Difference between bacon and gammon
Bacon vs gammon:
It would be justified to say that the one thing that bacon and gammon have in common is the pig. They are both derived from pig. Bacon have always been a staple in every household since time immemorial and it was just recently that gammon came in to the scene and since then, bacon and gammon have always been constantly contrasted and pricked for similarities. However, bacon and gammon are two different foods which have their own characteristics, flavors and their own unique qualities because of which some people prefer the comfortably familiar taste of bacon while others prefer the equally satisfying flavor of the gammon.
Bacon is a staple in every household and a popular breakfast in many cultures, which is most often coupled with eggs, rice or bread. Bacon is the cured meat derived from pig which is prepared by first curing the pig meat with large quantities of salt, brine or dry packing which is then dried for weeks or months in cold air, boiled or smoked. Bacon is usually obtained from the side and back cuts of pork except in USA where it is almost always prepared from the pork belly. The word bacon is derived from the Old High German “bacho”, meaning “buttock”, “ham” or “side of bacon” which also coincides with the Old French word “bacon”. Bacon is usually fried to be eaten while it can also be smoked, grilled and boiled as well. Some common ingredients utilized in the making of bacon can be listed as sodium nitrite, sodium nitrate or potassium nitrate, sodium ascorbate or erythorbate which are added to accelerate curing and stabilize color during the curing process.
Gammon is derived from the front leg area of the pig which also provides ham. Gammon was recognized as a dish in 1486 and it has been revered as a delicacy ever since. Gammon is usually smoked and yet, according to the part of the pig that the gammon came from, the manner in which gammon is prepared varies greatly. For example, the middle gammon, which is also called the fillet gammon which is derived from the front part of the leg is usually cooked either by boiling or roasting. Slipper, knuckle end, and corner gammon are other parts of gammon which are also known as lean grilling rashers are usually roasted, ideally.
What is the difference between gammon and bacon?
While both bacon and gammon hold high points for flavor and richness, the difference between these two highly preferred dishes has long since confused many. The reason may be the fact that both these food items are derived from the pig. Both gammon and bacon can be either dry cured or wet cured and both can be smoked as well. During dry curing, salt and sugar are readily used whereas wet curing involves copious amounts of brine. Whatever said and done, the two products should be prepared in a way that no odor or dampness should be experienced in the meat. However, the difference between gammon and bacon can be felt very clearly first and foremost in their texture. Gammon is much thicker in texture than bacon which is a sure way of telling them apart. Gammon is also much more expensive than bacon which is readily used in almost every household across the globe. Also, bacon was the first to be introduced when it was brought in to the world in 1330 by the Teutons and Dutch. Gammon was introduced much later in the year 1486 which makes it a bit of a latecomer when compared to bacon.