Difference between Bacon and Ham



One key distinction between bacon and ham is the source of the meat. Many cultures rely heavily on pig farming as a primary means of animal protein production. Many people are thrown off by the fact that it is referred to as "pig flesh" in several distinct contexts. You can get ham and bacon. Pork is also available. Both gammon and muscle are present. In reality, there are dozens of distinct names for various pieces of meat from the same animal, and as bacon and ham tend to be the most perplexing, we'll focus on those here.

To begin, pork is the most used term worldwide for pig flesh. But how exactly does pork end up as bacon or ham? Well, let's find out.

What is Bacon?

Bacon originates from the side of the pig that remains after the head and feet have been removed. But it doesn't happen until after the meat has been cured for quite some time. The cut of flesh from the hog loin is also used to produce bacon. Bacon is commonly made from pig bellies in the United States. Because of this, bacon from the United States and Canada is commonly referred to as "American style" "fatty" or "streaky" bacon outside of these countries. This is because pig belly is solely used in the United States and Canada to make bacon.

Green bacon is the name given to the hog leg after it has been salted and left out for a long time. In the south of England, this cured beef is smoked at low heat using oak wood. The leg−wrapped version of this bacon is known as gammon, whereas pork loin is used to make traditional back bacon.

To prepare bacon for consumption, it is often fried. They crisp up well, and bacon is a popular snack. They are a staple of the Western morning. Bacon can be prepared in a variety of ways, including boiling, smoking, and grilling.

What is Ham?

Ham is cut from the upper thigh, buttock, or the area where the thigh meets the knee. According to etymologists, the term "ham" originates from the verb "hom," which means "to bend the knee." Ham can be wet−cured or dry−cured. Cured refers to the several methods used to prolong the shelf life of foods such as meat, fish, and produce. Ham can be wet−cured or dry−cured. Meat is "dry cured" by rubbing it with a mixture including salt and several additional substances. After that, the meat is dried and aged for some time. Wet−cured beef is either submerged in brine or given an injection of the brine mixture.

Ham is commonly used to make sandwiches and other snacks. There's no way you haven't heard of a ham sandwich before. Ham slices are used to fill the space between the bread in these. Ham is also a popular topping for pizza and other pies.

Differences: Bacon and Ham

The following table highlights how Bacon is different from Ham −

Characteristics Bacon Ham
Cut of the meat Bacon is cured pork flesh, often cut from the ribs or rear of the pig. The pig belly is also used to create bacon in the United States. Ham is cut from the upper thigh, buttock, or the area where the thigh meets the knee.
Preparation Bacon is often smoked after being cured. Ham can be dry cured or wet cured, depending on the method used.
Eating Some common methods of eating bacon include frying, smoking, boiling, and grilling. The typical method of consuming ham is slicing it.
Taste The bacon's crispiness is what makes it so delicious. Comparatively, ham has more moisture than bacon.
Shape Bacon is available in paper−thin slices. You may also eat ham by slicing it very thinly.

Conclusion

Bacon and ham are both generic terms for pig flesh, and the designation "bacon" or "ham" depends on which portion of the pig the meat was originally taken. Bacon and ham are two of the most popular cuts of pork among meat eaters. In addition, bacon from both is commonly consumed with toast and eggs for breakfast. Ham is a popular sandwich filler and pizza topping substitute. Many people enjoy eating both of them because of their high quality and popularity.


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