Water is added to bacon and ham to make them heavier, so manufacturers can put less meat in each packet and charge a lower price per kg. It’s also added as part of modern curing and brining techniques.
The trouble with added water is that some of it evaporates when you cook – a particular problem with bacon. The excess water stops the bacon going crisp and (perhaps worst of all) makes it shrink.
Not such a problem with ham … but it’s easy to feel ripped off when you see how much water these products contain instead of the meat you think you’re paying for.
The industry blames consumers. They claim people demand products at different price points and this is the only way to provide it.
The good news is you don’t have to put up with it. Our test revealed some brands are much less waterlogged than others.
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