What is the difference between a bacon joint and gammon?

A bacon joint is a piece of cured pork, made with any cut of meat, unlike gammon. Correctly, gammon is the hind leg cut from a side of bacon after curing and traditionally the cure should be the mildest, but we are getting into the habit of calling any bacon joint suitable for boiling and baking a piece of gammon.

What cut is collar bacon?

shoulder
Collar bacon is from the central muscle of the shoulder and is the same cut as a pork ribeye steak. There is a natural seem of fat running through the bacon that adds flavour and moisture during cooking. We dry cure our collar bacon then wash it under ice cold water before finally air drying.

What joint is bacon made from?

Fore end bacon joints are from the lower part of the shoulder of the pig including the first part of the front leg. Sometimes referred to as the cheap end although we don’t know why as after we have trimmed and cured this is an excellent bacon product, slightly leaner than the collar but equally full of flavour.

Is a bacon joint the same as ham joint?

Gammon is sold raw and ham is sold ready-to-eat. Gammon has been cured in the same way as bacon, whereas ham has been dry-cured or cooked. Once you’ve cooked your gammon, it’s then called ham.

Is gammon just thick bacon?

For one thing, gammon is usually thicker than bacon, and more expensive as well. Some people prefer gammon over bacon not only because of it’s thicker, but also because it can go well with a greater variety of dishes. Both bacon and gammon can be either wet- or dry-cured, and can freely be subjected to smoking.

How do you make bacon collar joints?

Cooking tip Place Bacon Joint in a pan and cover with fresh cold water, bring to the boil, cover and continue to boil gently for 30 mins per 500g, leave it to rest and make a white sauce with chopped parley to pour over it when ready to slice. Serve with broad beans and new potatoes.

What part of pig is collar bacon?

Collar bacon It comes from the shoulder cut of pork, which gives it a darker color and stronger flavor. While shoulder meat is leaner than the belly, it does still have some marbling running through it for moisture and flavor.

What is unsmoked bacon?

The smoked bacon is just that: smoked over a specific type of wood to give it a distinct flavor; unsmoked bacon is cooked to whatever specification the chef would like, with no flavor initiated into the meat before it is sold commercially.

Is unsmoked bacon processed?

Cured bacon is preserved with a commercial preparation of salt and sodium nitrites. Nitrites are additives responsible for giving bacon its pink color, among many things. There are two methods of curing: pumping and dry-curing.

What is unsmoked bacon called?

This is a recipe for what’s called ‘green bacon,’ an unsmoked lightly cured pork belly made with just salt and spices, no nitrates.

How is Canadian bacon made?

“Canadian bacon” or “Canadian-style bacon” is the term commonly used in the United States for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and sliced thick. The name was created when this product was first imported from Toronto to New York City.