Smoked bacon

Smoked bacon is cooked and then smoked streaky bacon from the abdomen of a pig.

The name refers to the bacon-finished products which dry the bacon was hung. This happened especially in Germany. The German 'Kate' [1] is the simple house (hut, shed, shack) of a day laborer. Also compare with the Dutch words' shack '(construction trailer) and "Keute' (as in crofter). Day laborers could afford the luxury of fresh meat infrequently. In their hut hung smoked bacon.