The rind of good bacon is always thin, the fat firm and white, or
rather inclined to a pink tinge, and the lean is of a bright red,
tender and adhering close to the bone. If there be any appearance of
yellow, it is rusty. The Wiltshire and Hampshire bacon is best, but
the Yorkshire is much esteemed. Irish bacon is, in general, bad; but
this article is now so re-manufactured in London, as to resemble, in
appearance, the most beautiful Wiltshire bacon.
HAMS.—The Westphalia or bear’s hams, are the best; but the Westmorland,
Wiltshire, and Yorkshire are the most desirable, of the English curing.
Choose these latter short in the shank; and to know whether they are
good, thrust a picked-pointed knife under the bone, and if it comes out
clean and sweet, the ham is good, otherwise it is not.