Bacon and Pork Belly Trivia Quiz

Answer: Omega-3 occurs naturally in only one type of pig.

A Spanish breed of pig called the Iberico, possesses, naturally, omega-3 fatty acids. This is the only pig known to naturally possess omega-3. Also, quite recently at the University of Missouri, 5 cloned and modified pigs were produced with their muscle tissue stacked with omega-3 fatty acids. With any luck, the healthy bacon buttie may soon be here.

Although, the usual governmental interference may hold up this process. These modified pigs abide at the University of Missouri and are kept in very nice surroundings.

Unfortunately, there is precious little likelihood of any one them ever finding their way to our table.

Answer: True

Due to an improvement in rearing and feeding methods over recent years bacon is now recognised as being one of the least fatty meats. It is also rich in many essential vitamins and minerals.

Answer: All of them

Bacon contains all of the above. Iron, in particular, is recognised as being healthy as it can help in warding off anaemia, particularly if taken at an early age.

Answer: Flitch

The correct term is flitch and this refers to a side of bacon. It also refers to a steak cut from the side of certain fishes, such as halibut. The word itself is of Norse/German origin: Norse flesk, meaning ham and German Fleisch, meaning flesh or meat.

Answer: The underside

In the USA the 'belly' is almost always used for bacon. In other parts of the world bacon is made from other parts of the animal, back and side. In Central America and the USA, if you ask for bacon, you will get streaky bacon (as it's known in the UK), or slice/strip, as it's called in the USA.

Answer: 1961

Pork bellies are big business. The unit of trading is 20 tons of frozen, trimmed bellies. Pork bellies can be stored and it is the frozen bellies that are the most actively traded. The typical belly weighs in at around 13 pounds.

Answer: The hind leg

Gammon comes from the hind leg. In the UK it is most commonly cut into steaks, and probably some of the best Gammon comes from Wiltshire UK, where it is traditionally cured. Gammon can be cooked as a full size joint, and when boiled has very little saturated fat. Of 100g, boiled gammon will contain only 4.1g of saturated fat.

Answer: Back bacon

Canadian bacon is a term used in the USA which refers to what is otherwise known elsewhere as back bacon, or any lean cut of bacon. Back bacon is, of course, the leanest cut of bacon. It comes from the loin in the middle of the back of the pig.

Answer: Eat it

Hungarians like to roast their bacon on a stick, whilst at the same time catching the dripping fat on a slice of bread and wolfing it down with a glass of wine, like Palinka. Heart stopping stuff, but it sounds great.
They also have bacon traditionally as part of a cold supper, or cold breakfast, with white bread and peppers, or tomatoes.

Answer: High concentration of brine and low level water activity

The vacuum sealed bag, high concentration of brine and low level water activity prevent the outgrowth of pathogenic organisms; therefore pre-cooked bacon can be stored safely for some time and either eaten straight from the packet, or re heated.
Pre-cooked bacon, by USDA definition, is bacon which has been cooked to a finished yield of 40% or less. Or, more simply, if a pound of raw bacon is cooked to 0.4 pounds or less, then it may be labelled as fully cooked bacon.