The Accidental Smallholder Forum

Food & crafts => Recipes => Topic started by: Tristain on May 09, 2008, 03:32:02 pm

Title: Bacon/Ham
Post by: Tristain on May 09, 2008, 03:32:02 pm

Hello,

I Have just purchased half an organic pig and want to attempt to do some dry cured bacon or ham and was wondering what the difference between the two is.Is it just the cut of meat used or are there different processes involved?

Cheers

Tris

P.S

PLease feel free to laugh at my igornace :D

Title: Re: Bacon/Ham
Post by: pigsatlesrues on May 09, 2008, 04:04:43 pm

Hi Tris and welcome to TAS - it is a wonderful site which I am sure you will enjoy.

To answer your question, this link may help you.

http://www.virtualweberbullet.com/meatcharts.html

It shows you all the different cuts of meat and is a good guide around the carcus of your pig and cows and sheep to.

The River Cottage meat book is a good investment, it is very helpful especially if you are just starting out.

Hope this helps

Kate  :pig:

Title: Re: Bacon/Ham
Post by: Tristain on May 09, 2008, 06:35:48 pm

Ah so basically they are different cuts of meat on the pig.Thanks for the link was very useful.


Cheers

Tris

Title: Re: Bacon/Ham
Post by: carole on May 09, 2008, 06:38:56 pm

Thanks Kate,
Link also helpful to me too

Carole