CUTS OF HAM, BACON & GAMMON

CUTS OF BACON 

Streaky & Flank Bacon

These are used diced for soups or to add flavour to stews.

For Boiling & Stewing

All cuts are suitable. but the lean pieces (forehock, gammon, collar) are sometimes casseroled or stewed whole, tied with string.

For Frying or Grilling

All cuts are suitable but rashers are usually cut from the back. streaky or collar. Steaks are cut from the gammon or prime back.

For Baking

Large lean pieces are generally used – whole gammon or ham, whole gammon hock, large piece of back, whole boned and rolled foreHock or either of the collars. These cuts are usually boiled first before baking.

CUTS OF HAM

CUTS OF GAMMON