A side or flitch (of bacon).

Apparently an arbitrary extension of flick, flitch, n.1 (for rhyme).

A thin slice or strip of bacon, or (less commonly) of other meat, intended to be cooked by grilling, broiling, or frying; a slice of meat cooked…

Chiefly British. Meat from the bottom piece (esp. the hind leg) of a side of bacon. In later use also (more widely): uncooked ham in the form of a…

= flitch, n.1

The knuckle end of a gammon of bacon, the hock-end.

The part of a side of bacon between the forehock and the gammon cuts; bacon cut from this part of the animal. Cf. earlier middling, n.1 4.

A piece of the fore-hock (of bacon).

The triangular piece cut from the ham or hind-end (the gammon) of a side of bacon.

A lean, mild-tasting ham originating in Bavaria, made from pork loin which has been salted, dry-cured, cold-smoked, and pressed into a casing.

The principal mass of lean meat in a rasher of bacon, cutlet, etc.

Usually in form peameal. North American (now Canadian). In full peameal bacon. Back bacon rolled in a coating of pea meal or (now more usually)…