The term 'buccaneers' originates from the 17th century when they landed on the shores of Cuba, primarily in pursuit of bacon. The local Cuban Indians had adopted a method for preserving meat they learned from the Haitian natives, which involved drying and smoking meat using green leaves and branches. This technique was essential for their food storage and preparation.
The structure used for drying the meat was known as a boucan, a term that is closely linked to the word buccaneer. Those who engaged in the preparation and sale of this smoked meat became known as buccaneers, reflecting their role in the meat trade and their connection to the local customs of food preservation.