Which of the following meat products is NOT cured before smoking?
(a) Breakfast bacon
(b) Ham
(c) Virginia ham
(d) Neither of the mentioned
I got this question in a job interview.
I would like to ask this question from Principles of Food Pickling and Curing-2 in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering