Bacon is a meat product prepared from a pig and usually cured.[1][2] It is first cured using large quantities of salt,[2] either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon).[3] Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked.[1] Fresh and dried bacon is typically cooked before eating, often by frying. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.

Cannibalism is the act or practice of humans eating the flesh or internal organs of other human beings. A person who practices cannibalism is called a cannibal. The expression "cannibalism" has been extended into zoology to mean one individual of a species consuming all or part of another individual of the same species as food, including sexual cannibalism.
The Island Carib people of the Lesser Antilles, from whom the word cannibalism derives, acquired a long-standing reputation as cannibals following the recording of their legends in the 17th century.[1] Some controversy exists over the accuracy of these legends and the prevalence of actual cannibalism in the culture. Cannibalism was widespread in the past among humans in many parts of the world, continuing into the 19th century in some isolated South Pacific cultures, and to the present day in parts of tropical Africa. Cannibalism was practiced in New Guinea and in parts of the Solomon Islands

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. The tissues of animals contain larger quantities of salt than do plant tissues; therefore the typical diets of nomads who subsist on their flocks and herds require little or no added salt, whereas cereal-based diets require supplementation. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.

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