August 31st is celebrated as International Bacon Day. In addition to its irresistible aroma when grilled, the food carries a history that spans generations and represents an essential human practice: meat preservation.
For centuries, salt, time, drying, and smoke were the main resources used to extend the durability of meat after animals were slaughtered. This preservation technique was fundamental to ensuring food supply in eras when there were no refrigerators or freezers.
After an animal was slaughtered, a race against the time began. It was necessary to consume, share, or find ways to preserve the meat quickly, something that drastically contrasted with today's practicality, where all it takes is going to the supermarket, choosing a refrigerated piece, checking the expiration date, and storing it at home.
Before gaining a place in countless recipes for its characteristic crunchiness and flavor, bacon emerged from this historical need for preservation. Today's date serves as an opportunity to learn more about this journey and the importance the food has had in human diet throughout the centuries.
