Part 3/7:
Salt curing — the method to preserve meat using salt — has its roots in ancient civilizations. Evidence from Mesopotamia suggests that as early as 3000 BC, pork was a staple, while Chinese records showcase curing methods as far back as 1500 BC. The Greeks and Romans also embraced bacon, with a cheap and popular variety known as pataso being consumed by peasants across the Roman Empire.
Transition to Medieval Times
Transitioning into medieval Europe, bacon became integral to diets, especially for the lower class due to its affordability. It was during this period that the term “bacon” began to emerge, derived from various Germanic and French dialects. Various culinary practices solidified bacon as a staple; its long shelf-life and affordability made it a critical food resource.