Bacon

This article is about the meat. For other uses, see Bacon
(disambiguation).

Uncooked strips of streaky pork belly bacon

(1) fatback (2) pork belly

A strip of cooked streaky bacon

Packaged smoked bacon

Bacon is a meat product prepared from pork and usually

cured.[1][2] It is rst cured using large quantities of salt,[2]
either in a brine or in a dry packing; the result is fresh
bacon (also known as green bacon).[3] Fresh bacon may
then be further dried for weeks or months in cold air, or
it may be boiled or smoked.[1] Fresh and dried bacon is
typically cooked before eating, often by frying. Boiled
bacon is ready to eat, as is some smoked bacon, but may
be cooked further before eating.
Bacon is prepared from several dierent cuts of meat. It
can be made from side and back cuts of pork or from pork
belly. The side cut has less fat than the belly. In the US
bacon implies belly bacon, with leaner cuts known as
Canadian bacon. In the UK loin bacon, with some belly
attached, is known as "back bacon", and belly bacon is
termed streaky.[4] Bacon may be prepared from either
of two distinct back cuts: fatback, which is almost pure
fat, and pork loin, which is very lean.

Cured bacon in a pan

1

CUTS OF BACON

same barrel.

1 Curing and smoking bacon

The same bacon, cooked

Bacon may be eaten smoked, boiled, fried, baked, or
grilled and eaten on its own, as a side dish (particularly in
breakfasts in North America) or used as a minor ingredient to avour dishes (e.g., the Club sandwich). Bacon is
also used for barding and larding roasts, especially game,
including venison and pheasant. The word is derived from
the Old High German bacho, meaning buttock, ham
or side of bacon, and cognate with the Old French bacon.[5][6]
In contrast to the practice in the United States, in continental Europe these cuts of the pig are usually not
smoked, but are instead used primarily in cubes (lardons)
as a cooking ingredient, valued both as a source of fat and
for its avour. In Italy, this product is called pancetta and
is usually cooked in small cubes or thinly sliced as part of
an antipasto.
Meat from other animals, such as beef, lamb, chicken,
goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as
bacon.[7] Such use is common in areas with signicant
Jewish and Muslim populations, both of which prohibit
the consumption of pigs.[8] The USDA denes bacon as
the cured belly of a swine carcass"; other cuts and characteristics must be separately qualied (e.g., smoked
pork loin bacon). For safety, bacon may be treated to
prevent trichinosis,[9] caused by Trichinella, a parasitic
roundworm which can be destroyed by heating, freezing,
drying, or smoking.[10]

Smoke cured bacon, then cooked with additional hickory smoke

Bacon is cured through either a process of injecting with

or soaking in brine or using plain salt (dry curing).[2]
In America, bacon is usually cured and smoked, and different avours can be achieved by using various types
of wood, or rarely corn cobs; peat is sometimes used in
the United Kingdom. This process can take up to eighteen hours, depending on the intensity of the avour desired. The Virginia Housewife (1824), thought to be one
of the earliest American cookbooks, gives no indication
that bacon is ever not smoked, though it gives no advice on
avouring, noting only that care should be taken lest the
re get too hot.[11] In early American history, the preparation and smoking of bacon (like the making of sausage)
seems to have been a gender-neutral process, one of the
few food-preparation processes not divided by gender.[12]
In the United Kingdom and Ireland, smoked and unsmoked varieties are equally common, unsmoked being
referred to as green bacon.[3] The term streaky bacon
refers to belly bacon, due to the prominence of the bands
of fat.[13]

Bacon is distinguished from salt pork and ham by dif- 2 Cuts of bacon
ferences in the brine (or dry packing). Bacon brine has
added curing ingredients, most notably sodium nitrite, Rashers dier depending on the primal cut from which
and occasionally potassium nitrate (saltpeter); sodium they are prepared:[14][15]
ascorbate or erythorbate are added to accelerate curing
and stabilise colour. Flavourings such as brown sugar or
Side bacon, or streaky bacon, comes from pork
maple are used for some products. Sodium polyphosbelly.[14][15] It is very fatty with long layers of
phates, such as sodium triphosphate, may be added to
fat running parallel to the rind.[14][16][17] This is
make the produce easier to slice and to reduce spattering
the most common form of bacon in the United
when the bacon is pan-fried. Today, a brine for ham, but
States.[14]
not bacon, includes a large amount of sugar. Historically,
Pancetta is Italian streaky bacon, smoked or
ham and bacon referred to dierent cuts of meat that
aqua (unsmoked), with a strong avour.[14][15]
were brined or packed identically, often together in the

Cooked strip of streaky bacon

Sliced jowl bacon

It is generally rolled up into cylinders after

curing.[14][15]

Collar bacon is taken from the back of a pig near

the head.[14][21]
Hock, from the hog ankle joint between the ham
and the foot.[14][22] See Ham hock.
Gammon, from the hind leg,[14] traditionally
"Wiltshire cured".[23] See Gammon (meat).
Picnic bacon is from the picnic cut, which includes
the shoulder beneath the blade.[14][24] It is fairly lean,
but tougher than most pork cuts.[14]

Back bacon, ready for cooking

3 Around the world

Back bacon (rashers) contains meat from the loin

in the middle of the back of the pig.[14][16][18] It is
a very lean, meaty cut of bacon, with less fat compared to other cuts.[15] Most bacon consumed in the
United Kingdom and Ireland is back bacon.[14][19]
Cottage bacon is thinly sliced lean pork meat from
a shoulder cut that is typically oval shaped and
meaty.[14] It is cured and then sliced into round
pieces for baking or frying.[14]
Jowl bacon is cured and smoked cheeks of pork.[20]
See Guanciale.
Slab bacon is side bacon that is not sliced.[15] It
generally has the rind still intact, and usually has a
medium to very high fraction of fat.[15] It is made
from the belly and side cuts, and from fatback.[14]
Slab bacon is not to be confused with salt pork,
which is prepared from the same cuts, but is not
cured.[14]
Bacon joints include the following:

Bacon and egg on toast, garnished with a strawberry

Bacon is often served with eggs and sausages as part of

a full breakfast.[25] Historically, the skin left on the cut is
known as 'bacon rind',[26] but rindless bacon is also common throughout the English-speaking world. The meat
may be bought smoked or unsmoked.

