Liha töötlemine
is produced from boneless pork belly that is by a traditional Wiltshire process (Fig. 18.1).
hot smoked, sliced thinly, and vacuum This involved three distinct stages: injection,
packed (Andersen 2004), while in Ireland immersion, and maturation. The process has
and the United Kingdom, the most popular been described elsewhere (Hughes 1988;
bacon is made from cured pork loins. In con- Varnam and Sutherland 1995; Ranken 2000;
tinental Europe, bacon lardons (cubes) are Lawrie and Ledward 2006).
used mainly as a cooking ingredient.
Salt (sodium chloride) and nitrite are
essential for curing, although nitrates (sodium Injection of Pork Sides
or potassium) are still used in some brines. Whole sides, usually bone-in and rind-on,
Both major ingredients, salt and nitrite, are were injected with a brine containing salt,
multifunctional. Salt acts as a preservative by nitrate, and nitrite. Injection was carried out
annaabi.ee 
