Pork is fresh pig meat, bacon is pork that has been cured. The curing process was originally introduced as far back as Roman times to preserve the annual pig slaughter so that there would be meat available later in the year.
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.
We sell our free-range ham and bacon in a similar way to our pork, again at a cost of just €14.50 per kg.