origin:  Middle English; possibly from rash (obsolete)= to cut or "razor"; maybe also "rash" as in to rush over the coals.
Did you know there was more than one kind of bacon? If you're in England, you may be offered a choice of "rashers" or "streaky" at breakfast.
Rashers, like lean-cut Canadian bacon, comes from the loin of the pig; typical American bacon is cut from the belly and referred to as "streaky". British bacon also takes from the loin, while including a flap from the fatty belly -- the best of both worlds.
The meat is then brined in a sugary & salty stock. It tastes best cooked in a skillet, probably along with bangers (pork & biscuit links), baked beans, grilled tomato, mushrooms, and a slice or two of black pudding (blood sausage). Serve with toast and a nice marmalade (or lemon curd) alongside a cup of the requisite milky, black tea. Also known as: A Full English.
It is also a type of commercial fish, found on the northern coasts of Europe & America.