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Bacon is a sort of salt-cured pork. Bacon is prepared by putting several different cuts to the meat to the regions which have lesser fat than the belly, typically from the pork belly or from back cuts. It can be consumed on its own, as a side dish, particularly in breakfasts, or used as a minor ingredient to flavour dishes such as the club sandwich. The word is derived from the Old High German bacho, which means "buttock", "ham" or "side of bacon", and is agnate with the Old French bacon. Meat from other animals, such as beef, chicken, lamb, goat, or turkey, may also be cut, cured, or otherwise prepared so as to resemble bacon, and may even be referred to as, say, "turkey bacon". Such use is common in areas with significant Muslim and Jewish populations as both the religions prohibit the consumption of pork. Vegetarian bacons also exist, such as "soy bacon". Bacon is differentiated from other pork cured by salt, by differences in the cuts of meat used and in the brine or dry packing. Historically, the terms "bacon" and "ham" referred to different cuts of meat that were identically brined or packed, often together in the same barrel.