When did commercial bacon production begin and who started it?
John Harris opened the world's first commercial bacon processing plant in Calne, Wiltshire in the 1770s. Before that, bacon was produced on local farms and in domestic kitchens.
Questions about Bacon
Short answers, pulled from the story.
What is the difference between wet curing and dry curing bacon?
Wet curing involves injecting the meat with brine or soaking it in brine, while dry curing involves rubbing the meat with salt. Both methods typically use nitrites or nitrates to speed curing and stabilize color.
How much did bacon sales increase in the United States between 2011 and 2013?
US bacon sales climbed 9.5% in 2013, reaching nearly four billion dollars, an all-time high at that point. The sale of bacon had been increasing significantly since 2011.
What health risks are associated with eating bacon according to the World Health Organization?
The World Health Organization stated in 2015 that regular consumption of processed meats such as bacon increases the likelihood of developing colorectal cancer by 18%. Studies have also linked processed meat consumption to increased risk of cardiovascular disease and type 2 diabetes.
What is peameal bacon and where is it popular?
Peameal bacon is an unsmoked Canadian back bacon that is wet-cured and coated in fine-ground cornmeal. It is especially popular in southern Ontario, and historically the coating was made from ground, dried peas.
What is macon and why was it introduced in Britain?
Macon is a product made by curing cuts of mutton in the same way pork bacon is cured. It was introduced across Britain during World War II as a consequence of rationing, and today is sold through halal butchers as a pork-free alternative.