Nope you have cured pig which is a ham or smoked (insert name of pig part/animal part.



fromthat article



The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated to prevent trichinosis,[4] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[5]



What you mistakenly call rashers IS bacon. everything else is just cured/smoked pig. (most of which are great fied up next to an egg or by themselves on a nice toasty bread with a dab of jam or maple syrup, or real bacon)





Sorry We are American so we must right.........of course we also call some mouth wash Beer and still haven't come to grips with FOOTBALL that you must never touch with hands during play of game.........We also never stand in a CUE that is for records or cd's in a player we Stand In Line.



And even amongst ourselves we argue. Thirsty, ask for a soda in NYC , but POP in New England and elsewhere(depending). Soda after all is carbonated water only.



And if you want a drink of water in NY you ask for the water fountain in New England pople will have you looking for a Park where you will find a huge public water display. What you really want is a bubbler!!!!





Althings aside I guess I can beak down and call it bacon, but it sure looks like a cured ham to me!!



Chuckle