18. Bacon

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Peter R. Sheard

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch18

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Sheard, P. R. (2010) Bacon, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch18

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Bristol BS40 5DU, Avon, UK

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • bacon;
  • traditional wiltshire curing;
  • immersion in a “live brine”;
  • slaughter and chilling;
  • pig production and slaughter;
  • production - rubbing dry-curing ingredients manually into surfaces of exposed lean tissue;
  • low-salt bacon;
  • lower nitrite levels;
  • changes in maximum permitted levels of nitrate and nitrite in bacon;
  • incidence of PSE condition in UK pork industry


This chapter contains sections titled:

  • Introduction

  • Processing Stages

  • Issues Facing the Industry

  • References