of a hog salted and dried or smoked; usually sliced thin and fried


from The American Heritage® Dictionary of the English Language, 4th Edition

Middle English, from Old French, of Germanic origin.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Middle English bacon ("meat from the back and sides of a pig"), from Anglo-Norman bacon, bacun ("ham, flitch, strip of lard"), from Old Low Frankish *bakō (“ham, flitch”), from Proto-Germanic *bakô, *bakkô (“back”), from Proto-Indo-European *bhAg- (“back, buttocks”). Cognate with Old High German bahho, bacho ("back, ham, side of bacon") (compare Alemannic German Bache, Bachen), Old Saxon baco ("back"), Dutch bake ("side of bacon, ham"), Old English bæc ("back"). More at back.



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  • Expanding on whichbe’s suggestion, see also


    and, of course,


    September 20, 2011

  • I could be wrong...but isn't America coming out with bacon-flavoured jam?

    December 31, 2009


    December 31, 2009

  • Wow. That's...something.

    December 31, 2009

  • I may cry happy diamond tears....

    December 31, 2009

  • Bacon caramels!

    December 29, 2009

  • Ha!

    July 9, 2009

  • Seen here, "deep-fried, bacon-wrapped bacon sprinkled on pork chops." (Runners-up: smearable beef packets, kielbasa chutney, squeeze-bottled chicken, bologna sherbet, and ham brulée.)

    July 7, 2009

  • Two remarkable men glorify that patronymic. Roger and Francis.

    February 4, 2009

  • *runs through, looking around for narwhal, does not see*

    August 28, 2008

  • Well, tell her to give us that bacon doughnut recipe we asked for. ;-)

    September 25, 2007

  • At a recent family wedding, one of the uncles let slip that my mom, the health nut, knows how to make doughnuts from scratch. She's been holding out on us all these years.

    September 25, 2007

  • That's a doughnut? It looks like a cruise missile!

    September 24, 2007

  • If you're ever in Portland, OR, you should go to Voodoo Doughnut for the bacon doughnut...

    September 24, 2007

  • Yum! Sounds as good as those baloney & grape jelly sandwiches I used to make. :-)

    September 24, 2007

  • Bacon chocolate cake.

    September 24, 2007

  • That *is* impressive.

    May 8, 2007

  • Good chef? Nah, she just knows bacon. Well, she's a better chef than me. But I burn water.

    May 8, 2007

  • Your mom may just be a really good chef. My mom always baked our bacon in a two-level pan so it was less fattening. I didn't discover properly-fried bacon until college.

    May 8, 2007

  • The heaven-factor is restricted to a tiny margin between the thresholds of too squishy and too crispy. Get it right, and yes, heaven. But few can get it right. That or I'm just one picky dude.

    May 7, 2007

  • Heaven on a plate.

    May 6, 2007