3 AROUND THE WORLD

3.1

Australia and New Zealand

The most common form sold is 'middle bacon', which includes the more of the streaky, fatty section of side bacon
along with a portion of the loin of back bacon. In response to increasing consumer diet-consciousness, some
supermarkets also oer the loin section only. This is sold
as 'short cut bacon' and is usually priced slightly higher
than middle bacon. Both varieties are usually available
with the rind removed.[27]

3.2

Canada
Above: Smoked fatback (Rckenspeck)
German smoked and baked pork belly used for cold cuts

Roasted peameal bacon with a maple glaze at the St. Lawrence

Market in Toronto, Ontario, Canada.

An individual piece of bacon is a 'slice' or 'strip'. In

Canada:
The term 'bacon' on its own typically refers to side
bacon.[28]
'Back bacon' refers to either smoked or unsmoked
bacon cut from the boneless eye of pork loin;[28] this
is called 'Canadian bacon' in the United States when
cut into a thick medallion shape.
Peameal bacon is back bacon, brined and coated in
ne cornmeal (historically, it was rolled in a meal
made from ground dried peas).[28]
Bacon is often eaten in breakfasts, such as with
cooked eggs or pancakes.

Tyrolean Speckkndelssuppe including bacon cubes

are used for adding avor to soups and salads and for
speck dumplings and various noodle and potato dishes.
3.3 Germany
Instead of preparing them at home from larger slices, they
began to be sold ready made as convenience foods reSome of the meanings of bacon overlap with the German- cently as Baconwrfel (bacon cubes) in German retail
language term Speck. Germans use the term bacon ex- stores.
plicitly for Frhstcksspeck ('breakfast Speck') which are
cured or smoked pork slices. Traditional German cold
cuts favor ham over bacon, however Wammerl (grilled 3.4 Japan
pork belly) remains popular in Bavaria.
)[29] is pronounced bkon. It is
Small bacon cubes (called Grieben or Grammerln in In Japan, bacon (
Austria and southern Germany) have been a rather impor- cured and smoked belly meat as in the US, and is sold
tant ingredient of various southern German dishes. They in either regular or half-length sizes. Bacon in Japan is

5
American bacons include varieties smoked with hickory,
mesquite or applewood and avourings such as chili pepper, maple, brown sugar, honey, or molasses.[33]
The term 'bacon' on its own generally refers to strip
bacon from the belly meat of the pig, which is the
most popular type of bacon sold in the US.
'Canadian Bacon' or 'Canadian-style bacon' is made
from the pork loin,[34] usually the lean ovoid portion
(longissimus muscle or loineye).[24]

Grilled pork belly, Wammerl in Bavarian dialect

dierent from that in the US in that the meat is not sold

raw, but is processed, precooked and has a ham-like consistency when cooked.[30] Uncured belly rashers, known
as bara ( ), are very popular in Japan and are used in a
variety of dishes (e.g. yakitori and yakiniku).

3.5

4 Bacon mania
Main article: Bacon mania
The United States and Canada have seen an increase

United Kingdom and Ireland

A thin slice of bacon is known as a 'rasher'.[4] Bacon is

usually described as either streaky or back:
The term 'bacon' on its own does not specify the cut
but typically refers to back bacon.

Chocolate-covered bacon on a stick

in the popularity of bacon and bacon-related recipes,

Bacon from the pork belly, with streaks of meat and dubbed "bacon mania". The sale of bacon in the US
has increased signicantly since 2011. Sales climbed
fat, is referred to as 'streaky bacon'.
9.5% in 2013, making it an all-time high of nearly $4
Bacon from the back of the pig is referred to as 'back billion in US. In a survey conducted by Smitheld, 65%
bacon', and usually includes a streaky bit and a lean of Americans would support bacon as their national
oval bit.
food.[35] Dishes such as bacon explosion, chicken fried
bacon have been popu Middle cuts with an eye of meat and an extended bacon, and chocolate-covered
[36]
larised
over
the
internet,
as
has
using candied bacon.
streaky section are common.
Recipes spread quickly through both countries national
Heavily trimmed back cuts which may consist of just media, culinary blogs, and YouTube.[37][38] Restaurants
have organised and are organising bacon and beer tastthe eye of meat are available.
ing nights,[39] The New York Times reported on bacon
Bacon may be cured in several ways; in particular it may infused with Irish whiskey used for Saint Patricks Day
[40]
be described as smoked or unsmoked. Many ways of cur- cocktails, and celebrity chef Bobby Flay has endorsed
[41]
and on
ing add water to the meat; bacon sold as dry cured does a Bacon of the Month club online, in print,
[42]
national
television.
not have added water. For example, in a shop a particular type may be described as dry-cured unsmoked back Commentators explain this surging interest in bacon by
bacon.[31]
reference to what they deem American cultural character[4]
Grilled or fried bacon rashers are included in the tra- istics. Sarah Hepola, in a 2008 article in Salon.com, sugditional full breakfast, which varies slightly from country gests a number of reasons, one of them being that eating
bacon in the modern, health-conscious world is an act of
to country (full Scottish, etc.).
rebellion: Loving bacon is like shoving a middle nger in
the face of all that is healthy and holy while an unltered
cigarette smoulders between your lips.[43] She also sug3.6 United States
gests bacon is sexy (with a reference to Sarah Katherine
A side of unsliced bacon is known as a 'slab'.[32] An indi- Lewis book Sex and Bacon), kitsch, and funny. Hepola
vidual slice of bacon is known as a 'slice' or 'strip'.[4]
concludes by saying that Bacon is American.

6 BACON FAT

Alison Cook, writing in the Houston Chronicle, argues the

case of bacons American citizenship by referring to historical and geographical uses of bacon.[37] Early American literature echoes the sentimentin Ebenezer Cooke's
1708 poem The Sot-Weed Factor, a satire of life in early
colonial America, the narrator already complains that
practically all the food in America was bacon-infused.[44]

Bacon dishes

Main article: Bacon dishes

Bacon dishes include bacon and eggs, bacon, lettuce,
Bacon frying in its own grease

meat, or rendered bacon fat if from cured meat. Bacon fat is avourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and
southern US cuisine, and used as a base for cooking and
as an all-purpose avouring, for everything from gravy to
cornbread[50] to salad dressing.[51]

A bacon, lettuce, and tomato (BLT) sandwich

and tomato (BLT) sandwiches, Cobb salad, and various bacon-wrapped foods (scallops, shrimp,[45][46][47]
and asparagus). Recently invented bacon dishes include
chicken fried bacon, chocolate covered bacon, and the
bacon explosion. Tatws Pum Munud is a traditional
Welsh stew, made with sliced potatoes, vegetables and
smoked bacon. Bacon jam and bacon marmalade are also German Griebenschmalz used as spread
commercially available.
In the US and Europe, bacon is commonly used as a
condiment or topping on other foods, often in the form
of bacon bits. Streaky bacon is more commonly used
as a topping in the US on such items as pizza, salads,
sandwiches, hamburgers, baked potatoes, hot dogs, and
soups. In the US, sliced smoked loin, which Americans call Canadian bacon, is used less frequently than the
streaky variety, but can sometimes be found on pizza, salads, and omelettes.

