Gammon and bacon are two distinct types of cured pork, though the terms are sometimes used interchangeably. In this article, we’ll explain the key differences between gammon and bacon so you know exactly what you’re getting when you buy these popular meats.
Overview of Gammon
Gammon refers specifically to cured pork from the hind leg of the pig. It is the result of dry-curing or wet-brining the leg which can then be smoked or left unsmoked.
Gammon must always be cooked before eating, unlike some dry-cured hams such as prosciutto. Once gammon is cooked, such as by roasting or boiling, it is often referred to as ham
- Gammon = cured, uncooked pork leg
- Cooked gammon = ham
Gammon is particularly popular in the UK and Ireland as a Christmas dish or cold cut. It can be purchased as a whole leg joint or pre-sliced gammon steaks.
Overview of Bacon
Bacon refers to pork from three different primal cuts that is cured – the pork belly, loin, and shoulder bacon can also be smoked or unsmoked
Some examples of bacon types:
- Pork belly = streaky bacon
- Pork loin = back bacon (with meatier “eye” of loin)
- Pork shoulder = collar bacon
Bacon is almost always sold pre-sliced and ready to cook. Common cooking methods for bacon include pan-frying and oven-baking.
Key Differences
The main differences between gammon and bacon come down to the cut of pork used and how the finished product is sold:
- Cut of pork – Gammon uses only the hind leg, while bacon uses belly, loin, or shoulder.
- Form – Gammon is sold whole or as steaks to cook further. Bacon is ready to eat and sold sliced.
- Cooking – Gammon must be roasted or boiled before eating. Bacon can be cooked immediately.
- Gammon is cured, smoked/unsmoked pork leg, sold whole and requiring cooking.
- Bacon is cured, smoked/unsmoked pork belly, loin or shoulder, sold pre-sliced and ready to eat.
Can They Be Used Interchangeably?
While gammon and bacon both refer to cured pork, they are different enough in cut, form, and preparation that they are not really interchangeable.
Some key considerations:
-
Bacon slices cannot replace gammon steaks in recipes, as they have different textures when cooked.
-
The entire gammon leg joint cannot be used in place of bacon slices, as it requires further cooking first.
-
Pre-sliced gammon would be closer to bacon, but still has a different fat content and flavor profile.
Other Key Differences
Here are some other key differences between gammon and bacon:
-
Fat content – Gammon from the leg is leaner than pork belly bacon.
-
Flavor – Bacon has a more intense pork flavor while gammon is milder.
-
Saltiness – Dry-cured gammon is saltier than brined bacon.
-
Price – Gammon leg joints are usually more expensive per pound than sliced bacon.
-
Nutrition – Bacon has more fat and calories; gammon more protein.
So in addition to the cut, form, and prep differences, the eating experience of gammon vs bacon varies quite a bit in taste, texture and nutrition.
Buying the Right Cured Pork
Now that you know the major differences between gammon and bacon, you can easily buy the right one for your recipe or preferences!
-
Making a Sunday roast? Go for a boneless gammon leg.
-
Need meaty slices for sandwiches or salads? Pick up some back bacon.
-
Want fatty, flavorful strips for breakfast? Streaky or belly bacon is the choice.
Knowing if your recipe calls for gammon or bacon ensures you get exactly the right cured pork product. No more interchangeable guesswork!
Both gammon and bacon are delicious in their own right. Whether you prefer one over the other or enjoy them both, being clear on which is which takes the confusion out of choosing and using cured pork.
The Cuts – Rashers, Joints or Steaks… what’s the difference?
This cut makes an excellent joint which can be boiled or braised. The collar joint may also be sliced into rashers. As a joint it needs to be well soaked before cooking.
Made from the loin or back of the pig, can be dry cured or brine cured. This cut is usually sold as rashers or thick bacon chops. It is lean and cut thinly as rashers. Bacon chops can be fried, grilled or baked. Alternatively a thick piece can also be used for boiling, braising or roasting.
Many people like middle rashers for breakfast because they are cheap and taste like both back bacon rashers and streaky bacon rashers all in one. Usually rolled.
Forehock or Gammon Hock
Hocks provide really tasty meat for casseroles, soups, pies, terrines and mincing.
Streaky bacon is cured pork belly. For some, streaky bacon rashers are the best because they have the right amount of fat and lean meat. They taste best when they’re grilled. A joint of streaky bacon is good boiled and pressed, to eat cold. Streaky bacon gives especially good value for money.
A lean, meaty cut for boiling, braising, roasting or baking. This is a prime joint and a convenient size for many uses. Gammon steaks are usually cut from this joint. They are excellent grilled or fried.
For more information see www.lovepork.co.uk
Ham ,bacon , gammon their uses varieties and difference
What’s the difference between Ham and Gammon?
My understanding is: Ham and gammon both come from hind legs and are cured meat, but gammon is the raw state. Bacon is cured meat from the back and belly. In the US, bacon is “pork belly”, cured, smoked, and optionally sliced. Not really part of the “ham”. Not sure I’ve ever heard “gammon”. @WS2 – It’s known as “Canadian bacon”.
What is the difference between Bacon and Gammon?
Bacon and Gammon are one such pair of meats that has different nutritional contents and uses. Bacon comes from the pork belly, while gammon comes from the hind leg. Bacon is smoked or cured, while gammon is often cured, boiled, or roasted. Bacon is thinner and has more fat, while gammon is thicker and leaner. What is Bacon? What is Gammon?
What is the difference between bacon rashers and Gammon?
Bacon is named according to the part where it was derived. For example, back bacon rashers come from the back of the pig, while streaky bacon comes from the belly part. Middle bacon rashers can be derived from the belly or loin of the pig. Gammon as a dish, on the other hand, was recognized later, in 1486.
What is the difference between Ayrshire Bacon and Gammon?
In Scotland, Ayrshire bacon is excellent and the rasher is rolled so the bacon rasher has a round appearance. Good bacon and gammon does not ooze white stuff, nor does it shrink much when it is fried. Gammon is always cut thicker and is composed mostly of meat like a ham slice. It also tastes different.
Can Gammon be used as a substitute for back bacon?
Update: Based on your images above, yes gammon can be used as a substitute for back bacon. In England good bacon is dry salted, (without sugar) and is mostly cut from the back and side of the pig and has a ‘pork chop’ appearance, with an eye (tenderloin), and muscle streaks and fat attached to the tail end (side of the ribs).
What is Gammon meat?
Gammon is meat from the hind leg of pork after it has been cured by bringing 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.