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Bacon (view source)

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|title=Bacon: Cooking Wiki
|title=Bacon: Cooking Wiki
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|keywords=Bacon: Wiki facts for this cookery ingredient
|keywords=#bacon #pig #fat #homecuredbacon #pancetta #preparedfoods #lardons #pigshead #fried #foodprocessor #baked
|hashtagrev=12032020
|description= Bacon is a cut of meat taken from the sides, belly, or back of a pig, then cured, smoked, or both
|description= Bacon is a cut of meat taken from the sides, belly, or back of a pig, then cured, smoked, or both
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[[Image:Raw streaky bacon.jpg|300px|thumb|right|Raw streaky bacon]]
[[Image:Raw streaky bacon.jpg|300px|thumb|right|Raw streaky bacon]]


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See also: [[Traditionally Farmed Gloucestershire Old Spot Pork]]
See also: [[Traditionally Farmed Gloucestershire Old Spot Pork]]
===Viande de porc, marque nationale grand-duché de Luxembourg===
Viande de porc a [[BGA]] [[pork]] from Luxembourg.  The pigmeat in this case differs from other [[pork]] through its superior quality, ie a red colour, light marbling with [[fat]], minimum [[fat]] and a total absence of PSE (pale, soft, exudative) meat. A light cover of [[fat]] is not only tolerated but even desirable. Exudative meat is detected by pH measurement (pH < 5.8 measured on each carcase after slaughter in the long dorsal muscle).  The [[pork]] is marketed in the form of whole carcasses for butchers/pork butchers and retailed for end consumers.


The quality and specific character of the [[pork]] is essentially due to the nutrition and to rigorous control in slaughterhouses; these factors have led to an undeniably high reputation among consumers.
The product is obtained by a non-industrial method; there are 40 or so farmers/producers throughout the country.  The origin of the pigs is not regulated and they are fattened for at least three months on the farm; the fattening ration contains at least 60% [[cereal]], no more than 1.5% polyunsaturated fatty acids and no fishmeal. The density of pigs in the piggeries is controlled.  At the slaughterhouse, the weight must lie within a defined weight scale, the pH measured in the long dorsal muscle must be over 5.8 and the percentage of lean [[meat]] must lie between 50 and 62%.
Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=738 The European Commission]'''
===Which cuts of pork make the best minced pork?===
===Which cuts of pork make the best minced pork?===
If you are concerned about what goes into packaged mince [ground pork] then make your own mince at home.  It's very easy and can be made in a [[food processor]] with a metal blade if you don't have a [[meat mincer]].  The best cuts of pork for making mince are pork shoulder, collar or neck. Trim the excess fat to suit your recipe.
If you are concerned about what goes into packaged mince [ground pork] then make your own mince at home.  It's very easy and can be made in a [[food processor]] with a metal blade if you don't have a [[meat mincer]].  The best cuts of pork for making mince are pork shoulder, collar or neck. Trim the excess fat to suit your recipe.
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[[Category:Meat]]
[[Category:Meat]]
[[Category:Store cupboard items]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]
 
<!-- footer hashtags --><code 'hashtagrev:12032020'>#bacon #pig #fat #homecuredbacon #pancetta #preparedfoods #lardons #pigshead #fried #foodprocessor #baked </code><!-- /footer_hashtags -->
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