If streaky pork belly bacon sliced in cubes is being used

for lard preparation, as traditionally in Germany, the parts
with higher melting temperatures are roasted and stay in
the lard. The result is Griebenschmalz, a famous spread.

Bacon, or bacon fat, is often used for barding roast fowl

and game birds, especially those that have little fat themselves. Barding consists of laying rashers of bacon or
other fats over a roast; a variation is the traditional method
of preparing let mignon of beef, which is wrapped in
Bacon is also used in adaptations of dishes; for example, rashers of bacon before cooking. The bacon itself may
bacon wrapped meatloaf,[48] and can be mixed in with afterwards be discarded or served to eat, like cracklings.
green beans[49] or served sauted over spinach.
One teaspoon (4 g or 0.14 oz) of bacon grease has 38
calories (40 kJ/g).[52] It is composed almost completely of
fat, with very little additional nutritional value. Bacon fat
is roughly 40% saturated.[52] Despite the disputed health
6 Bacon fat
risks of excessive bacon grease consumption, it remains
[53]
Bacon fat liquees and becomes bacon dripping when it popular in the cuisine of the American South.
is heated. Once cool, it rms into lard if from uncured In the German case, Griebenschmalz has been substituted

7
with apples and onions, rst as a makeshift in times of 9 Alternatives
needs but as well to lower the fat content. Instead of using gravies, German cuisine prefers sauces with a lower Several alternatives to and substitutes for bacon have been
grease content, however smaller amounts of bacon fat and developed for those who cannot or prefer not to eat stananimal grease in general are being used frequently, e.g., dard pork bacon.
for (sweet) cookies and cakes.

9.1 Turkey bacon

Nutrients

One 20-gram (0.7 oz) rasher of cooked streaky bacon

contains 5.4 grams (0.19 oz) of fat, and 4.4 grams (0.16
oz) of protein.[54] Four pieces of bacon can also contain
up to 800 mg of sodium, which is roughly equivalent to
1.92 grams of salt. The fat and protein content varies depending on the cut and cooking method.
68% of the food energy of bacon comes from fat, almost
half of which is saturated.[55] Each ounce of bacon contains 30 milligrams of cholesterol (0.1%).[55][56]
Turkey bacon cooking in skillet

Turkey bacon is a popular alternative to bacon.[15][61]

People may choose turkey bacon over real bacon due to
health benets, religious laws, or other reasons.[61] It is
lower
in fat and food energy than bacon,[15][61] but may be
See also: Dietary recommendations for saturated fat and
used
in
a similar manner (such as in a BLT sandwich).[61]
Health eects of salt

Health concerns

Bacon has a large amount of sodium, and the consumption of a large amount of sodium has traditionally been
considered to put a person at risk for heart disease and
high blood pressure.[56]
Bacon is considered by many doctors to be unhealthy
if eaten in excess.[56] A study conducted by researchers
at the University of Zurich found a connection between
eating processed meat and the risk of dying from heart
disease or cancer.[56] Processed meats contain preservatives known as nitrates that, when absorbed by the human
body, convert into nitrosamine, a chemical compound
that could cause cancer.[56] A second study by researchers
at Columbia University found that the consumption of
cured meats increase a persons chances of developing
chronic pulmonary disease.[56][57][58]

The meat for turkey bacon comes from the whole turkey
and can be cured or uncured, smoked, chopped, and reformed into strips that resemble bacon.[15] Turkey bacon
is cooked by pan-frying.[61] Cured turkey bacon made
from dark meat can be 90% fat free.[62] The low fat content of turkey bacon means it does not shrink while being
cooked and has a tendency to stick to the pan.[62]

9.2 Macon

Macon is another alternative to bacon, produced by curing cuts of mutton in a manner similar to the production
of pork bacon.[63] Historically produced in Scotland, it
was introduced across Britain during World War II as a
consequence of rationing.[64][65] It is today available as an
alternative to bacon, produced for the Muslim market and
Researchers from the Harvard School of Public Health sold at halal butchers; it is largely similar in appearance
for the colour (which tends to be
found in 2010 that eating processed meats (such as ba- to pork bacon except
[66]
black
and
yellow).
con) that are preserved by smoking, curing or salting,
or with the addition of chemical preservatives, was associated with an increased risk of both heart disease and
9.3 Vegetarian bacon
diabetes.[59] The same association was not found for unprocessed meat.[59]
Vegetarian bacon, also referred to as fakon, veggie bacon,
A newly released publication about cancer research in the or vacon, is a product marketed as a bacon alternative
United Kingdom by the WHO says processed meats (like that is available in supermarkets.[67] It has no cholesterol,
bacon or sausages) do cause cancer.[60]
is low in fat, and contains large amounts of protein and

12 IN POPULAR CULTURE

bre.[67] Two slices contain about 74 calories.[67] Vegetarian bacon is usually made from marinated strips of tofu
or tempeh.

10

Reception

Bacon bits in a bowl.

