The Fascinating History of Bacon: A Short Guide
The global history of bacon is a diverse tale of culinary traditions spanning across numerous countries. Despite many nations having their own unique renditions of salted/cured pork, it’s the British that have elevated bacon to an art form. This guide delves into this enthralling history, tracing its roots back to Anglo-Saxon culinary traditions and the evolution of the English language.
Tracing the Etymology of Bacon
The word ‘bacon’ has roots in modern English, but its etymology is a bit more complex, sparking debates among etymologists. The English bacon tradition harks back to the Saxon era in the first millennium AD. At that time, the term ‘bacon’ (or ‘bacoun’ as it was then spelt) referred to a specific cut of pork meat exclusive to Great Britain.
The English version of bacon was a unique cut from the pork belly and loin, mainly from breeds bred to produce what we now call back bacon. Other European regions might have had similar pig breeds, but they generally referred to any salted/cured pork slice as bacon. The etymology of the term reflects this, with variations such as ‘bahho’ in Old High German, ‘baken’ in Old Dutch, and ‘bacun’ in Old French. Despite the debates, one thing is clear: the rest of the world has settled on the English version and spelling of the word.
The Origins of “Bringing Home The Bacon”
The phrase “bring home the bacon” has its roots in 12th-century England, where it originated from an interesting marital tradition. The church in the town of Dunmow promised a flitch (side) of bacon to any married man who could vouch for a year and a day without quarrelling with his wife before the congregation and God. A man who could ‘bring home the bacon’ was held in high esteem for his patience, self-control, and forbearance.
The Dunmow Flitch Trials still occur every four years in what is now known as Great Dunmow. The award, a flitch of bacon, is granted to married couples who convince a Judge and Jury of 6 maidens and 6 bachelors that they haven’t regretted their marriage in the past year. The phrase has since evolved to mean generating household income. Given that bacon was a relatively inexpensive meat in the middle ages and commonly included in the diet of English peasants, the phrase could have been used quite literally.
The Evolution of Bacon Curing & Production
The history of bacon curing narrates the industry’s growth, highlighting changes in production methods over time. Prior to the industrial revolution, bacon was typically produced on local farms or at home. In fact, a large percentage of pre-industrial Britain’s population kept pigs, even in city basements (until it was outlawed in the 1930s).
Pig breeding in England dates back to Saxon times. Pigs were born in spring, raised in the summer, fattened on acorns in the autumn, and slaughtered in winter to provide meat. Each family had its unique secret recipe for curing and smoking bacon, and in cities, butchers offered a variety of bacon from different parts of Great Britain.
The golden age for the traditional English breakfast connoisseur came with the availability of diverse bacon, sausage, and black pudding options, all cured and smoked differently. Until the 19th century, rural communities were the primary bacon producers, using traditional dry-cure methods before distributing the bacon to nearby towns and cities. These regional producers offer modern English breakfast enthusiasts an opportunity to enjoy diverse and traditional options, even though traditional dry-cured back bacon producers are now few.
The Commercialisation of Bacon
The story of bacon’s commercialisation begins with Englishman John Harris, who in the 1770s opened the world’s first commercial bacon processing plant in Wiltshire, considered by many as the bacon capital of the world. His company developed the “Wiltshire Cure”, a unique method of curing pork using a secret brine solution, yielding a low salt, sweet bacon loved worldwide.
The Genetic History of Bacon
Genetics plays a pivotal role in the history of bacon. While any nation with access to a wild boar has enjoyed some variant of “bacon”, it probably wasn’t referred to as back bacon and certainly didn’t resemble the classic English breakfast component.
In the history of bacon production, the genetic lineage of the pig is crucial. England, with its centuries-old history of breeding pigs specifically for bacon, stands out. The Yorkshire and Tamworth pig breeds, known as ‘bacon breeds’, are examples of such lineage.
In conclusion, the history of bacon isn’t just about a slice of meat. It’s a complex narrative interwoven with etymology, culinary traditions, marital customs, industrial evolution, and genetic lineages. It is a testament to the ingenuity of humankind and our capacity to transform a humble slice of pork into an internationally beloved delicacy.
