Best Bacon & Gammon of 2025

Frequently Asked Questions (FAQs)

1. Is bacon and gammon the same?

A bacon joint is a piece of cured pork, made with any cut of meat, unlike gammon. Correctly, gammon is the hind leg cut from a side of bacon after curing and traditionally the cure should be the mildest, but we are getting into the habit of calling any bacon joint suitable for boiling and baking a piece of gammon.

2. What do you mean by bacon and gammon describe?

Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg), ham is just the back leg cured on its own. Like bacon, it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like prosciutto.

3. What is the difference between gammon ham and bacon?

Glorious Gammon This is cured pork from the hind legs of the pig. The curing process is the same as that used for bacon, a highly skilled method of preserving meat using salt (either in a brine solution or dry cured using a salt based rub). Dry curing tends to prduce more subtle flavour and an improved meat texture.

4. What do they call gammon in the US?

A gammon is pretty much the same cut, but is what in the States we call a “fresh ham,” i.e. uncooked. Most hams are sold precooked. By the way, there is another cut that's a lot like ham called “picnic ham” or “picnic” for short in the States.