Deciphering the Distinctions Between Gammon and Bacon

Gammon and bacon are two of the most popular cured and smoked pork products. But what exactly sets gammon apart from bacon? While both originate from the pig, they come from different cuts and undergo slightly varied curing processes.

Understanding the key differences helps you choose the right one for your recipes and cooking needs Let’s explore what defines these flavorful cured meats

Defining Gammon

Gammon refers specifically to cured pork from the hind leg of the pig The leg is salt-cured, sometimes smoked, and occasionally sugar-cured as well. Gammon can be sold raw to be cooked later It’s also often sold pre-cooked as an entree roast.

Whole legs are cured intact with the bone still in. Gammon joints or steaks come from slicing the leg into individual portions. Since it originates from the leg, gammon contains less fat than other pork cuts. It has a distinctly savory, salty flavor from the curing process.

Gammon is not to be confused with a fresh pork leg before curing. The raw cured leg is called gammon. Once gammon is cooked it takes on the name of ham or roast ham. But in its raw cured state it’s called gammon. This differentiation seems to mainly apply in the UK.

All About Bacon

Bacon refers to cured pork belly that is smoked and sliced before sale. It can also come from other areas like the pork loin, jowl, or collar. These cuts contain more fat than the leg, resulting in flavorful streaks within the lean meat.

After curing, smoking lends bacon its signature flavor. It can be cold smoked for a day or two to add flavor without cooking it. Or hot smoked at higher temperatures which also cooks it fully. The final result is sliced and packaged bacon ready for quick cooking.

So while gammon and bacon both use curing and smoking techniques, bacon is brined and smoked much faster compared to traditional dry-cured gammon.

Key Differences Between Gammon and Bacon

Let’s recap the main points that distinguish gammon vs. bacon:

• Cut of meat – Gammon is from the hind leg, while bacon is from the belly, loin, jowl, or collar.

• Bone – Gammon often has the leg bone still in, bacon is boneless.

• Fat content – Gammon is leaner than bacon.

• Curing method – Gammon is dry cured or brined. Bacon is cured and smoked quicker.

• Cooking method – Gammon is often boiled then roasted. Bacon is pre-cooked through smoking.

• Flavor – Gammon has a straightforward ham flavor. Bacon is smokier with fat-driven flavors.

• Uses – Gammon is a standalone roast or slices. Bacon plays a supporting role in dishes.

So while both cured, the different cuts, fat contents and curing methods set gammon and bacon apart.

Popular Preparations of Gammon and Bacon

There are a few common ways that gammon and bacon are prepared and sold:

Gammon Styles

• Bone-in gammon joint – The traditional leg roast, often has skin on.
• Boneless gammon roast – More convenient for carving and serving.
• Smoked gammon – Dry cured with added smoked flavor.
• Gammon steaks – Thick steaks cut from the cured leg.
• Gammon strips – Strips sliced across the grain of the leg.

Bacon Styles

• Smoked streaky bacon – From the fatty belly with smoke flavor.
• Smoked back bacon – Meatier texture than streaky.
• Unsmoked back bacon – Known as “green” bacon.
• Thick-cut bacon – Thicker sliced and chewier texture.
• Middle bacon – Combination of back meat and streaky strips.
• Slices – Ready for quick pan-frying or baking.

These are some of the most common presentations you’ll find for gammon and bacon. Looking for gammon joints or bacon slab? Check with your local butcher shop or specialty online meat market.

How to Cook Gammon and Bacon

Both meats require very different cooking methods:

• Gammon – Must reach safe internal temperature, so it’s traditionally simmered or boiled first. Then the joint can be roasted uncovered to brown and caramelize the outside coating glaze.

• Bacon – Slices can be pan fried, baked on racks, or microwaved between paper towels. Since it’s pre-cooked from smoking, just needs reheating until warm and crispy.

If boiling a bone-in gammon joint, save the flavorful broth for cooking peas, lentils, or cabbage. Bacon drippings can be reserved for creating savory pan sauces and gravies.

Key Uses for Gammon and Bacon

These cured pork cuts serve different culinary roles:

• Gammon makes an impressive main course meat when roasted with glazes and side dishes. It can also be sliced as a sandwich filler or addition to salads.

• Bacon plays a supporting role by adding smoky depth and umami flavor to all types of dishes. It tops burgers and breakfast sandwiches, but also shines in pastas, Brussels sprouts, soups and more.

• Diced gammon adds hearty texture to peas, pasta bakes, frittatas and omelets. Crumbled bacon can be sprinkled over anything for an instant flavor boost.

While both are flavorful in their own right, gammon suits center-stage dishes while bacon excels as the sidekick.

Purchasing and Storing Gammon and Bacon

When shopping for gammon and bacon:

• Look for gammon joints with creamy white fat, not yellow, and light pink lean meat. The cured meat should look moist, not dried out.

• Choose bacon with long slices of uniform color. Avoid any with an overly salty or bitter smell.

• Opt for vacuum-sealed packaging when possible to prevent drying out.

• Store opened gammon tightly wrapped for 3-5 days. Use bacon within a week.

• Freeze extra gammon joints or bacon packs for 2-3 months. Thaw overnight before cooking.

Buying from a local butcher provides the freshest selection. Vacuum-sealed pre-packaged gammon and bacon also makes for easy storage.

Satisfying Your Cured Pork Cravings

Whether you’re preparing a impressive roast gammon or some breakfast bacon and eggs, now you know how to select the right cured pork for your needs.

Gammon and bacon each have their own distinct flavors and uses that make them difficult to substitute for one another. Now that you understand their differences, you can enjoy these smoked treats to their full potential.

So next time a recipe calls for some bacon or you’re craving a Sunday gammon, use this guide to get the best results from your cured pork. A little knowledge goes a long way when it comes to fully appreciating and enjoying gammon and bacon.