Beautiful Bacon Facts


  • Preserving and salting pork bellies began in China around 1500 B.C. The Greeks and Romans kept up the tradition.


  • BLT (Bacon, Lettuce and Tomato) sandwiches became popular after World War II, when supermarkets expanded, making fresh lettuce and tomatoes available year round.


  • In 1924, Oscar Mayer patented the first packed, sliced bacon.


  • 11 percent of a standard pig’s weight is bacon. A 200 pound pig will yield roughly 20 pounds of bacon, depending on the butchering process.


  • Burford Butler of Jackson, Tennessee, in 1933 owned the heaviest hog ever recorded. The Poland China pig, named Big Bill, weighed 2,552 pounds and measured 9 feet long with a belly that dragged the ground.


  • The average American eats 17.9 pounds of bacon per year 


  • International Bacon Day on the Saturday before Labor Day


  • Bacon gets through a very specific processing method before you actually get to eat it. Usually, the pig meat used in the bacon is cured through very high quantity of salt.


  • After curing it with salt, a food manufacturer may decide to process it three ways – they can boil it, dry the bacon in cold air or smoke it.


  • As for nutrition, 20 grams of bacon might contain 5.4 grams fat and 4.4 grams protein. If you’re eating four pieces of bacon, this means you are having around 800 mg sodium and 1.92 grams salt.


  • Bacon is generally a compulsory part of English breakfast. It’s served with eggs and sausages.


  • Over two billion pounds of bacon is made in the U.S.A each year.


  • Bacon is one of the oldest meats in history. (The first signs of bacon were around 1500 B.C.)


  • Bacon is healthier than hot dogs, hamburgers and glazed donuts in terms of salt, calories, fat and cholesterol. 


  • A 200-pound pig will produce approximately 20 lbs. of bacon.
  • Bacon contains vitamin B1, B12, and Zinc.


  • A man named Chuck once proposed to his girlfriend with bacon. He cooked four pieces of bacon in the shape of a heart and then placed the ring in a box in the center of the bacon heart.


  • Bacon-cured pork loin is commonly called back bacon


  • A quote by Thomas Jefferson- I had rather be shut up in a very modest cottage with my books, my family, and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post. (He was a great man.)


  • In the U.S., bacon often comes from pork belly. In other countries, bacon comes from back or side cuts.


  • Bacon is treated for trichinella, a parasitic roundworm, which is destroyed by cooking, smoking, freezing, or drying.


  • Bacon is used in lots of alcoholic beverages, such as bacon vodka.


  • Beef, turkey, chicken, lamb and even goat may be used to make bacon
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  • In a 2009 British survey conducted by, men preferred the smell of bacon and petrol to the smell of a newborn baby.


  • The word “bacon” comes from the German word bacho, which means buttock.


  • A T-shirt saying said: I’d be a vegetarian if bacon grew on trees.


  • Cottage bacon is lean pork that is thinly sliced from the shoulder. It is usually cut into oval or round pieces.


  •  In 2009,  a man created an AK-47 assault rifle replica out of bacon. Also known as the BA-K-47, it took eight hours to make


  • During the Middle Ages in England, beans and bacon were a staple for the poor. 


  • During the 1500s, the Spanish gave Native Americans pigs as peace offerings, knowing the natives liked the taste of pork.


  •  Dry-curing bacon is the oldest curing method. The meat is rubbed with salt, spice, and sugar, and then is hung in a cool place for two weeks.


  •  Snake ‘n’ Bacon is a comic book about a snake and a piece of bacon, who are spoofs of other comedy duos. The bacon often makes funny bacon-related comments.


  • 16-20 strips of bacon = 1 pound of bacon. 1 cup of bacon fat = 1 pound. 


  • Pancetta is cured or pickled  Italian bacon that is not smoked.


  • April is National BLT month


  • October is National Pork Month

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