11.1 Bacon bits

Bacon bits are a frequently used topping on salad or
potatoes, and a common element of salad bars.[15] They
are usually salted. Bacon bits are made from either
small, crumbled pieces of bacon;[15] in commercial plants
they are cooked in continuous microwave ovens. SimBarded rabbit limb with rosemary and bay
ilar products are made from ham or turkey, and analogues are made from textured vegetable protein, artiBacon Today states that bacon has a very valuable amount cially avoured to resemble bacon.[74]
of protein that is valuable to maintaining our energy levels and a fully functioning, healthy body.[68] Everything
Tastes Better with Bacon, a book by Sara Perry, is a cook- 11.2 Other bacon-avoured products
book that compliments bacons many uses in cooking.[69]
prodOn the other hand, as with most meat products, producers There is also a wide range of other bacon-avoured[15][75]
ucts,
including
a
bacon-avoured
salt
(Bacon
Salt),
of bacon have received heavy criticism for how their pigs
[15][76]
are treated. Many petitions and protests have been made Baconnaise (a bacon-avoured mayonnaise),
trying to raise awareness and change how producers treat Bacon Grill (a tinned meat, similar to Spam) and bacon
their pigs. Many of these protests have turned out suc- ice cream.
cessful: for example, following NBC News's report of an
undercover investigation of an abusive pig farm, Tyson
Foods terminated their contract with the pig farm.[70]
Similar to NBCs investigation, The Humane Society of
the United States (HSUS) investigated Seaboard Foods,
one of the pig breeding facilities that supply Walmart.[71]
According to HSUS, the pigs were treated poorly and
abused. Walmart spokesperson Diana Gee said, "As soon
as we were made aware of the allegations, we immediately
reached out to Seaboard to begin investigating the issue ...
Pending our review, we will take any action necessary."
Petitions also exist that oppose poor treatment of pigs,
many of which state that the current treatment of pigs in
factories is cruel and unethical.[72][73]

11

12 In popular culture

Bacon-avoured products

The popularity of bacon in the United States has given rise Maple brown sugar ve spice bacon jerky about to be oven-cured
to a number of commercial products that promise to add
bacon avouring without the labour involved in cooking Bacon has been gaining popularity over the past
decade.[77] It has become a fad on the internet.[78]
it or the perceived negative qualities of bacon.

12.1

Epic Meal Time

Main article: Epic Meal Time

[10] Hui, Yiu H.; Bruinsma, L. Bernard; Gorham, J. Richard

(2002). Food Plant Sanitation. CRC Press. p. 605. ISBN
978-0-8247-0793-4. Retrieved 5 May 2009.
[11] Randolph, Mary; Karen Hess (1984). The Virginia House-

wife. University of South Carolina Press. pp. 1819.

Epic Meal Time, a cooking show based on YouTube, feaISBN 978-0-87249-423-7.
tures bacon in many of their episodes. In one episode
entitled Bacon Tree, Epic Meal Time creates a tree made
[12] Sarah F. McMahon, Gender, Dietary Decisions, and
out of bacon using over 2,000 strips of bacon.[79] In anFood Technology, in McGaw, Judith A. (1994). Early
other episode entitled Boss Bacon Burger, over 400 strips
American technology: making and doing things from the
of bacon are used to make a gigantic hamburger with bacolonial era to 1850. University of North Carolina Press.
con and other toppings.[80]
pp. 16496. ISBN 978-0-8078-4484-7. Esp. pp. 186
89.

12.2

Rhett and Link

Main article: Rhett and Link

[13] Denition of streaky bacon in English. Oxford Dictionaries. Retrieved 2 January 2014.
[14] Bacon Varieties. The Bacon Page. Retrieved 9 February 2014.

On 29 May 2012, the YouTubers Rhett and Link pub[15] Moncel, Bethany. What is Bacon?". About.com: Food
lished a comedy video promoting the topical application
Reference. Retrieved 8 February 2014.
of bacon as a cure-all. The video, Rub Some Bacon on
It, had received over eleven million views in September [16] Hiskey, Daven (4 May 2010). Where Bacon Comes
2016.[81]
From On a Pig. Today I Found Out. Retrieved 8 February 2014.

13

See also

14

References

[1] Filippone, Peggy. What is bacon. About.com. Retrieved 1 January 2014.

[2] Moncel, Bethany. What is Bacon?". About.com. Retrieved 1 January 2014.

[17] Kiwi Bacon All about bacon. Kiwi Bacon. Archived

from the original on 22 February 2014. Retrieved 8
February 2014.
[18] A Guide To Traditional British Back Bacon. The English Breakfast Society. 4 January 2014. Retrieved 8
February 2014.
[19] Information and Statistics 2005 (PDF). Danish Bacon
Company. 30 March 2005. Archived from the original
(PDF) on 30 January 2006. Retrieved 6 May 2009
[20] Jowl Bacon. Zingermans. Retrieved 8 February 2014.

[3] Bacon Cuts. James Whelan Butchers. Retrieved 3 January 2014.

[21] Food Glossary 'C' 'Collar'". BBC. Archived from

the original on 23 May 2006. Retrieved 2 January 2014.

[4] Royer, Blake (21 April 2010). A Guide to Bacon Styles,

and How to Make Proper British Rashers. The Paupered
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[22] Wang, Chichi (8 May 2012). The Nasty Bits: Ham

Hock. Serious Eats. Retrieved 8 February 2014.

[5] Bacon. OED Online. Oxford University Press. 1989.

50016435.

[23] Carter, Louisa. Gammon recipes. BBC. Retrieved 8

February 2014.

[6] Hiskey, Daven (30 August 2010). Origin of the Word

Bacon"". Today I Found Out. Retrieved 4 February
2014.

[24] Cattlemans Beef Board & National Cattlemens Beef

Association. (PDF). Uniform Retail Meat Identity Standards. Archived from the original (PDF) on 27 March
2009. Retrieved 9 July 2007.

[7] Eat cheap but well! Make a tasty beef in beer. Today.
MSNBC. 30 April 2009. Archived from the original on 3
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[25] The Full English Breakfast. 4 January 2014. English

Breakfast Society. Retrieved 8 February 2014.

[8] Health and You. New Straits Times. 12 May 2009.

Archived from the original on 27 June 2009. Retrieved
13 May 2009.
[9] USDA Food Safety and Inspection Service: Glossary B.
Food Safety and Inspection Service. Archived from the
original on 3 May 2009. Retrieved 5 May 2009.

[26] bacon rind denition of bacon rind by the Free Online

Dictionary, Thesaurus and Encyclopedia.. Farlex, Inc.
Retrieved 8 February 2014.
[27] Food Service Bacon. KR Castlemaine. Archived from
the original on 1 October 2009. Retrieved 2 January 2014.
[28] Canadian Oxford Dictionary, 2nd ed. (2004).

10

14

[29] Japanese Meaning or Translation of 'bacon'". Bdword.

