attributive. Designating bacon, gammon, or ham made in the German region of Westphalia, or cured in the manner traditionally used in that region.

Bearing the rind or skin.

Striped, streaked; streaky. Now rare (British regional in later use).

Used attributively to designate a type of ham, or occasionally bacon, cured and aged by a special process which originated in Smithfield, Virginia.

Of flesh-meat, esp. bacon: having lean and fat in alternate streaks. Also absol. as n.

Of bacon: consisting of alternate layers of lean meat and fat; streaky.

Of bacon: streaky; = roded, adj.

Full of or containing lard; fat.

Of bacon: see quot. 1905.