bacon

Bacon, at its core, is usually cured pork, most often from the belly. The curing process uses salting (often with sugar, sometimes with nitrates), then often smoking or air-drying. This preserves the meat and creates the rich flavor most people associate with it.

There are different styles: thin-cut American streaky cuts, loin cuts (often called Canadian-style), Italian pancetta, and processed styles that are smoked, cured, or fully cooked. Each gives a slightly different texture and level of smokiness. While most used in breakfast—usually with eggs, pancakes, or toast—its versatility runs much farther. Chefs use it in sandwiches, pizzas, carbonara, Brussels sprouts, and other savory dishes.

The phrase "bringing home the bacon" has long meant to earn enough to support one’s home or family. It is now used more broadly for being successful in one’s career or bringing practical success to the household.

So whether you’re frying it crisp, crumbling it over a salad, or using the old idiom, this cured meat has become deeply ingrained in both food culture and everyday language.