Bacon bits – those crispy, salty, and oh-so-delicious toppings that add a burst of flavor to salads and recipes – have been a staple in kitchens for decades.
But have you ever wondered who came up with the idea to crumble bacon into tiny pieces? Was it a chef, a food scientist, or just a happy accident?
In this article, we’ll dive into the history of bacon bits and explore their origins. From the first bacon curing facility in England to the present-day production methods, we’ll uncover the fascinating story behind this beloved ingredient.
So sit back, relax, and get ready to learn about the invention of bacon bits!
Who Invented Bacon Bits?
The origins of bacon bits can be traced back to the early 20th century, when consumers began requesting bacon on their burgers. According to legend, A&W Restaurants devised the idea of adding bacon to burgers in the 1960s, and soon after, bacon bits were born.
However, the process of creating bacon bits as we know them today didn’t come until later. In the 1970s, someone figured out a way to extend the life of bacon even further by creating small pieces of crumbled bacon with the addition of preservatives for storage. These commercially produced bacon bits were made from the tips, ends, and uneven parts unsuitable for commercial-grade sliced bacon, smoked, salted, and packaged in air-tight bags or glass containers.
Over time, different types of products were packaged and sold as “bacon bits”, ranging from pork/ham by-products smoked and salted to have flavor similar to real bacon, to turkey bacon bits and soy-based protein “vegetarian bacon bits”, which are wholly unsuitable for use in many recipes actually calling for bacon bits.
The Origins Of Bacon
Bacon has a long and rich history dating back thousands of years. The Chinese were curing pork bellies with salt as early as 1500 B.C., creating an early form of bacon. Pigs were domesticated in China as far back as 4900 B.C., and were also being raised in Europe by 1500 B.C. It is speculated that the Romans and Greeks learned bacon production and curing through conquests in the Middle East. The Romans improved pig breeding and spread pork production throughout their empire.
The first bacon curing facility was located in Wiltshire, England, where founder John Harris used a technique now known as the Wiltshire cure. It involves a special brine that creates low-salt bacon with a sweet, delicious flavor, and it still exists today. Throughout the years, the English identified and bred specific types of pigs to create the best bacon. Bacon slowly but surely emerged in other places around the globe, reaching the present-day United States in the mid-1500s when Hernando de Soto of Spain brought thirteen domesticated pigs on his voyage to the North American continent. In three short years, the pig population jumped to nearly 700.
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. But the cut typically used to make bacon comes from the side, or belly, of the hog. In modern England, a side of bacon is called a “gammon,” and a thin slice of bacon is known as a “rasher.”
Bacon was originally made by local farmers and butchers for their local communities. But in the 18th century, John Harris opened the first bacon processing plant. Mr. Harris had developed a special brining solution called the “Wiltshire Cure,” which is still used today.
The First Bacon Curing Facility
The first bacon curing facility can be traced back to Wiltshire, England, where founder John Harris used a technique now known as the Wiltshire cure. This special brine creates low-salt bacon with a sweet, delicious flavor and is still used today. The curing process isn’t the only influence the English had on bacon. Throughout the years, they identified and bred specific types of pigs to create the best bacon.
Bacon was slowly but surely emerging in other places around the globe. It reached the present-day United States in the mid-1500s when Hernando de Soto of Spain brought thirteen domesticated pigs on his voyage to the North American continent. In three short years, the pig population jumped to nearly 700.
The Wiltshire cure is still used today, and it involves soaking pork belly in a special brine for several days to create delicious, low-salt bacon. The technique has been refined over time, but it all started with John Harris in Wiltshire, England. From there, bacon became a global phenomenon, with different regions developing their own unique styles and flavors. Today, bacon is enjoyed by millions of people around the world and remains a staple in many cultures’ cuisines.
The Emergence Of Bacon Bits
The emergence of bacon bits can be attributed to the growing demand for bacon as a topping on various dishes. In the early 20th century, consumers began requesting bacon on their burgers, leading to the creation of the bacon cheeseburger by A&W Restaurants in the 1960s. This popularized the idea of using bacon as a topping and led to the development of bacon bits.
