PROCESSING OF HAM & BACON

Bacon processing

Fresh pork bellies are shipped to processing companies in large containers called “combo bins.”

Individual bellies undergo the following before being converted into sliced bacon for the consumer:

• Skinned (using a Townsend skinner)
• Trimmed of ragged edges (using Whizard knives)
• Pumped (usually Townsend injector)
• Placed on bacon combs and put on trees or trucks for thermal processing
• Thermal processing
• Chilling
• Pressing
• Slicing (Anco slicer)
  • Premium slices
  • Secondary slices
  • Ends and pieces
• Packaging

Ham processing

There are three general ham processing systems depending on the ultimate product:

• Traditional bone-in cured/smoked ham
• Boneless, premium ham
• Boneless, sectioned or chopped and formed ham

Traditional bone-in cured/smoked ham

Made in the following sequence:

• Arrive at processing plant in “combo bins” in weight range categories
• Trimmed of some of the collar fat and skin (Townsend skinner)
• Pumped
• Netted
• Placed on tree or truck for thermal processing
• Thermal processed
• Chilled
• Wrapped with paper
• Boxed