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{{Short description|1917 book by George J. Nicholls}}
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== Terminology ==
The term bacon in this book does not refer to the sliced and pre-packaged bacon that is ubiquitous in American markets, but instead the cured whole side of the pig.<ref name="Arnold" /> Furthermore, the differences between bacon in the United States and in the United Kingdom are quite pronounced, and the book refers only to cuts common in the United Kingdom. The cut that is used to produce "American bacon" is a cut referred to as "streaky bacon" in the United Kingdom.<ref name="Paupered">{{cite web |url= http://www.thepauperedchef.com/2010/04/a-guide-to-bacon-styles-and-how-to-make-proper-british-rashers.html |title=A Guide to Bacon Styles, and How to Make Proper British Rashers |publisher=The Paupered Chef |date=April 21, 2010 |
== Content ==
This book's target audience is not the common consumer of pig meat, but the grocer who would sell the products to the masses. The goal of the book was to aid in the proper handling, selling and profiting from the business of selling [[pork]]. Furthermore, Nicholls noted that this book would come to fill a need for the students who would be taking the Institute of Certificated Grocer exams.<ref name="Nicholls" />
The book is divided into nine chapters with seven appendices.<ref name="Nicholls" /> The first chapter details the pig and its use in antiquity before summarizing the nutrient components of pork in comparison to [[beef]].<ref name="Nicholls" /> The second chapter opens with the defining characteristics of a good bacon pig. The six principal breeds of the United Kingdom at the time were the [[Large White pig|Large White Yorkshire]], the [[Middle White]], the [[Tamworth pig|Tamworth]], the [[Berkshire pig|Berkshire]], the [[Lincolnshire Curly Coat|Lincolnshire Curly-Coated]] and the [[Large Black pig|Large Black]].<ref name="Nicholls" /> The Large White Yorkshire breed is traced to [[Robert Bakewell (agriculturalist)|Robert Bakewell]] and highlights the importance of the breed for its quick maturity, rapid fattening and providing a long side.<ref name="Nicholls" /> Though also credited for the breeding of the [[Small White pig]], Bakewell was secretive in his work and evidence of his pig breeding (as a whole) cannot be confirmed.<ref name="Bakewell 1">{{cite web |url= http://www.le.ac.uk/el/newdishley/animals.html |title=Bakewell's Animals |publisher=Centre for English Local History at the University of Leicester |
The third chapter details the industry outside the United Kingdom.<ref name="Nicholls" /> The fourth chapter discusses the current practices of the bacon factory, including the stages in which the pigs are received, killed, branded and processed.<ref name="Nicholls" /> The usage of the entire carcass is covered, from the blood to the fat and hair of the pig. Chapter five details the distribution and wholesale centers of the industry and the terms and regulations used.<ref name="Nicholls" /> Chapter six details the selection and grading of the cuts, beginning with the most popular Wiltshire cut.<ref name="Nicholls" /> Chapter seven and eight details the retail distribution of the bacon, and dividing the Wiltshire cut into different cuts and pricing.<ref name="Nicholls" /> Chapter nine concludes with the retail distribution of the American and Canadian cuts.<ref name="Nicholls" /> The book includes fold-out anatomical charts that were popular during the time.<ref name="Arnold">{{Cite web |last=Arnold |first=Dave |title=Bacon and Hams (1917): Our First Book Review |work=Cooking Issues |publisher=French Culinary Institute |date=1 December 2009 |url= http://www.cookingissues.com/2009/12/01/pigplatei/ |
== Release and recognition ==
[[File:BaconAndHams_1917_Frontispiece.jpg|thumb|right|upright=1.6|The "unparalleled fold-out pig"]]
''Bacon and Hams'' was first published in 1917 by the Institute of Certificated Grocers and printed by Richard Clay & Sons of London.<ref name="Nicholls" /> A second edition was published in 1924.<ref>{{cite book |title=Bacon and Hams |
==See also==
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