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Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] 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. [ 3 ]
Gammon is a pejorative term popularised in British political culture since the 2010s. The term refers to the colour of a white person's flushed face , which purportedly resembles the type of pork of the same name .
Gammon (tables games), a double win in Backgammon and other tables games; Gammon, a word in Australian Aboriginal English with various meanings, mainly relating to lying or pretence; Gammon (insult), a British pejorative insult term; Gammon (meat), a cut of quick-cured pork leg; Gammon, the rope lashing or iron hardware to attach a mast to a ...
The flavor is, as a consequence, much more intensely smoked and garlic tinged than is the case with Mediterranean-style cured meat and the cuts are typically drier and harder. They are typically served as cold cuts, as part of traditional meze , but are also used as flavoring for various cooked dishes.
The meat is then salted (and was traditionally massaged), stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian ...
This is the pronunciation key for IPA transcriptions of Italian on Wikipedia. It provides a set of symbols to represent the pronunciation of Italian in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
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Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]