Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries. It is one of the most commonly consumed meats worldwide.
Cuts of Pork: There are different systems of naming for cuts in America, Britain and France.
Look Here: http://en.wikipedia.org/wiki/Pork#Cuts
Ham is a cut of meat from the thigh of the hind leg of an animal, usually a pig.[1] Nearly all hams sold today are either fully cooked or cured.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Some Facts about Pork
ReplyDeletePork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries. It is one of the most commonly consumed meats worldwide.
Cuts of Pork: There are different systems of naming for cuts in America, Britain and France.
Look Here: http://en.wikipedia.org/wiki/Pork#Cuts
Ham is a cut of meat from the thigh of the hind leg of an animal, usually a pig.[1] Nearly all hams sold today are either fully cooked or cured.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.