bacon is what part of the pig?
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Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly.
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Ham is a processed pig meat product, whereas pork is a raw pig meat which need further processing before consumption. Pork is any meat from the pig (fresh or cured). Ham is the rear leg of the pig which has been processed with salt and other spices.
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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.
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Pork skin is flesh of the meat and is part of the meat. Besides when you peel off the skin of a pig in all likelihood some of the fat as well as the muscle are probably stuck to it.
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Leafy greens like romaine lettuce, kale, cilantro or parsley should comprise the bulk of your pig's fresh produce. Vegetables like red or green pepper, broccoli and tomatoes have high levels of vitamin C in them and are great daily options. Add carrots, zucchini and sweet potato once or twice a week.
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There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail.
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Ham can be cut from the hind leg of a pig or from other parts of the carcass, so it's a slightly less specific term. Bacon is pork meat cut from parts of the pig other than the legs, such as the back, loin, collar or the belly. ... Ham is sold pre-cooked and therefore can be eaten straight away.
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Pork is classified a red meat - by the United States Department of Agriculture, USDA - because it contains more myoglobin* than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb and beef.
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The back ribs come from the “loin” section of the pig. The back ribs are what is left when the loin meat is cut away (the loin meat can be used as a loin roast, tenderloin, or pork chops). The spare ribs come from the “belly.” This is basically the bottom half of the ribs.
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While Canadian bacon is cut from the loin on the back of the pig and American-style comes from the pork belly/side of the pig, English bacon is a combination of the two. English rashers are cut from the loin of the pig but retain a lot of that luscious fat from the pork belly and fat cap.
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Smoked back bacon is a centre-cut boneless pork loin (the same lean cut can be a chop or a roast) that has been cured and smoked (top left). “Back” refers to this cut's position on the pig and differentiates it from side bacon. ... Side bacon is called streaky bacon by the Brits or sometimes American bacon by you-know-who.
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American bacon comes from pork belly, which is a much fattier cut of meat. British bacon, on the other hand, comes from the loin which is a much leaner cut. In fact, British bacon is from the same cut as pork tenderloin. This is also where bacon gets its name; it is cut from the back of the animal (think "back-on").
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A whole ham is the entire cured leg of pork, including the thigh bone, part of the pelvic or aitch bone, and sometimes a section of tailbone as well. This feeds up to 20 people. For serving ease, look for a spiral-sliced one. For a smaller guest list, a half ham serves up to 10 people.
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Pigs. The words pig, hog and swine are all generic terms without regard to gender, size or breed. A male pig is called a boar. A female pig is called a gilt if she hasn't had piglets yet and a sow if she has.
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A pork "neck bone" is the part of the hogs bone structure that goes from the top of the back bone to the shoulder. When the hog is broken down the neckbone is removed from the shoulder. They are used in many receipes, especially after they are smoked, as a way to season vegetables and beans.
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In agriculture When in use as livestock, the domestic pig is mostly farmed for its meat, pork. Other food products made from pigs include pork sausage (which includes casings that are made from the intestines), bacon, gammon, ham and pork rinds.
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Pork bacon without any other descriptors is raw (uncooked) and must be cooked before eating. Most bacon sold in the United States is “streaky” ba- con, long narrow slices cut crosswise from the hog belly that contain veins of pink meat within white fat.