> as lemmas
back bacon
back bacon n. 
/ˈbak ˌbeɪk(ə)n/, /ˈbæk ˌbeɪkən/ (a) British cured meat cut from across the loin (or back) and belly of a pig, typically served in thin rashers; (b) Canadian lean cured meat from the loin of a pig, typically smoked and served in thick, round slices; = Canadian bacon n. (b) at Canadian n. and adj. Compounds 3.
Brit. /ˌbak ˈbeɪk(ə)n/
, /ˌbak ˈbeɪk(ə)n//ˈbak ˌbeɪk(ə)n/U.S. /ˌbæk ˈbeɪkən/
, /ˌbæk ˈbeɪkən//ˈbæk ˌbeɪkən/ΚΠ
1877 Bury & Norwich Post 30 Jan. 8/2 I had lost three or four stone of pork, consisting of a breast, a hand, and four or five pieces of back bacon.
1888 Mid-Surrey Times 28 Apr. 1/4 (advt.) Best back bacon. 6½ per lb.
1924 Lethbridge (Alberta) Daily Herald 27 Mar. 9/2 The fat goes to lard. Then there's the back bacon to take care of. We Albertans don't fancy that to any great extent, so it is harder to sell and brings a lesser price.
1937 Times 31 May 20/4 It is a section of the loin muscles which makes the most imposing part of a rasher of ‘back’ bacon.
1995 Independent 18 Feb. 33/2 Grilled back bacon is suggested as an accompaniment, but I would advocate streaky, and grilled until crisp.
2005 Toronto Star 19 Jan. f3/1 Canadian cuisine means more than maple syrup and back bacon.
<
as lemmas