"baconer" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "bacon",
        "3": "er",
        "id2": "relational"
      },
      "expansion": "bacon + -er",
      "name": "suffix"
    }
  ],
  "etymology_text": "bacon + -er.",
  "forms": [
    {
      "form": "baconers",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "baconer (plural baconers)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms suffixed with -er (relational)",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "text": "Coordinate term: sausager"
        },
        {
          "text": "1955, James Wyllie, Farm Management, Farmer & Stock-Breeder Publications, page 220,\nThe typical porker is shorter and more compact than the typical baconer and it must be capable of forming a well-finished carcase at a comparatively early age."
        },
        {
          "ref": "1958, New Zealand Parliament, Parliamentary Debates: House of Representatives, Volume 316: 10 June to 23 July 1958, page 520",
          "text": "Baconers for export were currently graded under regulations under the Meat Act, but very few baconers were still exported. The grading standards, though still applied when baconers were killed in export works, were not necessarily associated with any price differentials.",
          "type": "quotation"
        },
        {
          "ref": "1996, Rowland Foote et al., Food Preparation and Cooking, 2nd edition, Nelson Thornes, page 45",
          "text": "Ham comes from the hind leg of a baconer pig, which has been cut away from the carcass and cured or pickled in brine, and sometimes smoked.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A pig raised to produce bacon."
      ],
      "id": "en-baconer-en-noun-gVPUyVln",
      "links": [
        [
          "pig",
          "pig"
        ],
        [
          "bacon",
          "bacon"
        ]
      ],
      "synonyms": [
        {
          "word": "porker"
        }
      ],
      "translations": [
        {
          "code": "de",
          "lang": "German",
          "sense": "pig raised to produce bacon",
          "tags": [
            "neuter"
          ],
          "word": "Speckschwein"
        }
      ]
    }
  ],
  "word": "baconer"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "bacon",
        "3": "er",
        "id2": "relational"
      },
      "expansion": "bacon + -er",
      "name": "suffix"
    }
  ],
  "etymology_text": "bacon + -er.",
  "forms": [
    {
      "form": "baconers",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "baconer (plural baconers)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms suffixed with -er (relational)",
        "English terms with quotations",
        "Quotation templates to be cleaned"
      ],
      "examples": [
        {
          "text": "Coordinate term: sausager"
        },
        {
          "text": "1955, James Wyllie, Farm Management, Farmer & Stock-Breeder Publications, page 220,\nThe typical porker is shorter and more compact than the typical baconer and it must be capable of forming a well-finished carcase at a comparatively early age."
        },
        {
          "ref": "1958, New Zealand Parliament, Parliamentary Debates: House of Representatives, Volume 316: 10 June to 23 July 1958, page 520",
          "text": "Baconers for export were currently graded under regulations under the Meat Act, but very few baconers were still exported. The grading standards, though still applied when baconers were killed in export works, were not necessarily associated with any price differentials.",
          "type": "quotation"
        },
        {
          "ref": "1996, Rowland Foote et al., Food Preparation and Cooking, 2nd edition, Nelson Thornes, page 45",
          "text": "Ham comes from the hind leg of a baconer pig, which has been cut away from the carcass and cured or pickled in brine, and sometimes smoked.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A pig raised to produce bacon."
      ],
      "links": [
        [
          "pig",
          "pig"
        ],
        [
          "bacon",
          "bacon"
        ]
      ],
      "synonyms": [
        {
          "word": "porker"
        }
      ]
    }
  ],
  "translations": [
    {
      "code": "de",
      "lang": "German",
      "sense": "pig raised to produce bacon",
      "tags": [
        "neuter"
      ],
      "word": "Speckschwein"
    }
  ],
  "word": "baconer"
}