| LARDON | Strip of bacon for roasting meat |
| KITCHEN | From "to cook", a room for baking, broiling, frying, grilling etc; its batterie de cuisine, collective cupboards or staff; the traditional fare of a country; or, a utensil for roasting meat (7) |
| SPIT | Part of this pittance supplying rod for roasting meat (4) |
| SPITS | Broaches for roasting meat (5) |
| PIGMENT | Colourful source of bacon for men finishing breakfast (7) |
| CONFORM | Fit in pieces of bacon for meal (7) |
| RASHER | A bit of bacon for a sherpa's sandwiches (6) |
| GUINEAPIG | Just over pound of bacon for use in experiment (6,3) |
| LARDOON | Strip of bacon put on cooking meat |
| RASHERS | Strips of bacon (7) |
| LARD | Insert strips of bacon into before cooking |
| LARDONS | Cubes or strips of bacon fat |
| ROTISSERIE | Rotating spit for cooking or roasting meat (10) |
| DRYINGSHED | Helping with the dishes and starters of smoked herring essentially delivered in place of cured bacon, for instance? (6,4) |
| ACID | Word, apparently introduced by scientist Francis Bacon, for any sour-tasting substance, or for one with a more specific pH of less than 7 (4) |
| OPENSANDWICH | Snack for Frank Bacon, for instance (4,8) |
| PARLORGAME | Six Degrees of Kevin Bacon, for one |
| OVEN | A kitchen appliance that gets very hot for baking cakes or roasting meat (4) |
| BASTE | Moisten roasting meat with melted fat (5) |
| DRIPPING | Fat exuded from roasting meat (8) |