Retrieved 9 February 2014.
[30] "
|
2014.

|". Itoham.co.jp. Retrieved 2 January

[31] Typical example of description as Dry Cured Unsmoked

Back Bacon
[32] Hog, Boss. Whiskey Maple Glazed Slab Bacon. Bacon
Today. Retrieved 9 February 2014.
[33] R. W. Apple Jr. The Smoky Trail To a Great Bacon 16
February 2000 The New York Times
[34] Weinzweig, Ari (24 July 2008). Canadian Peameal Bacon. Zingermans Roadhouse. Archived from the original on 25 February 2009. Retrieved 15 March 2009.
[35] Passy, Charles (11 February 2014). Bacon sales sizzle
to all-time high. Market Watch. Retrieved 11 February
2014.
[36] Get Your BBQ On: Bacon-Infused Webinar Sheds Light
on Social Media Marketing Viral Marketing Sensation
BBQ Addicts Join Marketbright for a Free Webinar on
Marketing 2.0. Marketwire. 24 March 2009. Archived
from the original on 26 April 2009. Retrieved 6 May 2009
[37] Cook, Alison (5 March 2009). Its a 'we love bacon'
world: We're just lucky to be livingand diningin it.
Houston Chronicle. Retrieved 15 March 2009.
[38] Candied Bacon Martini. Los Angeles Times. Retrieved
6 May 2009.
[39] Bacon and Beer Tasting at Jimmys No. 43. New York
Bary. 4 November 2008. Archived from the original on
20 April 2009. Retrieved 15 March 2009.
[40] Miles, Jonathan (13 March 2009). Wear the Green but
Don't Drink It. The New York Times. Archived from the
original on 17 April 2009. Retrieved 15 March 2009.
[41] Bacon of the Month Club. The Grateful Palate.
Archived from the original on 22 March 2009. Retrieved
15 March 2009.
[42] Food Gifts That Keep on Giving: From Utensils To
Treats, Bobby Flay Likes To Give (Or Receive) These
Presents. CBS News. 13 December 2007. Archived from
the original on 8 May 2009. Retrieved 6 May 2009.
[43] Hepola, Sarah (7 July 2008). Bacon mania: Why are
Americans so batty for bacon? Its delicious, its decadent
and its also a fashion statement.. Salon.com. Retrieved
15 March 2009.
[44] Kay, Arthur (1998). Ebenezer Cooke: The Sot-Weed
Factor". Renascence editions. Retrieved 15 March 2009.
[45] Siegel, Helene (1997). Totally Shrimp Cookbook. Celestial Arts. p. 11. ISBN 978-0-89087-823-1.
[46] Wise, Jane E. (2005). The Culinary Guide for MSPI. Milk
Soy Protein Intolerance. p. 7. ISBN 978-0-9764023-0-5.

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[48] Recipe Bacon wrapped meatloaf. WKRG Mobile, Alabama. 10 April 2008. Archived from the original on 10
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[49] Recipe Green Beans with Bacon. WKRG Mobile, Alabama. 28 July 2008. Archived from the original on 10
July 2009. Retrieved 2 January 2014.
[50] Rombauer, Irma; Rombauer Becker, Marion (1964).
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15

External links

12

16

16
16.1

TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES

Text and image sources, contributors, and licenses

Text

Bacon Source: https://en.wikipedia.org/wiki/Bacon?oldid=750757539 Contributors: Vicki Rosenzweig, Shsilver, Rmhermen, Christian

