Bacon is a beloved food that has been enjoyed for centuries. But have you ever wondered where it comes from and what it’s made of?
There are many rumors and myths surrounding bacon, including the idea that it’s made from dog meat. In this article, we’ll explore the truth behind this claim and take a closer look at how bacon is actually made.
So sit back, relax, and get ready to learn everything you ever wanted to know about bacon.
Is Bacon Made Of Dog Meat?
Let’s start by addressing the elephant in the room: no, bacon is not made of dog meat. This is a common myth that has been circulating on the internet for years, but it simply isn’t true.
Bacon is traditionally made from pork, specifically from the belly, back, or sides of a pig. The process of making bacon involves curing the meat with salt and other seasonings, then smoking it to give it that signature flavor.
While there are some alternative types of bacon made from other meats such as turkey or beef, there is no evidence to suggest that any bacon is made from dog meat.
The Origins Of Bacon
The history of bacon dates back thousands of years, with its origins traced back to ancient China in 1500 B.C. where pork bellies were cured with salt, creating an early form of bacon. Pigs were domesticated in China as early as 4900 B.C. and were also being raised in Europe by 1500 B.C. The Romans and Greeks are believed to have learned bacon production and curing through conquests in the Middle East, and they improved pig breeding and spread pork production throughout their empire.
In Middle English, the term bacon or bacoun referred to all pork in general, and before the Industrial Revolution, bacon was generally produced on local farms and in domestic kitchens. The world’s first commercial bacon processing plant was opened in Wiltshire in the 1770s by John Harris.
The word bacon derives from various Germanic and French dialects, including the Old French bacun, Old High German bacho (meaning buttock), and Old Teutonic backe, which refers to the back. However, the cut typically used to make bacon comes from the side or belly of the hog.
Bacon’s popularity spread throughout different cultures and countries over time, including Greece, Rome, England, France, Germany, and eventually the United States. Its curing process meant that no refrigeration was needed, making it a source of protein for the masses.
The Ingredients In Bacon
The ingredients in bacon can vary depending on the specific brand and type, but there are some common ingredients that are typically used. Salt and sugar are the basic ingredients used in most bacon, along with sodium nitrite or sodium erythorbate as a curing agent. These ingredients help to preserve the meat and prevent the growth of harmful bacteria.
However, there are also some controversial ingredients that are used in some bacon products. Antibiotics are often used in factory farming to make animals grow faster and keep them alive in conditions that would otherwise kill them. This has led to concerns about antibiotic resistance in humans who consume meat from these animals.
In addition, some bacon may contain feces or even cannibalistic remains of other pigs. This is due to the use of manure or dead piglets infected with Porcine Epidemic Diarrhea Virus (PEDV) as feed for pigs. The pork industry also uses gestation crates, which keep pigs immobilized and separated from their mothers at a young age.
Processed meats like bacon have also been linked to increased mortality and a higher risk of developing serious health conditions such as cancer, cardiovascular disease, and type 2 diabetes. This is due to the formation of carcinogenic nitroso-compounds like S-Nitrosothiols, nitrosyl-heme, and nitrosamines from the use of nitrites in the curing process.
While bacon is undeniably delicious, it’s important to be aware of the ingredients used in its production and to consume it in moderation as part of a balanced diet.
The Myth Of Dog Meat Bacon
Despite the fact that bacon is not made from dog meat, the idea of it has sparked controversy and outrage among animal rights activists. The Yulin dog meat festival in China, where dogs are slaughtered and consumed, has brought attention to the issue of animal cruelty and the consumption of meat from animals that many consider to be pets.
However, the idea of dog meat bacon is not only false but also illogical. Bacon is a cured and smoked product that requires a specific type of meat to achieve its flavor and texture. Dog meat does not have the same characteristics as pork, making it unsuitable for making bacon.
Furthermore, the consumption of dog meat is not a common practice in most parts of the world, including Western countries where bacon is a beloved food item. The idea of dog meat bacon seems to be more of a sensationalized myth than a legitimate concern.
In reality, the issue of animal cruelty and the consumption of meat from animals that many consider to be pets is a complex and controversial topic. While some may argue that it is hypocritical to consume pork while condemning the consumption of dog meat, others believe that there are cultural and ethical differences that make the two practices incomparable.
