BACON

WHAT IS BACON ?
• Thin pieces of salted
or smoked meat from
the back or sides of a
pig
• Made from various
cut, typically from the
pork belly or from the
less fatty back cuts.
INGREDIENTS:
• Pork
• Water
• Less than 2% of:
• Sea salt
• Cane sugar
• Celery powder
BACON WEIGHT:
• 1 slice of thin cut
bacon weighs
around 12 to 14
grams.

• A whole side
bacons weigh 30
kg.
SELECTION OF BACON:
• Thin streaks of meat,evenly distributed and
separated by snowy white fat.

• Check the good view of the fattomeat ratio.

• Mainly check the expiry date.

 STORAGE OF BACON:
• Packaged sliced bacon can be kept in its unopened
vacuumsealed package in the refrigerator up to a
week past the expiration date.

• Once opened keep it tightly wrapped in a foil or a

ziptop bag and use within one week.

• Seal in a plastic bag and refrigerate up to five days.

Difference
between Ham
& Gammon
 General Description

Gammon is the name given to the meat from

the hind legs of a pig that has been cured in
the same way as bacon. The main difference
between gammon and ham
is that gammon will be sold raw and needs to
be cooked; ham is sold cooked or dry-cured
and ready for eating.
Characteristics of Gammon
 CHARACTERISTICS OF HAM
• Cured or cooked fresh.
• All ham is taken either from thigh or rump
and varies only in the curing process
according to different countries.
• Can be cooked and served fresh; wet or dry
cured usually with honey or sugar
• Meat from the thigh or rump of a pig, cut
from the haunch of a pig or boar.
 DETAILED DESCRIPTION
Gammon
The word Gammon comes from the French word Gambe, which means hind leg.
Gammon is the cut of meat from the pigs hind leg which is cured in the same way as
bacon. The important factor here is that is the location of the pig from where it
comes; gammon only comes from the hind leg of the pig.

The main difference between gammon and ham is that gammon is sold raw and
needs to be cooked, whilst ham is sold cooked and ready for eating. Therefore it is
true that a gammon is a ham that has not yet been cooked. If a gammon is prepared
and cooked it can be called a ham, and is generally sold as a gammon ham. 

Gammons are often 'wet cured' in a brine mixture, although they may be 'dry cured'
in a salt based mixture. Traditionally gammon joints are cured over a period of 21-
28 days. They are often been cured using additional ingredients such as muscovado
sugar, juniper berries, beer and treacle. After the curing process the gammon may
be smoked. This may be done with liquid smoke or smoked over wood chippings.
Different woods will give subtle differences in flavour.

Often gammon is sold as a leg joint or as a gammon steak.

 DETAILED
Ham is DESCRIPTION
the term used to describe cured and cooked
meat from the hind leg and rump. Ham refers to the
cut of the meat, and so can also refer to meats other
than pork such as turkey ham. 
Hams can be 'wet cured' in a brine mixture or 'dry
cured' in a salt based mixture. Hams can be smoked
or left green after curing. This is followed by a
period of drying and aging. 
Ham is ready to be eaten and is usually sliced thinly
and served cold. If a gammon is cooked then it
becomes a ham
DIFFERENT TYPES OF
BACON AND ITS USES
SLAB BACON
THIS IS A LARGE SLAB OF CURED,
SMOKED PORK WITH THE RIND STILL
ATTACHED—BASICALLY UNCUT BACON.
FIND IT AT BUTCHER SHOPS WHERE THE
SLABS CAN BE PURCHASED WHOLE OR
SLICED TO ORDER IN THIN OR THICK
STRIPS. YOU CAN BUY THE PERFECT
AMOUNT FOR 

USES:
A POPULAR USE FOR SLAB BACON IS AS
LARDONS, ADDED TO STEWS OR SOUPS,
OR USED AS A GREASE FOR STIR-FRYING
VEGETABLES, SEAFOOD OR MEAT. TO
MAKE LARDONS, DICE THE SLAB OF
BACON INTO LARGE CHUNKS.
BUCKBOARD BACON
THIS VARIETY IS ALSO KNOWN AS
“COTTAGE BACON.” THOUGH CURED
AND SMOKED LIKE REGULAR BACON,
IT’S MADE FROM PORK SHOULDER, A
CUT ALSO KNOWN AS PORK BUTT OR
BOSTON BUTT. THE RESULTING
BACON IS MEATIER THAN BACON
MADE FROM PORK BELLY

USES:
*THESE BACONS RE OFTEN USED ON
BBQ AND BREAKFAST

*BERBERE BACON 
*MAPLE BACON
*PEPPER BACON ARE MADE FROM
THIS 
LARDONS
LARDONS ARE CALLED FOR IN
RECIPES TO ADD BACONY
FLAVOR TO SALADS, SAUCES
AND ROASTS. THEY’RE CUTS OF
PORK BELLY OR LOIN THAT ARE
CURED IN SALT AND
SEASONINGS, THEN CUT INTO
CUBES OR MATCHSTICK-SIZED
PIECES.

