Although the word ‘bacon’ comes from the old German, meaning ‘back’, bacon is English, and does not come from a pig’s back. When every English family owned at least one pig, bacon was a staple in their diet. Originally it was made from the cured sides of a pig; the legs were cured separately to make ham. Now the whole side, including the back leg, is cured. Bacon is sold in rashers, joints and steaks, and the different cuts vary in their fat and meat content. It is available smoked, unsmoked (green) or tendersweet (a mild cure). Bacon rashers can be grilled or fried. Bacon joints can be baked, roasted or braised.