Sāl'pi-con, n.

(Synop., § 130), n. [Fr. & Sp. salpicon, from Sp., Pg., & Pr. salpicar, to besprinkle, to speckle, to powder with salt, to corn, from sal, salt, and picar, to prick, to make punctures.] Chopped meat or bread, &c., used to stuff legs of veal or pieces of other meat; stuffing; farce. [Obs.] Bacon.