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The Berkshire is a traditional breed of the county of the same name. Until the eighteenth century it was a large tawny-coloured pig with lop ears, often with darker patches. [5]: 551 [6] In the late eighteenth and early nineteenth centuries it was substantially modified by cross-breeding with small black pigs imported from Asia. [5]: 558
Back bacon contains meat from the loin in the middle of the back of the pig. [8] [12] It is a leaner cut, with less fat compared to side bacon. [1] Most bacon consumed in the United Kingdom and Ireland is back bacon. [8] [13] Collar bacon is taken from the back of a pig near the head. [8] [14]
To solve this problem, they mix-bred the Murciano with the Victoria, Tamworth, the Large White and the Berkshire, the Chato Murciano was and still is currently bred for its lean meat and bacon. There were about fifty thousand pigs of this breed in 1865 and more than 100,000 in 1929. The breed originated and was farmed in Murcia, a region in the ...
Photo: ShutterstockWhether you're at the grocery store, butcher shop, or market, shopping for meat can be a tricky game—and sometimes even dangerous. Safety is undoubtedly a top concern ...
Despite increasing research and public concern about processed meats like bacon, U.S. adults have maintained their average intake of nearly 190 grams (about 6.7 oz.) of processed meats per week ...
Bacon and Hams is a 1917 book by George J. Nicholls, a member of the Institute of Certificated Grocers. [a] The book details the then-modern bacon and ham industry beginning with the use of the pig breeds, meat processing and the distribution and pricing of cuts with a focus on the United Kingdom.