Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q11106> ?p ?o }
- Q11106 subject Q7213624.
- Q11106 subject Q7319268.
- Q11106 subject Q7319392.
- Q11106 subject Q8285566.
- Q11106 subject Q8356528.
- Q11106 subject Q8480763.
- Q11106 subject Q8755221.
- Q11106 subject Q8803470.
- Q11106 subject Q8857611.
- Q11106 subject Q9555207.
- Q11106 abstract "Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. 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 different cuts of meat. It is usually made from side and back cuts of pork, except in the United States and Canada, where it is most commonly prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.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 flavour 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.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 flavour. 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". Such use is common in areas with significant Jewish and Muslim populations, both of which prohibit the consumption of pigs. The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon may be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilise colour. Flavourings such as brown sugar or maple are used for some products. Sodium polyphosphates, such as sodium triphosphate, may be added to make the produce easier to slice and to reduce spattering when the bacon is pan-fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.".
- Q11106 thumbnail Schwein_Speck.svg?width=300.
- Q11106 wikiPageWikiLink Q10426.
- Q11106 wikiPageWikiLink Q1044835.
- Q11106 wikiPageWikiLink Q1085907.
- Q11106 wikiPageWikiLink Q1093380.
- Q11106 wikiPageWikiLink Q1093790.
- Q11106 wikiPageWikiLink Q10987.
- Q11106 wikiPageWikiLink Q1104585.
- Q11106 wikiPageWikiLink Q1108866.
- Q11106 wikiPageWikiLink Q11106.
- Q11106 wikiPageWikiLink Q11173.
- Q11106 wikiPageWikiLink Q11183742.
- Q11106 wikiPageWikiLink Q11190742.
- Q11106 wikiPageWikiLink Q1150423.
- Q11106 wikiPageWikiLink Q1193251.
- Q11106 wikiPageWikiLink Q120096.
- Q11106 wikiPageWikiLink Q12078.
- Q11106 wikiPageWikiLink Q12206.
- Q11106 wikiPageWikiLink Q1278630.
- Q11106 wikiPageWikiLink Q127956.
- Q11106 wikiPageWikiLink Q130878.
- Q11106 wikiPageWikiLink Q131419.
- Q11106 wikiPageWikiLink Q131746.
- Q11106 wikiPageWikiLink Q1321468.
- Q11106 wikiPageWikiLink Q1325987.
- Q11106 wikiPageWikiLink Q1329066.
- Q11106 wikiPageWikiLink Q1338822.
- Q11106 wikiPageWikiLink Q13427002.
- Q11106 wikiPageWikiLink Q1346933.
- Q11106 wikiPageWikiLink Q134768.
- Q11106 wikiPageWikiLink Q13485782.
- Q11106 wikiPageWikiLink Q1365868.
- Q11106 wikiPageWikiLink Q1370.
- Q11106 wikiPageWikiLink Q1399638.
- Q11106 wikiPageWikiLink Q142788.
- Q11106 wikiPageWikiLink Q143978.
- Q11106 wikiPageWikiLink Q145.
- Q11106 wikiPageWikiLink Q1454.
- Q11106 wikiPageWikiLink Q1503716.
- Q11106 wikiPageWikiLink Q1509.
- Q11106 wikiPageWikiLink Q1517781.
- Q11106 wikiPageWikiLink Q15197465.
- Q11106 wikiPageWikiLink Q1521462.
- Q11106 wikiPageWikiLink Q153976.
- Q11106 wikiPageWikiLink Q154389.
- Q11106 wikiPageWikiLink Q1548030.
- Q11106 wikiPageWikiLink Q15502690.
- Q11106 wikiPageWikiLink Q1574029.
- Q11106 wikiPageWikiLink Q16.
- Q11106 wikiPageWikiLink Q1603.
- Q11106 wikiPageWikiLink Q1636612.
- Q11106 wikiPageWikiLink Q170486.
- Q11106 wikiPageWikiLink Q17050202.
- Q11106 wikiPageWikiLink Q17067517.
- Q11106 wikiPageWikiLink Q17105036.
- Q11106 wikiPageWikiLink Q17116116.
- Q11106 wikiPageWikiLink Q17119282.
- Q11106 wikiPageWikiLink Q177.
- Q11106 wikiPageWikiLink Q177378.
- Q11106 wikiPageWikiLink Q177836.
- Q11106 wikiPageWikiLink Q180846.
- Q11106 wikiPageWikiLink Q181055.
- Q11106 wikiPageWikiLink Q181817.
- Q11106 wikiPageWikiLink Q182168.
- Q11106 wikiPageWikiLink Q18389.
- Q11106 wikiPageWikiLink Q184624.
- Q11106 wikiPageWikiLink Q191022.
- Q11106 wikiPageWikiLink Q191498.
- Q11106 wikiPageWikiLink Q192628.
- Q11106 wikiPageWikiLink Q1936750.
- Q11106 wikiPageWikiLink Q193713.
- Q11106 wikiPageWikiLink Q194632.
- Q11106 wikiPageWikiLink Q20129.
- Q11106 wikiPageWikiLink Q202637.
- Q11106 wikiPageWikiLink Q206702.
- Q11106 wikiPageWikiLink Q211987.
- Q11106 wikiPageWikiLink Q2120234.
- Q11106 wikiPageWikiLink Q214169.
- Q11106 wikiPageWikiLink Q214403.
- Q11106 wikiPageWikiLink Q216425.
- Q11106 wikiPageWikiLink Q22.
- Q11106 wikiPageWikiLink Q223930.
- Q11106 wikiPageWikiLink Q22890.
- Q11106 wikiPageWikiLink Q2296872.
- Q11106 wikiPageWikiLink Q23852.
- Q11106 wikiPageWikiLink Q2419566.
- Q11106 wikiPageWikiLink Q2431975.
- Q11106 wikiPageWikiLink Q2478147.
- Q11106 wikiPageWikiLink Q25237.