However, it wasn’t until the 1970s that someone figured out a way to make bacon bits shelf-stable by using preservatives. Commercially produced bacon bits were made from the tips, ends, and uneven parts unsuitable for commercial-grade sliced bacon, smoked, salted, and packaged in air-tight bags or glass containers.
As the popularity of bacon grew, so did the variety of bacon bits available on the market. Different types of products were packaged and sold as “bacon bits”, ranging from pork/ham by-products smoked and salted to have flavor similar to real bacon, to turkey bacon bits and soy-based protein “vegetarian bacon bits”. However, not all of these products are suitable for use in many recipes actually calling for bacon bits.
The Evolution Of Bacon Bit Production Methods
As the demand for bacon bits grew, manufacturers began to experiment with different production methods. Initially, the bacon bits were made by hand, with workers manually crumbing and packaging the bacon. However, this process was slow and labor-intensive, making it difficult to keep up with the growing demand.
To address this issue, manufacturers began to develop new production methods that would allow them to produce bacon bits more efficiently. One of the first breakthroughs came in the form of a machine that could automatically slice and crumble bacon into small pieces. This technology allowed manufacturers to produce bacon bits on a much larger scale, and at a faster rate than ever before.
As time went on, manufacturers continued to refine their production methods. They experimented with different types of bacon, such as Canadian bacon and turkey bacon, and developed new flavorings and seasonings to enhance the taste of the bacon bits. They also began to use more advanced preservation techniques to extend the shelf life of their products.
Today, bacon bits are produced using a variety of methods, depending on the manufacturer. Some use traditional slicing and crumbling techniques, while others rely on high-tech machinery to produce their products. Regardless of the method used, however, one thing remains constant: bacon bits are a beloved ingredient in many dishes and continue to be a staple in kitchens around the world.
Bacon Bits Today: Popular Uses And Variations
Today, bacon bits are a popular condiment used in a variety of dishes. They are commonly sprinkled on top of salads, baked potatoes, and soups to add a salty and savory flavor. They can also be used as a topping for pizzas, burgers, and sandwiches.
As mentioned earlier, there are different variations of bacon bits available in the market today. Some brands use real bacon, while others use meat alternatives such as soy-based protein or textured vegetable protein. Vegan-friendly bacon bits are becoming increasingly popular among health-conscious consumers who want to avoid animal products.
It is important to note that many commercially produced bacon bits contain preservatives and additives to extend their shelf life. These additives can include sodium nitrite, sodium erythorbate, and smoke flavoring. While these additives are FDA-approved, they have been linked to health concerns such as headaches and fatigue in some people.
For those who want to avoid these additives, it is recommended to make your own bacon bits at home using nitrate-free bacon. This allows you to control the ingredients and ensure that you are consuming a healthier version of this popular condiment.
The Future Of Bacon Bits: Innovations And Trends
As consumers become more health-conscious and environmentally aware, the future of bacon bits is shifting towards plant-based alternatives. One such innovative product is Bacom Bits, made from crispy mushrooms that taste like bacon. The creators of Bacom Bits have taken advantage of the growing interest in plant-based meat alternatives and have already received pledges from Whole Foods and Ralph’s market to distribute their product regionally. The rise of plant-based meat alternatives has also led to the development of other bacon alternatives, such as coconut bacon and tempeh bacon.
Another trend in the bacon bits industry is the use of premium flavors and textures. Hormel® Black Label® has launched four new bacon toppings products, including cherrywood real bacon crumbles and pecanwood real bacon crumbles, providing consumers with additional versatility in two premium flavors. These products contain 40 percent less fat than pan-fried bacon, making them a healthier option for consumers.
As technology advances, we can expect to see even more innovative products in the bacon bits industry. For example, scientists are experimenting with using 3D printing technology to create plant-based bacon bits with a texture similar to real bacon. This could revolutionize the industry by allowing for customized flavors and textures.
