The difference between ham and bacon is that it takes a long time to make ham, and it is also made from better parts. Bacon is pork, and it is also a relatively simple pickled product. The workmanship is not complicated. Ham is a high-grade pickled product. Braised ham is very popular in the south of China, among which Jinhua live animals and Xuancheng salt legs are the most famous, with thin skin and claws, bright red and white color and plump meat. Jinhua ham has a long history and is well-known at home and abroad. It is different from foreign "western ham", not canned cooked meat products, but pickled pork products.
Ham meat can be eaten directly raw, while bacon needs further cooking to have a good taste, but it belongs to pickled products. Bacon is soaked in soy sauce, sugar, wine, etc. And air drying. Ham is made by soaking pig's hind legs with salt and air-drying through complicated procedures.
Can ham meat cause cancer? Air-dried meat products cause cancer. Ham, like many sausages, contains a lot of salt, which naturally produces carcinogens. Ham and sausage are cured, smoked and air-dried. Such processing methods often produce carcinogens such as benzopyrene, heterocyclic amines and nitrosamines, so it is only a matter of time before processed meat enters the list of carcinogens of the International Cancer Research Center.
It is best to eat fresh meat, which is also the most nutritious. However, sometimes, for the sake of taste, we will choose bacon. In fact, it is best to cook it to reduce the harm of pickled products to human body. Ham is red and white, bright in color, fat and thin, and tastes fat but not greasy, while bacon is dark red, contains more fat and is milky white, and the meat is dry, tight and elastic. Ham is usually used as a side dish to refresh yourself, and bacon is used as the main course to cook.