Bacon
When particularly designated bacon (probably of old Indian aphik for Hinterbacke `, hip `) with pigs the fatty tissue, which is between skin and muscles. Mainly between Rückenspeck or fat bacon from pure fatty tissue and belly bacon or durchwachsenem bacon, which with muscle meat through-grow is, one differentiates. Besides there is still Schinkenspeck, which is made of the ham. Rückenspeck becomes in the kitchen above all as if added used, e.g. to the Spicken and Bardieren of lean meat or for the production of Schmalz. Belly bacon serves partly also as if cut open. Bacon becomes raw as greener bacon (Rückenspeck) and/or belly meat (belly bacon) as well as gepökelt, smoked, dried and refined offered. Breakfast bacon is gepökelter and smoked Rückenspeck with portions of underlying meat. Well-known products are black forests bacon, Tiroler bacon, Lardo, Pancetta and Bacon. The sound skin of whales and seals calls itself bubbles.