Difference Between Bacon and Gammon
Table of Contents
Food items offer a wide variety of choices to consumers. There are a plethora of meat options available to an individual. Therefore, it may be hard to choose one out of the many. Bacon and Gammon is one such pair of meats that has different nutritional contents and uses.
Bacon and Gammon
The main difference between bacon and gammon is that bacon refers to salt-cured pork manufactured from different types of cuts. In contrast, gammon is meat from the hind leg of pork. Bacon can be baked, fried, smoked, cooked, or grilled. In contrast, gammon can be wet cured.
Bacon comes from the belly or lower fatty parts of the back. Bacon has several uses in the cooking of several food items. In breakfasts, bacon has a use as a side dish. In addition, bacon has a use as a flavour or accent in bacon crumbles in a salad. In terms of the nutrient constitution, a 10-g slice of cooked side bacon contains 3 g of proteins, 205 mg of sodium, and 4.5 g of fat.
Gammon is the bottom end of a whole side of bacon. To become edible, a gammon has to be cooked before consumption. The word gammon has popularly been in use in the United Kingdom and Ireland. Gammon can be cooked and served fresh. Gammon is a prominent source of protein and has a lower sodium composition.
Comparison Table Between Bacon and Gammon
| Parameters of Comparison | Bacon | Gammon |
| Definition | Bacon refers to a salt-cured pork manufactured from different types of cuts. | Gammon is a meat from the hind leg of pork after it has been cured by brining or dry salting. |
| Origin of Word | The origin of the word bacon comes from the Proto-Germanic bakkon meaning back meat. | The word gammon originates from the Middle English word gambon as a substitute for ham. |
| Ways of Cooking | Bacon can be eaten baked, fried, smoked, cooked, or grilled. | Gammon can be wet cured. |
| Types | The various categories of bacon depend on the thickness of the slices. | Gammon is obtained from the joint legs of the front legs of the pig. |
| Proneness to Disease | Colorectal cancers | Coronary Heart Disease |
What is Bacon?
Bacon refers to salt-cured pork manufactured from different types of cuts. Usually, bacon is formed from the belly or less fatty parts of the back. Bacon has several uses in the cooking of several food items. In breakfasts, breakfast is used as a side dish. In addition, it is used as a central ingredient in bacon, lettuce, and tomato sandwiches.
Another prominent use of bacon is in barding and larding roasts. It may also be used to flavour or insulate roast joints by being layered onto the meat. The origin of the word bacon comes from the Proto-Germanic bakkon meaning back meat. In addition, bacon has a use as a flavour or accent in bacon crumbles in a salad.
In terms of the nutrient constitution, a 10-g slice of cooked side bacon contains 3 g of proteins, 205 mg of sodium, and 4.5 g of fat. The proportion of fat, sodium, and protein varies depending on the cut and cooking method. There are some alternatives to bacon which include turkey bacon, macon, and vegetarian bacon.
Research has demonstrated that the consumption of processed meats has several disadvantages. The demerits include increased mortality, cardiovascular disease, cancer, and type 2 diabetes. WHO suggests that people who consume excess bacon are prone to colorectal cancers. To conclude, bacon shall be consumed only in a healthy proportion.
What is Gammon?
Gammon is meat from the hind leg of pork after it has been cured by brining or dry salting. In other words, gammon is the bottom end of a whole side of bacon. To become edible, a gammon has to be cooked before consumption. The word gammon is popularly used in the United Kingdom and Ireland. In other regions, there is no hard distinction between gammon and ham.
The word gammon originates from the Middle English word Gambon as a substitute for ham. Gammon is easily available in supermarkets either as a full joint or sliced as steaks. Gammon can be cooked and served fresh. Gammon is a prominent source of protein and has a lower sodium composition. Thus, it is ideally good for consumption.
Although gammon is ideal for health, the intake should be limited to only one serving now and then. In comparison to deli ham, gammon is an ideal choice. An excess amount of gammon can result in increased proneness to coronary heart disease and stroke. Therefore, it is very important to ensure the rightful consumption of gammon.
Gammon hock is the back end of the joint. As a result, it contains more connective tissue and sinew. As a celebratory dish, gammon hock is served as a dish at Christmas in the United Kingdom and Ireland. The cooking procedure of gammon is similar to that of gammon. To conclude, gammon has several nutritional values.
Main Differences Between Bacon and Gammon
Conclusion
Thus, bacon and gammon have considerable differences. The origin of the word bacon comes from the Proto-Germanic bakkon meaning back meat. On the other hand, the word gammon originates from the Middle English word Gambon as a substitute for ham. Research has demonstrated that the consumption of processed meats has several disadvantages.
Prominent use of bacon is in barding and larding roasts. It may also be used to flavour or insulate roast joints by being layered onto the meat. To conclude, bacon and gammon vary considerably.
References
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