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[Tony H]

Ham and bacon are "cured" pork products using salts including sodium nitrate, which is also used in pork pies to keep the meat pink as it's cooked. Cured meats have the advantage that the pathegenic bacteria contained in them are rendered more easily destroyed during the cooking process because of the salts present. On the down side sodium nitrate is carsinogenic so is restricted in it's use

[Taxi_Driver]

I came home yesterday with 4 rolled belly pork stuffed slices.....not sure how to cook em, oven or grill  :-/
Reduced from £3.97 to £1 as it was the sell by date......ive thrown them in the freezer for now  

[M0T0RVATE]

Reading this is making me hungry.

mmmmmmmmm ......... Bacon Butties.........

Mind you, has anyone seen Halal Pork??

Pork, bacon, and ham are neither Halal nor Kosher...
They are not permitted foods in these religions (Muslim/Judaism)...

 

[AndyVXR300]

I have some questions about Pork.

Seems silly but I am trying to work out something.

I like pork but hate ham and bacon.

What do they do to ham & bacon to make it inedible (to me)?

As far as I am aware the crucial difference is it is cured.  This is part of a process that changes the form of the meat from straightforward pork to the bacon and ham most of us like.

100 % correct Lizzie

[Turk]

Pigs are the strangest animals.

First they're killed...and then they're cured !!  

[Vamps]

Pigs are the strangest animals.

First they're killed...and then they're cured !!  

 

[Kieran]

I feel offended at this thread since i am a vegetarian

[BigAl]

Bacon is salted and left to stand before either being dried or smoked before being sliced.

Ham is the same although it tends to be a different cut and often arrives cooked (although uncooked ham joints are available).

Its salted to preserve it.

....and hyper saturated salt-solution is injected into the bacon (and ham) to both bulk it up and add 'cheap' weight; the so called "added producer value"

My local butcher doesn`t use any salt in his delicious, home cured, cold-smoked bacon and hams and amazingly they cost only the same as supermarket 'medium' ranges of pork/bacon/ham.

Please support your skilled local butcher/poulterer; if we don`t they`ll soon be be gone and the retail 'giants' will be free to run a provisioning kleptocracy.

As debs says support your local specialist store- the only real advantage a supermarket has is convenience. Price is an illusion
My local off-license has free-range eggs that are far superior to anything sainsburys or waitrose offer and for only a few pence more for 6.
an example of supermarket "pricing" - local waitrose used to sell fresh chickens for roasting for £x, but sold the same chicken pre-roasted for about a pound cheaper!