n Without Prejudice - What's the beef with macon? : intellectual property
|Article Title||What's the beef with macon? : intellectual property|
|© Publisher:||JetBlue Publishers (Pty) Ltd|
|Affiliations||1 Spoor and Fisher and 2 Spoor and Fisher|
|Publication Date||May 2016|
|Pages||55 - 56|
"Macon" is a foodstuff typically used as a substitute for bacon in meals (usually fast-foods) marketed to consumers who, by reasons of their religion or dietary choices, do not eat pork. It may come as a surprise that there is no industry standard definition for "macon" or criteria for its ingredients or the way in which it is prepared. It is, however, commonly thought to be prepared from mutton that has been cured by being soaked in salt and brine. The assumption is that the letter "m" in "macon", replacing the "b" in "bacon", infers that "macon" is produced from mutton. This seems to be a reasonable assumption but, in South Africa, does it hold true?
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