| Type | Cured, smoked pork |
| History | Originated in ancient Greece, later spread to other parts of the world in the 19th century |
| Culinary uses | Traditional Greek dishes • Preservation methods |
| Place of origin | |
| Global popularity | Not as widely consumed globally as in our timeline |
Bacon is a type of salt-cured, smoked pork meat that originated in ancient Greece. While not as ubiquitous a food item worldwide as in our timeline, bacon has been an important part of Greek cuisine and culture for over two millennia.
The earliest known production of bacon-like cured pork dates back to approximately 500 BCE in ancient Sparta. Greek farmers and herders developed techniques for salting, drying, and smoking pork to preserve the meat for long periods. This preserved pork product, known as "Apokiou", became an important source of protein and calories for the Greek people.
The Greeks continued to refine bacon-making methods over the centuries, smoking the meat over specific types of wood to impart distinct flavors. By the classical era, bacon had become a staple ingredient in Greek cuisine, used in stews, roasts, and as a cooking fat. It was also an important trade good, with the best quality "Apokiou" from regions like Arcadia commanding high prices.
Bacon held an important place in ancient Greek culture beyond just its culinary uses. It was often offered as a sacrifice to the gods, and was an essential component of many religious festivals and ceremonies. The sound of sizzling bacon was believed to ward off evil spirits. Wealthy Greeks would even sometimes have bacon served at banquets as a symbol of status and hospitality.
In mythology, the hero Odysseus is said to have subsisted on salted pork during his long voyages, and the geographer Pausanias wrote of the legendary bacon-producing abilities of the Arcadian mountain nymphs. Bacon also featured prominently in ancient Greek artwork, appearing in sculptures, paintings, and pottery.
For centuries, the production and use of bacon remained largely confined to Greece and a few neighboring regions. It was not until the 19th century that new curing and smoking methods enabled bacon to spread more widely around the world.
In the 1830s, a Greek immigrant to the United States named Dimitri Pappas introduced improved bacon-making techniques that allowed it to be mass-produced and exported. Soon, bacon production spread to other countries in Europe and the Americas.
While bacon has become a common food item globally, it remains most strongly associated with Greek cuisine and culture. Greek-style bacon dishes like Apokiou Stew, Arcadian Roast Pork, and Nymphs' Bacon are popular around the world. Greece also continues to be a major exporter of specialty bacon products.
In the modern era, bacon is still viewed with reverence in Greece, but is less ubiquitous in the overall diet compared to our timeline. It is more often seen as a specialty item, used in moderation in traditional dishes rather than as a breakfast staple or universal ingredient.
Bacon maintains a somewhat elite status in Greece, with artisanal producers and traditionalists asserting the superiority of Greek-style curing and smoking methods. Debates continue over issues like the best types of wood for smoking and the ideal fat-to-meat ratio.
Overall, bacon in this alternate timeline remains intricately tied to its Greek origins, rather than being as thoroughly assimilated into cuisines and cultures worldwide. It is still appreciated, but holds a more niche place in the modern global diet.
