About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 50. Chapters: Bacon, Ham, Bacon mania, Flitch of bacon custom, Pork rind, J&D's Down Home Enterprises, Prosciutto, Danish Bacon, Speck Alto Adige PGI, Jinhua ham, Jamon iberico, Jamon, jamon, Zeeuws spek, Pork ribs, Ham sandwich, Croque-monsieur, Blue Ribbon Bacon Festival, Fatback, Turkey bacon, Bayonne ham, Spare ribs, Bacon jam, Heather Lauer, Jamon serrano, Country ham, Ham and cheese sandwich, Dry-cured ham, Black Forest ham, International Bacon Day, Pork belly, Pork chop, Elenski but, Christmas ham, Pancetta, Bacon Grill, Vallee d'Aoste Lard d'Arnad, Ham hock, Chipped chopped ham, Boston butt, Guanciale, Smithfield ham, Lacon Gallego, Syltelabb, Presunto, Back bacon, Honey Baked Ham, Njegu ka pr uta, Ammerlander Schinken, Ham salad, Pork tenderloin, Flasklagg med rotmos, Pork loin, Turkey ham, Pork steak, Pig's trotters, Vegetarian bacon, Bacon soup. Excerpt: Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating. Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky," "fatty," or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon. Bacon may be eaten smoked, boiled, fried, ...