List, Roadrunner, Mswake, Mintguy, Edward, D, Michael Hardy, Crenner, Ixfd64, Tango, Zanimum, Eurleif, MichaelJanich, Ellywa, Ahoerstemeier, Docu, Elano, Theresa knott, Jebba, Conti, DJ Clayworth, Furrykef, VeryVerily, Anupamsr, Wetman, Robbot, Hankwang, Astronautics~enwiki, Akajune, ZimZalaBim, Calmypal, Ojigiri~enwiki, Bkell, Hadal, Anthony, HaeB, BovineBeast, Dina, Jooler, Davidcannon,
Alan Liefting, Dave6, Fukumoto, Tom harrison, Myriad, Peruvianllama, Everyking, Varlaam, Rick Block, Joe Sewell, Gilgamesh~enwiki,
Zoney, Macrakis, Dainamo, Golbez, R. end, ConradPino, Antandrus, Evertype, Jossi, Oneiros, Mzajac, Lukeandrews, Halo, Burschik,
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Shanes, Art LaPella, RoyBoy, Dennis Brown, Triona, Kotuku33, Adambro, Jonathan Drain, Bobo192, Vervin, Feitclub, Orbst, Foobaz,
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NyaR, Monado, Riana, Hoary, JereyAtW, Mac Davis, InShaneee, Mrholybrain, Malo, Hohum, Snowolf, Max Naylor, Ceaton, Ndteegarden, Kusma, Pauli133, Versageek, Mattbrundage, Ceyockey, DarkProdigy, MickWest, OwenX, Woohookitty, Vidgmchtr, Mathmo, Borb,
Mazca, Pol098, Hfarmer, MONGO, Miss Madeline, Kelisi, Trevor Andersen, Grika, Bbatsell, Chris Buckey, Youngamerican, RichardWeiss, Deltabeignet, Magister Mathematicae, BD2412, GreenB1983, FreplySpang, Haikupoet, Jclemens, Mendaliv, Unused007, Rjwilmsi,
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SpuriousQ, Cplbeaudoin, Stephenb, Gaius Cornelius, CambridgeBayWeather, Havok, Wimt, Ratso, EngineerScotty, NawlinWiki, Wiki alf,
Thatoneguy, Badagnani, Deskana, Gurudata, Brandon, Knullare, PhilipO, Pyroclastic, MarkSG, Zedcaster, Lockesdonkey, DeadEyeArrow,
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Speight, Jacek Kendysz, Davewild, Ssbohio, Anastrophe, Delldot, Jab843, Frymaster, Wb, Kintetsubualo, Swerdnaneb, HalfShadow,
Pldms, PeterSymonds, Macintosh User, Gilliam, Andy M. Wang, Thumperward, Snori, Cbh, Sadads, Nataraja87, Quackslikeaduck, Baa,
Methnor, Htra0497, Brideshead, Zsinj, Quaque, Can't sleep, clown will eat me, Jorvik, Njl, Onorem, Snowmanradio, Red Rooster~enwiki,
TKD, Pnkrockr, Mbertsch, Mr.Z-man, HeteroZellous, Flyguy649, Nakon, Kntrabssi, Kevlar67, RaCha'ar, Maxwahrhaftig, Zzorse, Salamurai, Epederson, Usernamefortonyd, Zeamays, Deiz, Kukini, Ohconfucius, Will Beback, Vildricianus, Nishkid64, ArglebargleIV, Technocratic, CardinalFangZERO, Squiggle, Minaker, Kuru, F15x28, Euchiasmus, Scientizzle, Buchanan-Hermit, Abrazame, LWF, Breno,
Perfectblue97, Trentrockport, Scetoaux, Blueandwhiteg3, BillFlis, Slakr, Amymcdaniel, Noah Salzman, Martinp23, Mr Stephen, Maksim
L., Clq, AdultSwim, Jdng, Super8Guy, Symposiarch, Avant Guard, Delta759, Keitei, Beefyt, KJS77, LimeJuice, OnBeyondZebrax, Iridescent, Lord Anubis, Peter M Dodge, Arathald, Fitzwilliam, Shoeofdeath, Exander, DavidOaks, LadyofShalott, CanuckGod, Dunne409,
Eric Tittley, Tawkerbot2, Dlohcierekim, Eastlaw, JForget, RSido, Kwagle, Tanthalas39, Baconpatroller, Eric, DevinCook, KnightLago,
Ibadibam, DRMRVT, ShelfSkewed, WeggeBot, Mrsteed, Doctorevil64, Eggy49er, Oden, Leakeyjee, Whereizben, KevinPuj, Yaris678,
Themightyquill, Cydebot, Cahk, Abeg92, Reywas92, Gogo Dodo, JFreeman, Frosty0814snowman, Bazzargh, A Softer Answer, Chasingsol, Myscrnnm, Alucard (Dr.), Bobbobard, Tawkerbot4, Clovis Sangrail, Chrislk02, Sp, FastLizard4, Zimbobwe, EqualRights, Ycarppi,
Garik, Aazn, Omicronpersei8, AstroPig7, Jrein59, Wexcan, Dark Samus, Pipatron, Satori Son, EvocativeIntrigue, Sgl123, OscarTheCat3,
Epbr123, Tommy23, Mercury~enwiki, O, Phreakydancin, Kablammo, Armaghetto, AdamRoach, Wompa99, Headbomb, Saleah, John254,
The makuta, Hammerhorn~enwiki, Turkeyphant, Philippe, The Fat Man Who Never Came Back, Dawnseeker2000, Escarbot, Dzubint,
DewiMorgan, BassoProfundo, Tarnjp, AntiVandalBot, Mmyers1976, Majorly, Luna Santin, CodeWeasel, Guy Macon, Schellack, SummerPhD, Shirt58, Mightychieftain, Prolog, F-451, 17Drew, Silver seren, Altintx, Orvat, Rubensni, Tempest115, Myanw, Eleos, CanadianBacon, Dreaded Walrus, Ioeth, CFang, JAnDbot, Husond, Dronkert, Postcard Cathy, Barek, MER-C, Areaseven, Struthious Bandersnatch,
Andonic, Severo, Repku, Monshuai, Bongwarrior, VoABot II, Liverpool Scouse, Xkcd, Cadsuane Melaidhrin, Rivertorch, SineWave, Singularity, Steven Walling, Kostoglotov, Mapetite526, SparrowsWing, BrianGV, Catgut, Indon, Animum, Ksanyi, Shocking Blue, Jason Andtheargonauts, Boob, Allstarecho, Hedlefs, Canyouhearmenow, Soupersauce, Chris G, DerHexer, Edward321, WLU, TheRanger, Patstuart,
Stanistani, Charitwo, NoSCO999, Robin S, Lost tourist, Rickterp, Greenguy1090, FisherQueen, Jerem43, MartinBot, NAHID, Egglestonk,
Rettetast, Roastytoast, Lukesmitty, Arrowoftime, Agnellous, Archolman, Mschel, R'n'B, Mycroft7, CommonsDelinker, AlexiusHoratius,
PrestonH, Potkettle, Briancromack, Huzzlet the bot, Reinsarn, J.delanoy, Bongomatic, EscapingLife, Zoara, Ali, Bogey97, Sp3000, Silverxxx, Justin, 5Q5, Eliz81, Frankbo, AVX, Ownage2214, Balsa10, Captain Innity, Squeezeweasel, Acalamari, Strandist, Katalaveno, Accessallareas, Jeepday, Brandnew70x7, Ajcfreak, Gurchzilla, JayJasper, AntiSpamBot, Hut 6.5, Joshana, Belovedfreak, NewEnglandYankee, Ohms law, SJP, Dcs315, Bobianite, MKoltnow, NathanH08, White 720, Cometstyles, WJBscribe, Herbavor, Jamesontai, LordCo
Centre, Papeace, DotHack, Knoxtenn, Roboscreech, Mike V, Bonadea, GeneralChan, Num1dgen, SimonW11, TheNewPhobia, Martial75, Scottydude, CardinalDan, OriginalJunglist, DrLang, ACSE, Vranak, Caspian blue, McNoddy~enwiki, O-shell, TreasuryTag, CWii,
Thedjatclubrock, DSRH, Science4sail, Kelapstick, Nburden, Alexandria, Wes Pacek, Kameyama, Ryan032, Barneca, Gazh, Philip Trueman, Gri8192, Zamphuor, Misterzh, Lots42, Caster23, Anonymous Dissident, Aymatth2, Qxz, Toasterpirate, Henners91, Una Smith,
PS3 FTW, Bass shing physicist, Trackman2007, Leafyplant, VulcanOfWalden, Mzmadmike, Jackfork, LOLpawn, Brokendoors, Ilikeeggsandbacon, Cremepu222, Everything counts, Mattofak, Cthulupwnsauce, Bearian, Varishnero, NodnarbLlad, Magwe25, Nsijudge,
Yospinar, Malbolge, Tanner-Christopher, Agyle, Kenzie1722, Snowhomie, Dbrev42, Marijuanarchy, Chasing geese, Bcou~enwiki, Tortallcit, @pple, Mr. DigDug, Inaunfw, Spinningspark, Cheeseybacon, Markmark28, Icarus1991, AlleborgoBot, Chazthespazzer, PGWG,
LuigiManiac, Tht1WeridGuy, ZBrannigan, Pharoh123, Pfdstark, 081993WV, Whatwhatmel, Rombobby3, Unforgivenrage, FlyingLeopard2014, Bman10030, Rontrigger, Newbyguesses, Poopiedood, Thw1309, EJF, Huntergggg, Moonriddengirl, Scarian, AlphaPyro, Netdiva,
Jauerback, Virtual Cowboy, Msshea, Caltas, Wallyv, Skyoon, Melo86, Barliner, Mcfrizz15, Grundle2600, Tyler1211, GlassCobra, Keilana,
Michaelpuk1, Stgregoryscience, Tiptoety, Radon210, Oysterguitarist, Shad0vvs, Semtex65, Grimey109, Nua eire, Joe1464, ScottyFracture, Ferret, Wowimcool1234, Hahaha1985, Moonraker12, Peter.shaman, T556g5665g, Oxymoron83, Antonio Lopez, Smilesfozwood,
Nuttycoconut, Steven Crossin, Devodude, Emilybee7, ILOVEEMILYB, Fopply didlo, SimonTrew, Alex.muller, Voltron, Paradocks6,
Tatanko, Munchrelaxer, Grim-Gym, Angielaj, Kennethknowsbest, Maelgwnbot, Chrisrus, Huggi, Anchor Link Bot, Realm of Shadows,
Maralia, Iamwisesun, 05ericy, Hazza455, Grassre, User 112233, Randy Blackamoor, Dp67, Martarius, ClueBot, CSProfBill, Spiderpiggy, Dizfunctional1, Derbasi, Arakunem, Drmies, Snakeheavy, Slakjaw, Shiznit123, CounterVandalismBot, Gdsfgdfg, Ottawahitech,
Historian 1000, Neverquick, Dellbrother, Hammerdan8617, Cirt, Puchiko, Luke4545, Bobob12345, Mouthofthesouth, Chicanemo, Pin-

