Cuts of Bacon
The cuts and joints do vary from region to region with bacon more
than any other type of meat, and in one place the cut or rasher will be called
one thing, and elsewhere will be called something else.
Back Bacon
This is obviously taken from the back and is boned out.
When cut into rashers, the prime back should have a good eye of meat
and a distinct layer of fat. Back can be used rolled in a joint for
boiling or baking. Use the rashers for frying, grilling or
broiling.
Middle or Through Cut
These are long rashers that combine back and streaky rashers
to give resonably priced rashers. They are in fact 'cut through' the
whole, or in fact, half side of the pig. This also makes a good joint
with or without stuffing.
Streaky Bacon
These are narrow rashers which are lean and fat combined
in one long rasher.
The amount of fat to lean does differ, and the length of rasher varies from
short to very long. Good for frying, grilling or broiling and for adding
, in strips or cubes, to casseroles for flavoring. It's also used for
laying over joints or poultry and game that are short of fat to prevent drying
out during cooking.
Joints can be made from streaky bacon, but they tend to be rather on the
fatty side.
Collar
Prime collar, when boned and rolled, makes one of the best
boiling joints with plenty of flavour and just the right amount of fat around
it. Collar rashers are fairly substantial and basically lean, with
fat around the outside, and can be grilled or fried. Collar joints
vary in size from about 450g / 1lb upwards to a whole joint which weighs
about 3.5kg / 8lb and can be boiled, baked or braised.
Gammon or Ham
The most prized part of the bacon side for leanness and
fine texture with little fat. It is often sold ready cooked, but can
be bought raw as a whole or half gammon, or as small cuts which are known
as slipper, middle, corner and gammon knuckle - most are boned.
Gammon or Ham Steaks and Rashers
Steaks being cut from the prime of the meat are very lean,
about 1cm / 1/2 inch thick ( or thicker ), good to
grill, broil or fry but are expensive. Gammon rashers are the same
but cut very much thinner.
Bacon Chops
These are boneless slices taken from the back and cut from
5mm-2.5cm / 1/4 inch thick, depending on local taste.
Grill, broil or fry.
Forehock
Whole hocks can be bought very inexpensively with the bone
still in, ready to cook, and including the knuckle, weigh about 3-3.5kg /
7-8lb. However, they are often sold boned and rolled so the joints
can be cut to size as required.
Both whole or boned joints can be boiled, braised, baked or cut into pieces
for use in numerous other ways.
Vacuum-Packed Bacon
Both joints, and more usually rashers, are sold in vacuum
packets, which are hygienic and convenient both for the customer and the
shopkeeper. This methord of packing extends the keeping qualities of
the bacon, and the pack will have a 'sell by' and 'use by' date stamped on
them. Once open use as loose cut bacon.