Prepared from mutton,[3] it is prepared in a similar manner to bacon, with the meat being cured by soaking it in large quantities of salt or by soaking the meat in brine. It was produced in the United Kingdom during World War II when rationing was instituted. Scottish lawyer and politician Frederick Alexander Macquisten was the first to suggest mass-production of macon.
A cured meat product manufactured throughout the 1970s and 1980s, it was originally produced by Swift & Co. Though the product contained much less fat than bacon, it was still 37% fat by weight.[4]
An imitation bacon, it is usually prepared from smoked, chopped, and formed turkey and commonly marketed as a low-fat alternative to bacon. Turkey bacon can be used as a substitute for bacon where religious restrictions forbid the consumption of pork.[5]
Also known as "fakon", it is marketed as a bacon alternative and available in supermarkets. It is generally high in protein and fiber, yet low in fat, and typically has no cholesterol. Pictured is vegetarian bacon along with other breakfast foods.
^"Lean Language, Not Cuisine". The New York Times. November 12, 1985. Retrieved March 15, 2013. {{cite web}}: Italic or bold markup not allowed in: |publisher= (help)
