Ham, Bacon and Gammon

Although every type of meat can be cured, pork's fine-grained and well-lubricated meat seems to create the most juicy and succulent examples, whether they are boiled, fried or roasted.

Ham, bacon and gammon are cured by drying, salting or smoking; nitrates and nitrites are also usually added to enhance the preserving process, creating the characteristic pink colour found in cured pork products.

Bacon comes from the body of the pig, whilst gammon comes from the hind legs; both types of meat are cut from the carcass after the curing process. In comparison, ham (also from the hind legs of the pig) is removed from the carcass before it is salted and cured.