What is the difference between pork type and bacon pigs?

There is no such thing as a separate breed of pig specifically for bacon. All pigs can be used to produce bacon, it's just a matter of how the meat is processed.

Here's what's important to understand:

* Pork Type: This refers to the breed or type of pig. Some breeds are known for specific qualities like meat marbling, leanness, or growth rate.

* Bacon Pigs: This is not a specific breed. Instead, it refers to how the pig is processed. Any pig can be used to make bacon, but certain breeds are favored for their specific characteristics.

Breeds Favored for Bacon:

* Yorkshire: This breed is known for lean meat and good growth rate.

* Hampshire: Hampshires have a higher marbling, which contributes to a juicier and more flavorful bacon.

* Duroc: Durocs are known for their marbling and flavorful meat.

Processing for Bacon:

The key difference is that bacon is created from the pork belly of the pig. This part of the pig is cured with salt, sugar, and spices, then smoked. The curing and smoking processes give bacon its distinctive flavor and texture.

In Summary:

It's not about the breed of pig, but about the part of the pig used (belly) and the processing method (curing and smoking) that determines whether the meat becomes bacon.