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1911 Encyclopedia Britannica
(through the O. Fr. bacon, Low Lat. baco, from a Teutonic word cognate with "back," e.g. O. H. Ger. Macho, M. H. Ger. backe, buttock, flitch of bacon), the flesh of the sides and back of the pig, cured by salting, drying, pickling and smoking.
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Chisholm, Hugh, General Editor. Entry for 'Bacon'. 1911 Encyclopedia Britanica. https://www.studylight.org/encyclopedias/eng/bri/b/bacon.html. 1910.
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