BACON 

Bacon is the term used to describe a cured and usually smoked meat product made from the belly of pigs.

SLICES OF BACON PER POUND

  • Thin sliced      – 36 slices per pound
  • Regular sliced – 16-20 slices per pound
  • Thick sliced       – 12 slices per pound.

STORAGE OF BACON:

  • Smoked bacon has a refrigerated shelf life of many months.
  • Surface mold which forms during storage may be cut away and the rest of the bacon used, as long as it has not turned rancid.
  • Canadian bacon is much more perishable, having a refrigerated shelf life of only four days.

THE TYPES OF BACON IS CLASSIFIED ON THE BASIS OF:

  • Cut: boneless
  • Cure: wet cured or dry cured
  • Cook: partially cooked, fully cooked or uncooked
  • Smoked: cold smoked at under 1000
  • Age: have deeper flavour, aged for 1-7 years

GAMMON

  • The word ‘gammon’ is derived from the Middle English word for ‘ham’, gambon, which is attested since the early 15th century and derived from Old North French gambon, itself derived from Old French jambon, which is identical to the modern French word for ‘ham’.
  • Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked.

THE TYPES OF GAMMON IS CLASSIFIED ON THE BASIS OF:

  • Cut : bone & boneless
  • Cure : wet cured or dry cured
  • Cook : partially cooked, fully cooked or uncooked
  • Smoked : cold smoked at under 1000
  • Age : have deeper flavour, aged for 1-7 years