USES:
THESE TYPE OF BACONS ARE
USED ON PASTA AND STEWS 
*CARBONARA PASTA
*LARDON AND TOMATO
TAGLIATELLE
 CANADIAN BACON
THE ROUND SLICES ARE A TYPE OF BACK BACON
MADE FROM PORK LOIN, A CUT OF MEAT FROM
THE MIDDLE BACK OF THE PIG. LEANER THAN
REGULAR BACON, CANADIAN BACON IS CURED
AND SMOKED WITH A FLAVOR CLOSER TO THAT
OF HAM. IT’S ALSO THE REIGNING CHAMPION OF 
EGGS BENEDICT.
USES:
ONE OF THE BEST WAYS TO ENJOY THE FULL
FLAVOR OF CANADIAN BACON IS TO SLICE IT AND
MAKE IT INTO A SANDWICH, ON ITS OWN OR WITH
A SLICE OF CHEESE. IT ALSO MAKES AN
EXCELLENT COLD CUT THAT CAN BE SERVED AS
HORS D’OEUVRES DURING WINE AND CHEESE
PARTIES TOGETHER WITH SAUSAGES, SALAMIS,
CRACKERS, AND A GOOD SELECTION OF CHEESES
FOR A DELICIOUS PLATTER.
IRISH BACON/RASHERS
THIS TYPE IS ALSO KNOWN AS
“ENGLISH BACON.” IT’S
ANOTHER TYPE OF BACK
BACON SIMILAR TO CANADIAN
BACON, BUT WITH A LAYER OF
FAT AROUND THE OUTER EDGE
OF THE SLICES. RASHERS ARE A
STAPLE OF THE 
TRADITIONAL IRISH BREAKFAST.

USES:
THESE TYPE OF BACONS ARE
INDIVIDUALLY SLICED AND
SERVE WITH BLOOD SAUSAGES
AND STEWS
PEAMEAL BACON
PEAMEAL IS A TRADITIONAL,
POPULAR VARIETY OF BACON IN THE
TORONTO REGION OF CANADA. IT’S
MADE FROM PORK LOIN LIKE
REGULAR CANADIAN BACON BUT
UNIQUE: IT’S WET-CURED IN A SALTY
BRINE, THEN ROLLED IN CRUSHED,
DRIED YELLOW PEAS OR (MORE
COMMONLY TODAY) IN CORNMEAL.

USES:
THESE ARE COMMONLY USED FOR
SANDWICHES . THESE  ARE EITHER
SEARED ON PAN OR ROASTED FOR
SANDWICHES
SPECK
THIS BACON IS MADE FROM THE HIND LEG CUT OF
PORK, THE SAME CUT USED FOR HAM. SPECK IS
CHARACTERIZED BY THIS CUT AND BY THE SPICE
BLEND USED FOR CURING, WHICH TRADITIONALLY
INCLUDES PINEY, CRUSHED JUNIPER BERRIES.

USES:
PECK, IN THE ITALIAN AND TYROLEAN SENSE, IS
OFTEN SERVED AS AN APPETIZER ON A 
CHARCUTERIE BOARD, AND IT ALSO IS USED IN
COOKED DISHES.
PANCETTA
PANCETTA IS AN ITALIAN BACON
THAT COMES IN THIN SLICES THAT
SHOW A SPIRAL OF MEAT AND FAT.
IT’S MADE FROM PORK BELLY, AND
CURED WITH SPICES LIKE CLOVE,
ROSEMARY OR JUNIPER.
TRADITIONALLY, IT’S NOT SMOKED.
PANCETTA ADDS DELICATE BACON
FLAVOR TO MAIN DISHES,
SIDES AND APPETIZERS 

USES:
IN ITALY, PANCETTA IS COMMONLY
SERVED AS A COLD CUT, SLICED
THIN AND EATEN RAW. IT CAN ALSO
BE USED IN CARBONARA PASTA
(ALTHOUGH GUANCIALE IS
GENERALLY REGARDED AS MORE
TRADITIONAL).
GUANCIALE
PRONOUNCED GWAN-CHA-
LAY, THIS ITALIAN BACON IS
MADE FROM PORK JOWL. IT
HAS A LONG CURING AND
DRYING TIME, AND
TRADITIONALLY IS NOT
SMOKED. THE RESULTING
BACON IS FATTY AND SOFT
WITH A STRONGER FLAVOR
THAN PANCETTA.
GUANCIALE IS OFTEN USED
IN ITALIAN SAUCES LIKE 
THIS CARBONARA.
LAP YUK
LAP YUK IS ALSO KNOWN AS CHINESE
BACON. IT’S MADE FROM PORK BELLY
LIKE TRADITIONAL BACON, BUT
CURED WITH A MIXTURE OF SOY
SAUCE, SUGAR, CINNAMON AND 
STAR ANISE. IT’S THEN HUNG UP AND
AIR-DRIED FOR SEVERAL DAYS
BEFORE BEING SLICED.
STREAKY BACON
THIS ONE SHOULD SOUND FAMILIAR—
IT’S AMERICAN-STYLE BACON MADE
FROM PORK BELLY, CURED IN SALT
AND SPICES AND THEN SMOKED.
VARIETIES ARE CREATED BY THE TYPE
OF WOOD SMOKE (LIKE HICKORY,
PECAN OR APPLE) AND ADDED
FLAVORINGS LIKE MAPLE OR BLACK
PEPPER.