Regardless of where one stands on this issue, it is important to separate fact from fiction and to approach the topic with an open mind and a willingness to engage in respectful dialogue.
The Process Of Making Bacon
The process of making bacon involves several steps, starting with the selection and sorting of the pork bellies. At the plant, the bellies are sorted by size and fat percentage to reduce variability throughout the process and yield more consistent bacon in the end. The bellies must then be trimmed to specification, typically to a rectangular or square shape, to reduce variability and increase slicing yields.
Most commercially produced bacon is cured through wet curing, which involves mixing traditional curing ingredients like salt, sugar, and sodium nitrite to create a brine. The bacon is either placed in the brine to soak or injected with the brine. After curing, the bacon can be smoked for enhanced flavor and preservation or heated in an oven with liquid smoke added to achieve a smoky flavor.
For those who prefer a more traditional method, dry-cured bacon is an option. This involves rubbing the raw bacon with salt and seasonings before allowing it to cure for one to two weeks. After curing, the bacon is rinsed off, dried, and put into a smoker or hung to air dry in the cold for several weeks or months.
Once the bacon is cured and smoked (if desired), it is ready to be sliced and packaged for consumption. The individual bellies undergo several steps before being converted into sliced bacon for consumers, including skinning, trimming of ragged edges, pumping with brine, thermal processing, chilling, pressing, slicing, and packaging.
While there are variations in the process of making bacon depending on the type and method used, one thing remains constant: bacon is made from pork, not dog meat. So go ahead and enjoy that crispy strip of deliciousness without any worries about its origins.
Health Considerations Of Eating Bacon
While bacon may be a beloved breakfast food for many, it’s important to consider the health implications of consuming it regularly.
One major concern is the high sodium content of bacon. Sodium is commonly used in the curing process and can increase the risk of high blood pressure and stroke. Additionally, eating food high in salt has been associated with an increased risk of stomach cancer.
Another concern is the high amount of saturated fat found in bacon. Diets high in saturated fat have been linked to an increased risk of heart disease. About 68% of the calories from bacon come from fat, with half of those being from saturated fat. This makes bacon one of the unhealthiest meats you can choose.
Processed meats like bacon are often treated with nitrates or nitrites, which are added to preserve shelf life and enhance color. Diets high in processed meats have been linked to chronic health conditions including migraines, asthma, heart failure, kidney disease, and several types of cancer. The World Health Organization has classified bacon as a Group 1 carcinogen, which means it’s known to cause cancer. One of the biggest risks of bacon is associated with two preservatives, nitrates and nitrites, that can form cancer-causing compounds.
Even bacon labeled as “uncured” or “no nitrate or nitrite added” can still contain high levels of these potentially harmful chemicals. This is because these products are often treated with celery juice or celery powder, which naturally contain high levels of nitrates.
While it’s okay to enjoy a couple strips of bacon occasionally, it’s important to keep your overall diet sensible and healthy. If you’re preparing bacon yourself, consider cooking it in the microwave or baking it in the oven to reduce its fat content. You might also consider substituting less fatty cuts of pork, like Canadian bacon. But beware of bacon replacements like turkey bacon, which is still processed and high in sodium.
Alternative Bacon Options For Different Diets
For those who follow specific diets or have dietary restrictions, there are alternative bacon options available. Beef bacon is a popular option for those on a keto or zero-carb diet, as it is leaner than traditional pork bacon. However, it is important to note that any meaty bacon replacement can still be unhealthy when consumed in large quantities.
For those who follow a vegetarian or vegan lifestyle, there are plant-based options available such as tempeh, soy, wheat, and grains. These alternatives are not only healthier and better for the environment, but also cruelty-free. Many of these brands can be found at local supermarkets, health food stores, or online.
Aside from dietary restrictions, there are also health concerns associated with consuming traditional pork bacon. Processed meats and red meat have been classified as carcinogens by the International Agency for Research on Cancer (IARC), increasing the risk of colorectal, pancreatic, and prostate cancers. Additionally, pork bacon is high in saturated fat and cholesterol, leading to an increased risk of coronary heart disease.
Furthermore, there are serious animal welfare concerns associated with the production of traditional pork bacon. Pigs are subjected to cruel and abusive farming practices, including painful tail docking and teeth removal without anesthesia or pain relief. They are also raised in extreme confinement without access to natural daylight, fresh air, or the ability to engage in their natural behaviors.
