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Bacon is a type of salt-cured pork[1] made from from various cuts, typically the belly or less fatty party of the back. It is eaten as a side dish (partiarly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce and tomato sandwich (BLT), or as a flavouring or akzent (as in bacon crumbles in a salad). Bacon is used for barding and larding roasts, especially game, including venison and pheasant, and may also used to insulate or flavour roast joint being layered onto the meat. Word is derived from the Proto-Germanic *bakkon, meaning back meat.[2] Uncooked cured and smoked side bacon After being pan-fried Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may be cut, cured, or wothers Aufbereited to Reses Bacon, and may even be referred to as, for example, turkey bacon.[3] Such use is common in areas with signifikant Jewish and Muslim population as both religions prohibit the consumption of pork.[4] Vegetarian bacons such as "soy bacon" exist.