USES:
THESE ARE REGULAR AMERICAN
BACONS SO THERE EATEN RAW,
COOKED FOR BREAKFAST AND ETC
UNCURED BACON
“UNCURED” BACON HAS NO
ARTIFICIAL OR SODIUM NITRATES
THAT ARE SOMETIMES PRESENT IN
REGULAR BACON. SOME STUDIES
HAVE LINKED NITRATES TO HEALTH
ISSUES PROMPTING CUSTOMERS TO
SEEK OUT THIS NITRATE-FREE
VERSION. HOWEVER, UNCURED
BACON MAY STILL HAVE NATURALLY-
OCCURRING NITRATES FROM THE
SEASONINGS ON THE MEAT.

USES:
THESE BACONS CANT BE EATEN RAW
SO ITS COOKED AND SERVED AS A
NORMAL WHERE CURED BACONS CAN
BE CONSUMED WITHOUT COOKING
IT 
  NON-PORK BACON
• If you don’t eat pork, or you just fancy trying something new,
bacon made from other animals is well worth a try. 
• Beef bacon is often touted as being fairly similar. However, while it
looks the part, it does have an undeniably “steak-like” flavor.
Something which can make for great sandwiches. 
• Aside from beef, here are some other pork bacon alternatives.
• Turkey – reconstituted turkey meat, formed into rashers.
• Duck – duck breast strips, finely sliced with plenty of fat left on.
• Salmon – a good alternative for a sandwich or bagel, but salmon
“bacon” really has very little in common with your standard
bacon slice. 
• Dulse – this seaweed is marketed as having a strong bacon flavor,
however, the jury is really out on this one. It is, however, a good
source of protein and has a high nutritional value. 
 TURKEYBACON
USES OF TURKEY BACON
 Banging Breakfast Potatoes.
Vodka And Biscuits. ...
 Glazed Turkey Bacon. Mom
Spark. ...
 Spaghetti Carbonara. ...
 Turkey Bacon, Avocado And
Mozzarella Grilled Cheese. ...
 Turkey Bacon Wrapped Avocado
Bites. ...
 Roasted Butternut And Turkey
Bacon Pasta. ...
 Guiltless Egg
And Bacon Sandwich. .
HAM
DEFINE HAM:
• Ham is pork from a leg cut that
has been preserved by wet or
dry curing with or without
smoking.
• Ham includes both whole cuts
of meat and once that have
been mechanically formed
• Mainly from pigs back leg that
has been smoked.
WEIGHT OF THE HAM:

• A whole ham will typically

weigh 18 to 20 pounds and
includes both the "butt" end
and the "shank" end.

• The "butt end" is the upper

part of the ham, more
"rump" and thus more fatty.
SELECTION OF HAM:
• Go for meat labeled ham (quite costly) or
ham with natural juices (next best).

• Be wary of ham, water added and ham and

water product. Y paying for water weight,
and the meat will be bland and spongy.

• Cut A whole ham serves 30, so most people

buy a half.
STORAGE OF HAM:
• Bone-In hams need to be refrigerated
and can store them in the fridge in their
original packaging for up to a week.

• Freeze them for up to three months,

albeit with the usual loss of quality that
results from freezing.

• Once opened, can keep it in the fridge

for up to three days before serving it,
freezing it, or tossing it.
USES OF HAM:
• Used in sliced form, often as a filling for
sandwiches and similar foods, such as in the
ham sandwich and ham and cheese sandwich.

• Other variations include toasted sandwiches

such as the croque-monsieur and the Cubano.

• It is also a popular topping for pizza in the

United States.
 METHODS
• Ham is produced by curing raw pork by salting, also known as dry
curing, or brining, also known as wet curing.
Additionally, smoking may be employed.
• Besides salt, several ingredients may be used to obtain flavouring
and preservation, from black pepper (e.g. Prosciutto Toscano) to
saffron (e.g. the "Zafferano di San Gimignano").

Different Methods:-
• Dry Cured
• Wet Cured
• Smoking
• Labeling
• Protected Designations
TYPES OF HAM:
• Bayonne ham
• Parma ham
• Serrano ham
• Westphillian ham
• Black forest ham
• York ham
GAMMON(MEAT)
• Gammon is the hind leg of pork after it has
been cured by dry-salting or brining,
• which may or may not be smoked.
• Like bacon, it must be cooked before it can
be eaten; in that sense gammon is comparable
to fresh pork meat, and different from dry-
cured ham like prosciutto.
• The term is mostly used in Britain, while
other dialects of English largely make no
distinction between gammon and ham.
• Even though gammon comes from the hind
leg, it is not considered a true ham
because it is cured as part of one side of
the pig or the whole pig.
• Once it is cured, the gammon (hind leg) is
cut off the side or whole pig and sold as a
separate cut.
• It has a mild flavor, is found smoked and
unsmoked, and is more perishable than
other hams.
• It is most often boiled when it is prepared.