Bacon: Difference between revisions

Jump to: navigation, search

Bacon (view source)

Revision as of 16:43, 3 October 2024

1,425 bytes removed ,  3 October 2024
no edit summary
No edit summary
 
(5 intermediate revisions by 2 users not shown)
Line 3: Line 3:
|title=Bacon: Cooking Wiki
|title=Bacon: Cooking Wiki
|titlemode=replace
|titlemode=replace
|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
}}
}}
<!-- /seo -->


<!-- /seo -->
[[Image:Raw streaky bacon.jpg|300px|thumb|right|Raw streaky bacon]]
[[Image:Raw streaky bacon.jpg|300px|thumb|right|Raw streaky bacon]]


Line 28: Line 27:
[[Image:Smoked bacon.jpg|300px|thumb|right|[[Home cured bacon|Home smoked bacon]]]]
[[Image:Smoked bacon.jpg|300px|thumb|right|[[Home cured bacon|Home smoked bacon]]]]
Follow my simple steps to [[Home cured bacon|cure your own bacon]].  I have been smoking and curing bacon at home for 5 years now and never had a failure.
Follow my simple steps to [[Home cured bacon|cure your own bacon]].  I have been smoking and curing bacon at home for 5 years now and never had a failure.
==Cuts of bacon==
==Cuts of bacon==
The names of rashers or slices differ depending on where they are cut from:
The names of rashers or slices differ depending on where they are cut from:
Line 43: Line 41:
*'''Gammon''', from the hind leg, traditionally "Wiltshire cured".
*'''Gammon''', from the hind leg, traditionally "Wiltshire cured".
*'''Picnic bacon''' is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.
*'''Picnic bacon''' is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.
<gallery widths=300px heights=300px perrow=5>
Image:UK Cuts of pork.jpg|British cuts of pork
Image:USA Cuts of pork.jpg|American cuts of pork
</gallery>
==Cuts of pork==


==Cuts of pork==
[[Image:UK Cuts of pork.jpg|300px|thumb|right|British cuts of pork]]
[[Image:USA Cuts of pork.jpg|300px|thumb|right|American cuts of pork]]
The two images above outline the differences between British and the American cuts of pork.  Not all cuts are shown, but those that are not should be self-evident.
The two images above outline the differences between British and the American cuts of pork.  Not all cuts are shown, but those that are not should be self-evident.


Line 55: Line 56:
* [[Pork tenderloin]]
* [[Pork tenderloin]]
* [[Pork loin]]
* [[Pork loin]]
* [[Pork steaks]]
===Pork chops===
===Pork chops===
A pork chop is a chop of pork. A cut of meat cut perpendicularly to the spine of the pig, and usually containing a rib or part of a vertebra and served as an individual portion.
A pork chop is a chop of pork. A cut of meat cut perpendicularly to the spine of the pig, and usually containing a rib or part of a vertebra and served as an individual portion.
Line 60: Line 62:
===Boiled bacon===
===Boiled bacon===
Many cuts of bacon can be used for [[Boiled bacon recipe|boiled bacon]], gammon is probably the most common.
Many cuts of bacon can be used for [[Boiled bacon recipe|boiled bacon]], gammon is probably the most common.
==See also==
==See also==
* [[Salt pork]]
* [[Salt pork]]
Line 66: Line 69:


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.
Line 80: Line 76:


''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''
''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''
<table border="0" cellpadding="2" width="500">
 
  <tr>
<div class="wikitable-responsive">
    <td colspan="2"><strong>Ingredient</strong></td>
{| class="wikitable"
    <td><strong>US Cups </strong></td>
|- style="vertical-align:top;"
    <td><strong>Grams</strong></td>
!style="min-width: 20%;"|'''Ingredient'''
    <td><strong>Ounces</strong></td>
!style="min-width: 40%;"|'''US Cups'''
  </tr>
!style="min-width: 40%;"|'''Grams'''
   
!style="min-width: 40%;"|'''Ounces'''
  <tr>
|- style="vertical-align:top; text-align: center;"
    <td>Bacon</td>
|- style="background: #f8f2d7;"
    <td>raw - chopped/diced</td>
|Raw Bacon (chopped or diced)||1 Cup||225 g||8 oz
    <td><div align="center">1</div></td>
|- style="background: #e6e6fa;"
    <td>225 grams</td>
|Minced Raw Pork (chopped or diced)||1 Cup||225 g||8 oz
    <td>8 ounces</td>
|}
  </tr>
</div>
   
 
</table>
== How much does one cup of minced pork weigh? ==
''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''
<table border="0" cellpadding="2" width="500">
  <tr>
    <td colspan="2"><strong>Ingredient</strong></td>
    <td><strong>US Cups </strong></td>
    <td><strong>Grams</strong></td>
    <td><strong>Ounces</strong></td>
  </tr>
   
  <tr>
    <td>Minced pork</td>
    <td>raw - uncooked</td>
    <td><div align="center">1</div></td>
    <td>225 grams</td>
    <td>8 ounces</td>
  </tr>
   
</table>
===Welfare of pigs===
===Welfare of pigs===
* '''[[RSPCA - Think Pig Campaign‎]]'''
* '''[[RSPCA - Think Pig Campaign‎]]'''
Line 132: Line 108:
[[Category:Meat]]
[[Category:Meat]]
[[Category:Store cupboard items]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]
 
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/bacon|#bacon]] [[Special:Search/pig|#pig]] [[Special:Search/fat|#fat]] [[Special:Search/homecuredbacon|#homecuredbacon]] [[Special:Search/pancetta|#pancetta]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/lardons|#lardons]] [[Special:Search/pigshead|#pigshead]] [[Special:Search/fried|#fried]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/baked|#baked]]
</code><!-- /footer hashtags -->
Retrieved from ‘https://www.cookipedia.co.uk/recipes_wiki/Special:MobileDiff/249613...271215’