16.2

Images

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head711, Aletheiakiki, Excirial, Cspyrdumiii, Robbie098, Nelsormensch, Lartoven, Ykhwong, Cenarium, Simon rjh, Frieko9000, Tnxman307, Captainplanet43, Lopolopolo, TwentiethApril1986, Gen.Dino-Soreass, Redthoreau, Dekisugi, BaconTastesGood, Thehelpfulone,
Rui Gabriel Correia, Thingg, Error 128, Aitias, Masterchief11, Chuckie70986, Lucius rain, Drdoom6413, Versus22, Dreday987, Jdpandrews, Connormullen, Qwfp, Noodlez244, Kilrath, Soccersoccer69, ErgoSum88, Nepenthes, Little Mountain 5, Carlosder00, WikHead,
PhoenixMourning, Lvova, Lexingtonsteele, Xxandrewxx91, The Youth Counselor, Cbrucia, Iamthebaconator, Nicmtthw123, JoB614, Kbdankbot, Emeritahears, Luwilt, Kei Jo, Addbot, Bacon eggs12, L33tb0b, Otterathome, Mnemosyne126, Tcncv, Drinkstootall, Marxspiro,
CanadianLinuxUser, Broadweighbabe, Jai alai, Jim10701, Porkbroth, Glane23, Lukeofdoom14, Fuse82, Z. Patterson, LeMox, Tassedethe, Eddy2442, Lightbot, Pietrow, Indianajones621, Matt.T, Luckas-bot, Yobot, EdwardLane, TaBOT-zerem, Legobot II, Karlub, Max,
Porchpick, Dylpickleh8, Radiopathy, Dmarquard, AnomieBOT, Slant6guy, Jake Fuersturm, Xufanc, Jaccopeters, Tom87020, Sebco7,
IvanKesson, Crecy99, Materialscientist, Danno uk, Citation bot, Sadrettin, LilHelpa, Capricorn42, Gigemag76, Khajidha, Meewam, CapnJackson, ChildofMidnight, Tad Lincoln, Xavierized, Omnipaedista, Shiver of recognition, Anyspace, Bradley28, Seeleschneider, Baconman990, Headfordonline, Pol1236969, Rawsharc495, Dngnta, Doulos Christos, Jakemurphy1631, Smokymountaineer, Nathan Hu, Mr
Ham Hands, Dsfad, Ghatdh, Strpwnage999, Zoxr, Prari, FrescoBot, Goswamivijay, Rosestiles, Sawomir Biay, Weetoddid, Hell in a
Bucket, Cannolis, Citation bot 1, Pshent, Dneyder, DrilBot, Thefox226G, Supreme Deliciousness, Correct & improve, Pink fuzzy slippers, Jomanted, le ottante, Obscurasky, December21st2012Freak, SkyMachine, Trappist the monk, Ticklewickleukulele, SuNotsima,
Diannaa, RobertMfromLI, Alun Williamson, DASHBot, JayCoop, Gsonwiki, Josve05a, H3llBot, SporkBot, AManWithNoPlan, Erianna, Rcsprinter123, , Jj98, Perseus, Son of Zeus, Talory, SyrianKing, ClueBot NG, Jenova20, Alphalphanator1, VanishedUser
sdu8asdasd, Despatche, Egg Centric, Johnsonjp34, CopperSquare, Ali ringo, Newyorkadam, Ryan Vesey, MerlIwBot, Helpful Pixie Bot,
Plantdrew, BG19bot, Northamerica1000, Davidiad, Tazerdadog, The Almightey Drill, Dinner101, Renigyas, Meatsgains, Busy Moose, BattyBot, Bagoto, WellsWiggins, IkbenFrank, ChrisGualtieri, Tandrum, HelicopterLlama, VanishedUser 2313214sad1, Epicgenius, Beo34,
Hoho24, MGoblue16, Baconfry, Finnusertop, Two kinds of pork, Im5yrsold, Kind Tennis Fan, Username4761, Gingeroscar, DudeWithAFeud, RStoddard04101, BrayLockBoy, Qwertyxp2000, IsawayetiCHICKEN, EEEEEE1, Vile-eight, Mildlyridiculous, ChamithN, Narky
Blert, DangerousJXD, Julietdeltalima, Serten II, KasparBot, JJMC89, SSTyer, JoshMuirWikipedia, AstroEngiSci, InternetArchiveBot,
Colonel Wilhelm Klink, GreenC bot and Anonymous: 866

16.2

Images

File:BLT_sandwich_1.jpg Source: https://upload.wikimedia.org/wikipedia/commons/f/f1/BLT_sandwich_%281%29.jpg License: CC

