Liha töötlemine
The Figure 18.2. Whole sides were cured in traditional
maturation period was believed to be impor- Wiltshire curing, but most modern bacon derives
from the loin and belly, which produce back bacon
tant for flavor development and to improve and streaky bacon, respectively. Often the shoulders
sliceability. are used for sausages and the hindlimb for ham.
Bacon 329
Modern Bacon Production and fed a commercial concentrated diet. The
pigs have a fast growth rate and are slaugh-
Although some Wiltshire-style bacon is still
tered at 90–110 kg when they are 5 to 6
annaabi.ee 
