A few years ago, due to work reasons, my colleagues in the company would hold a small on-site activity, and some drinks and a simple buffet would be provided on the spot. On the day's activities, plates of beautiful Flammulina velutipes bacon rolls caught my eye, including pork ribs, pork belly bacon, pork loin bacon and even pork face bacon. In short, people now refer to "bacon" as curing and smoking. But its etymology comes from Germanic (German) and French dialects, bacun in ancient French, bacho in ancient Highland German and backe in ancient Teutonic (a language family of ancient German).

Bacon is mainly pork breast meat, which is made by processing and curing pork. Generally speaking, bacon is mainly salty, with some smoky flavor and a little sweetness. What we see in the supermarket every day is basically bacon slices. Bacon's practice is for long-term preservation, and so are other similar processed meats. In the past, there was no condition to refrigerate food, so it was the only way to prevent bacteria from multiplying. Bacon this time. In the world authoritative English dictionaries (Oxford and Cambridge), it means cured or air-dried pork breast, pork leg or pork back.

So the bacon that others answered is made of pork ribs and pork belly, which is not realistic here in China. Most of the bacon in China is made of duck meat, because it is cheap. Many people know bacon is delicious, but they don't know what bacon is. To talk about bacon, let me talk about the so-called bacon abroad first. However, the way to eat bacon is somewhat different. Bacon, as a good western breakfast, is mainly fried. After frying, put it in the middle of bread or sandwich, add lettuce leaves, brush with butter and eat. It is made of pork (pork belly) coated with special spices and dried with salt. Because it was introduced into China from the west, the name Bacon was transliterated from English.