All you need to make your own sausages.
Make your own hamburgers.
Sweet, dry and smoked cures, slicers, meat hooksBacon is cured through either a process of soaking in brine or using plain salt (dry curing). The former may reduce considerably in cooking due to the release of water in the meat, In the United Kingdom and Ireland smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of Back Bacon is preferred to the bacon from the belly is referred to as Streaky Bacon due to the prominence of the bands of fat. An individual slice of bacon is a rasher, or occasionally a collop, bacon comes in a wide variety of cuts and flavours:The term bacon on its own suggests the more common back bacon, but can refer to any cut. Slices from the pork belly are referred to as streaky bacon, streaky rashers or belly bacon. Slices from the back of the pig are referred to as back bacon or back rashers. These usually include a streaky bit and a lean oval bit, and are part of the traditional full breakfast.
