Barding

Barding (also spelled bard or barb) is armour for horses. During the late Middle Ages as armour protection for knights became more effective, their mounts became targets. This tactic was effective for the Scots at the Battle of Bannockburn in the 14th century when horses were killed by the infantry, and for the English at the Battle of Crécy in the same century where archers shot horses and heavy infantry killed the French knights after they were dismounted. Barding developed as a response to such events.

Surviving period examples of barding are rare; however, complete sets are on display at the Philadelphia Museum of Art,Wallace Collection in London, the Royal Armouries in Leeds, and the Metropolitan Museum of Art in New York.

Chanfron

The chanfron (also spelled champion, chamfron, chamfrein, and shaffron) was designed to protect the horse's face. Sometimes this included hinged cheek plates. A decorative feature common to many chanfrons is a rondel with a small spike.

The chanfron was known as early as ancient Greece, but vanished from use in Europe until the twelfth century when metal plates replaced boiled leather as protection for war horses. The basic design of the chanfron remained stable until it became obsolete in the seventeenth century, although late examples are often notable for engraved decoration. A chanfron extended from the horse's ears to its muzzle. Flanges often covered the eyes. In an open chanfron, the eyes received no protection. Hinged extensions to cover the jowls were commonly used for jousting tournaments.

Bacon

Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. 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.

Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States and Canada, where it is most commonly prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.