SPAM: Now with three kinds of pig!  The ingredients label for a
can of Hormel's SPAM with bacon — that non-perishable staple of
survival kits the world over — lists "pork," "ham" and "bacon."
Separately. In that order.  So what the heck is the difference
between the three?  According to Wired's Patrick Di Justo, when
it comes to naming pig parts, it's all about specifics. The
USDA's extensive glossary of food terminology designates that
ham is "the hind leg of a pig that's been preserved, colored,
and flavored through a process known as curing"; pork is simply
"meat from hogs" (Di Justo says Hormel's ham typically hails
from a hog's shoulder region); and bacon is "the cured belly of
a swine carcass."  "Large-scale curing is usually done by
injecting a brine solution into the belly of a butchered swine.
The brine contains sodium erythorbate, an antioxidant that's
chemically similar to vitamin C," explains Di Justo. "But it's
not here to prevent scurvy; instead it boosts the conversion of
the sodium nitrite in