BY 2.0 Contributors: ? Original artist: ?
File:Bacon.JPG Source: https://upload.wikimedia.org/wikipedia/commons/9/92/Bacon.JPG License: Public domain Contributors: Own
work Original artist: ?
File:Bacon_and_egg_sandwich_-_open_face.JPG Source: https://upload.wikimedia.org/wikipedia/commons/e/e9/Bacon_and_egg_
sandwich_-_open_face.JPG License: CC BY-SA 3.0 Contributors: Own work Original artist: Geo
File:Bacon_bits_in_a_bowl.jpg Source: https://upload.wikimedia.org/wikipedia/commons/f/fd/Bacon_bits_in_a_bowl.jpg License:
CC0 Contributors: Own work Original artist: PyroJay
File:Bacon_in_a_pan.jpg Source: https://upload.wikimedia.org/wikipedia/commons/9/96/Bacon_in_a_pan.jpg License: CC BY 2.0
Contributors: Making a BLT sandwich with avocado and basil mayonnaise Original artist: Joy
File:Bacon_in_a_pan_(cooked).jpg Source: https://upload.wikimedia.org/wikipedia/commons/a/a1/Bacon_in_a_pan_%28cooked%
29.jpg License: CC BY 2.0 Contributors: Making a BLT sandwich with avocado and basil mayonnaise Original artist: Joy
File:Bacongrease.jpg Source: https://upload.wikimedia.org/wikipedia/commons/b/b5/Bacongrease.jpg License: CC-BY-SA-3.0 Contributors: Transferred from en.wikipedia Original artist: Roboscreech at en.wikipedia
File:Bardieren.jpg Source: https://upload.wikimedia.org/wikipedia/commons/1/1b/Bardieren.jpg License: CC BY-SA 3.0 Contributors:
Own work Original artist: Deror avi
File:ChocolateCoveredBaconStick.jpg Source: https://upload.wikimedia.org/wikipedia/commons/8/8d/ChocolateCoveredBaconStick.
jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Jonathunder
File:Commons-logo.svg Source: https://upload.wikimedia.org/wikipedia/en/4/4a/Commons-logo.svg License: CC-BY-SA-3.0 Contributors: ? Original artist: ?
File:Flickr_bokchoi-snowpea_4266923676--Roast_peameal_bacon.jpg Source: https://upload.wikimedia.org/wikipedia/commons/
3/3f/Flickr_bokchoi-snowpea_4266923676--Roast_peameal_bacon.jpg License: CC BY 2.0 Contributors: Flickr Original artist:
snowpea&bokchoi
File:Folder_Hexagonal_Icon.svg Source: https://upload.wikimedia.org/wikipedia/en/4/48/Folder_Hexagonal_Icon.svg License: Cc-bysa-3.0 Contributors: ? Original artist: ?
File:FoodMeat.jpg Source: https://upload.wikimedia.org/wikipedia/commons/a/ae/FoodMeat.jpg License: Public domain Contributors:
https://visualsonline.cancer.gov/details.cfm?imageid=2402 Original artist: Unknown photographer
File:Foodlogo2.svg Source: https://upload.wikimedia.org/wikipedia/commons/d/d6/Foodlogo2.svg License: CC-BY-SA-3.0 Contributors: Original Original artist: Seahen
File:Griebenschmalz-1.jpg Source: https://upload.wikimedia.org/wikipedia/commons/1/11/Griebenschmalz-1.jpg License: CC BY-SA
3.0 Contributors: Own work Original artist: Rainer Zenz
File:Hickory_smoked_barbecue_bacon.jpg Source:
bacon.jpg License: CC0 Contributors:
self
Original artist:
Dennis Brown

https://upload.wikimedia.org/wikipedia/en/0/0b/Hickory_smoked_barbecue_

File:Jowl_bacon.jpg Source: https://upload.wikimedia.org/wikipedia/commons/2/2a/Jowl_bacon.jpg License: CC BY-SA 3.0 Contributors: Own work (Original caption: I (Drmies (talk)) created this work entirely by myself.) Original artist: Drmies at English Wikipedia
(Later version(s) were uploaded by Hohum at en.wikipedia.)

14

16

TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES

File:Made20bacon.png Source: https://upload.wikimedia.org/wikipedia/commons/3/31/Made20bacon.png License: Public domain Contributors: Own work Original artist: Made20rder555
File:Maple_brown_sugar_five_spice_bacon_jerky.jpg Source:
https://upload.wikimedia.org/wikipedia/commons/0/07/Maple_
brown_sugar_five_spice_bacon_jerky.jpg License: CC BY 2.0 Contributors: Maple Brown Sugar Five Spice Bacon Jerky Original artist:
Evan Cooper from Washington, DC, USA
File:NCI_bacon.jpg Source: https://upload.wikimedia.org/wikipedia/commons/d/d3/NCI_bacon.jpg License: Public domain Contributors: ? Original artist: ?
File:Packaged_Smoked_Bacon.jpg Source: https://upload.wikimedia.org/wikipedia/commons/4/45/Packaged_Smoked_Bacon.jpg
License: CC BY-SA 3.0 Contributors: Own work Original artist: Kevin Payravi
<a href='//commons.wikimedia.org/wiki/User_talk:Kevin_Payravi' title='User talk:Kevin Payravi'><img alt='Internet-group-chat.svg'
src='https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Internet-group-chat.svg/25px-Internet-group-chat.svg.png'
width='25'
height='25'
srcset='https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Internet-group-chat.svg/
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1.5x,
https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Internet-group-chat.
svg/50px-Internet-group-chat.svg.png 2x' data-le-width='48' data-le-height='48' /></a> <a href='//commons.wikimedia.
org/wiki/Special:EmailUser/Kevin_Payravi' title='Special:EmailUser/Kevin Payravi'><img alt='Internet-mail.svg' src='https:
//upload.wikimedia.org/wikipedia/commons/thumb/5/54/Internet-mail.svg/25px-Internet-mail.svg.png'
width='25'
height='25'
srcset='https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Internet-mail.svg/38px-Internet-mail.svg.png
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https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Internet-mail.svg/50px-Internet-mail.svg.png 2x' data-le-width='48'
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File:Portal-puzzle.svg Source: https://upload.wikimedia.org/wikipedia/en/f/fd/Portal-puzzle.svg License: Public domain Contributors: ?
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