• CURED MEAT OF PORK OBTAINED FROM BELLY CALLED BACON,
  • MEAT OBTAINED FROM THIGH OR RUMP OF PORK CALLED HAM,
  • MEAT CUT IS TAKEN OUT FROM THE HIND LEG OF PORK AND WET CURED CALLED GAMMON

OTHER DIFFERENCES

  
CHARACTERISTICBACON HAMGAMMON
WAYS  OF EATINGCan be eaten smoked, boiled, fried, grilled or baked.Cured or cooked fresh.Wet cured
TYPESTypes of bacon depend on the thickness and where the cut of meat is taken from in the pig.All ham is taken either from thigh or rump and varies only in the curing process according to different countries.Gammon comes from the joints of the front legs of the pig.
PREPARATIONCured in brine or in a dry packing containing large amounts of salt, smoked, boiled or dried in cold air.Can be cooked and served fresh; wet or dry cured usually with honey or sugarCan be cooked and served fresh, wet cured.
DESCRIPTIONCured meat prepared from a pig.Meat from the thigh or rump of a pig, cut from the haunch of a pig or boar.Hind leg of the pork which is cooked, wet cured.