The Early History of Some Traditional Names for Pork Products

Authors

  • William Sayers Cornell University Author

DOI:

https://doi.org/10.1558/ppc.28476

Keywords:

Pork products, terminology, ham, lardons, flitches, rashers, collops, bacon, sausage, lard, pig, etymology

Abstract

This note is devoted to the English terminology of a few basic products of the pig. It does not include the names of butcher’s cuts or of the multitude of dishes based on or incorporating pork. Instead, it looks at ham, gammon, sausage, bacon (with its flitches, rashers, and collops), lard and lardons.

Author Biography

  • William Sayers, Cornell University

    William Sayers is Adjunct Professor in the Department of Comparative Literature at Cornell University. He writes on medieval western European languages and literature and works in collection development in the Cornell University Library system.

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Published

2013-07-01

Issue

PPC 98 (2013)

Section

Articles

How to Cite

Sayers, William. 2013. “The Early History of Some Traditional Names for Pork Products”. Petits Propos Culinaires, July, 78-87. https://doi.org/10.1558/ppc.28476.