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
