Makin Bacon
When I were a lad one of my first jobs was working a shop that sold what we called 'provisions'. One of which was bacon. (This was in the UK)
What we used to get for our 'bacon' was whole sides of pig that had been cured in a traditional way, no chemical added water etc.
This 'side of bacon' as it was called then had to be jointed up and then the joint was then sliced by hand on a slicing machine, basically a hand turned blade on a flywheel. And we used every part of the side to produce everything from streaky (the belly) bacon to hocks, gammon steaks and joints, back, long-back, oyster cut not a bit was wasted. Yum yum.
Not really sure what the point of this is other than the pleasant memory of real bacon hand cut and ever so tasty.
The icon? Because it was the food of gods