Bacon and Hams is a 1917 book by George J. Nicholls, a member of the Institute of Certificated Grocers.[a] The book details the then-modern bacon and ham industry beginning with the use of the pig breeds, meat processing and the distribution and pricing of cuts with a focus on the United Kingdom. The meat processing aspects focus on the popular Wiltshire cut of the time, but also includes American cuts as well. The book was described, with approbation, by the Saskatchewan Overseas Livestock Marketing Commission, as an "admirable and important treatise".[1] Despite having entered the public domain, the book is rare and collectible and generated interest for its "unparalleled" anatomical details of pigs found in its fold-out pages.[2]
A modern review called it a "paean to the pig".[2]
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
^Cite error: The named reference sask was invoked but never defined (see the help page).
^ abCite error: The named reference Arnold was invoked but never defined (see the help page).
York City. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types...
accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for barding and larding roasts,...
Turkey bacon is a meat prepared from chopped, formed, cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also...
grilled, and served in a similar manner to bacon. List of hams List of ham dishes List of smoked foods Christmas hamHamand eggs Turkey ham Spam (food)...
Carinthia Schinkenspeck, German "hambacon", typically made from a flat cut of ham with fat along one side resembling bacon, and traditionally soaked for several...
and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon or...
A bacon sandwich (also known in parts of the United Kingdom and New Zealand as a bacon butty, bacon bap, bacon cob or bacon sarnie) is a sandwich of cooked...
Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found...
crackling. Pork belly is also used in the UK to make streaky bacon. In American cuisine, bacon is most often made from pork bellies. Salt pork is also made...
oil. Food portal Wikimedia Commons has media related to Samgyeopsalgui. Bacon – Type of salt-cured pork Korean barbecue – Regional style of food preparation...
Baconand cabbage (Irish: bagún agus cabáiste) is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage...
responsible for the preparation and sale of meat Primal cut – Piece of meat initially separated during butchering List of bacon dishes Food portal "78 RPM...
Quiche Lorraine is a French tart with a filling made of cream, eggs, andbacon or ham, in an open pastry case. It was little known outside the French region...
bacon, also referred to as veggie bacon, vegan bacon, vegan rashers, vacon, or facon, is a plant-based imitation of bacon. It is high in protein and fiber...
carbonara and sauces such as sugo all'amatriciana. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which...
of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal...
Jinhua ham are similar to that of dry-cured Iberian hams but different from light Italian and Parma hams. This is likely due to the longer aging and environmental...
and the United States, where commercially produced hams of various types and quality are marketed and sold as Black Forest ham. Raw ham is salted and...
strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine...
uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked...
This is a list of notable hamsandham products. Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made...
The baconand egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs...
Global Information