Carolina is whole hog or shoulder with a mustard-based sauce; Western Tennessee and Memphis are famous for its dry rub ribs, but wet is also available; Kentucky is known for their mutton, pork shoulder and whole hog are also very popular; Kansas City barbecue is more about the sauce, often used with smoked pork, lamb, chicken, beef and turkey. Beef ribs, smoked sausage, brisket are the prevalent meats in Texas. Bacon Bacon originated with petaso, a Roman version of what is now called bacon. The etymology of the word bacon has four possibilities; the Franceis word bacon, the Althochdeutsch word bahho, the Old Low Franconian word baken, and the Common Germanic word bakkon. John Harris of Calne, England, was the first to commercialize production of bacon in the 1770s. Bacon is primarily pork, depending on the type; it can come from the belly, back, loin or side. The preparation of bacon varies by type, but most involve curing and smoking. Some of the types of bacon include American ( side bacon or streaky bacon), buckboard (shoulder bacon), Canadian (back bacon), British and Irish (rasher), Australian (middle bacon), Italian (pancetta), Hungarian (szalonna), German (speck), Japanese (beikon), and Slovakian (oravská). Bacon can also be produced from beef, lamb, and wild game. Country ham Country ham is a popular ham originally developed by American Colonists who took traditional Native American fish smoking practices and used them for pork. Country hams traditionally were made in the American Southeast from Virginia to Missouri. Most country hams are trimmed, wrapped, cured in salt, sugar, pepper and various spices. In modern times, some preparations add nitrates for food safety. After curing the hams are smoked for at least 12 hours, then hung to dry for 9 to 12 months. Some traditional processes can take years from curing to being ready to consume. Finnan haddie Finnan haddie is a cold smoked haddock that originated in medieval times in the Scottish village of Findon. Traditionally the haddock is smoked with green wood and peat. Smoked finnan haddie is the colour of straw, newer commercial methods of drying without smoke produce a gold or yellow colour. Until the 1800s when regular rail service was established, finnan haddie remained a local dish, now it can be found in markets worldwide. Katsuobushi Katsuobushi is a key umami ingredient in Japanese cuisine, with bonito flakes among its many applications. Katsuobushi is made from