Pork is fresh pig meat. Bacon is pork that has been cured. Ham is pork that has been cured and comes from the hind leg of the pig.
There are so many different ‘cures’ throughout the world from Parma to Prosciutto, to smoking, etc.
We use a ‘wet’ cure which means that the pork is steeped in brine, but is not injected with water. There are no phosphates added to our bacon. At the end of the process the pork has now become bacon.
Other terms used for bacon include gammon and ham. These are actually cuts from the hind leg of the pig, and are usually cured in a similar way to bacon.
It is possible to even ‘home cure’, just by rubbing salts and herbs into your pork and storing in your fridge for a time. Should you choose to buy a full or half pig… you could invent your own special ‘cure’.