Question: Which is the country that adds ham or bacon slices to the parmiginia?
About the article "Chicken parmigiana", section "Abstract".

Candidate passages:
Pork is particularly common as an ingredient in sausages.
Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami.
Many brands of American hot dogs and most breakfast sausages are made from pork.
Processing of pork into sausages and other products in France is described as charcuterie.
Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking.
Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly).
Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation.
Non-western cuisines also use preserved meat products.
For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine.
Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured and/or smoked.
In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour.
In Italy, besides being used in cooking, bacon ("pancetta") is also served uncooked and thinly sliced as part of an "antipasto".
Bacon is also used for barding roasts, especially game birds.
Bacon is often smoked, using various types of wood, a process which can take up to ten hours.
Bacon may be eaten fried, baked, or grilled.
A side of unsliced bacon is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America).
Slices of bacon are also known as "collops".
Traditionally, the skin is left on the cut and is known as "bacon rind".
Rindless bacon, however, is quite common.
In both Ireland and the United Kingdom, bacon comes in a wide variety of cuts and flavours, and is predominantly known as "streaky bacon", or "streaky rashers".
Bacon made from the meat on the back of the pig is referred to as "back bacon" and is part of traditional full breakfast commonly eaten in Britain and Ireland.
In the United States, back bacon may also be referred to as "Canadian-style Bacon" or "Canadian Bacon".
The USDA defines bacon as "the cured belly of a swine carcass", while other cuts and characteristics must be separately qualified (e.g.
"smoked pork loin bacon").
"USDA Certified" bacon means that it has been treated for "Trichinella".
The canned meat Spam is made of chopped pork shoulder meat and ham. 
A cheese sandwich is a basic sandwich made generally with one or more varieties of cheese on any sort of bread.
In addition to the cheese, it may also include condiments such as butter or mayonnaise.
Cheese sandwiches can be uncooked, or heated so that the bread toasts and the cheese melts (a dish referred to as a grilled cheese sandwich, toasted cheese, cheese toastie or simply grilled cheese).
A grilled cheese is often heated by placing the buttered slices of bread, with the cheese between the slices, on a frying pan or griddle.
Cheese sandwiches with added meat (such as ham, bacon, turkey and other meats) are generally referred to by more specific names.
If ham is included, for example, the result is a "ham and cheese sandwich".
Grilled cheese sandwiches are often served with soup in the United States. 
Grilled or fried bacon are included in the traditional full breakfast.
An individual slice of bacon is a 'rasher', or occasionally a 'collop'.
Bacon is made in a wide variety of cuts and flavours:  The term bacon on its own suggests the more common back bacon, but can refer to any cut.
Slices from the pork belly (with streaks of meat and fat) are referred to as 'streaky bacon', 'streaky rashers' or 'belly bacon'.
Slices from the back of the pig are referred to as 'back bacon' or 'back rashers', and usually include a streaky bit and a lean oval bit.
Middle cuts with an eye of meat and an extended streaky section are common.
Heavily trimmed back cuts which may consist of just the eye of meat are available.  
  Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
Eggs Florentine substitutes spinach for the ham.
Older versions of eggs Florentine add spinach to poached or shirred eggs  Eggs Mornay – substitutes the Hollandaise with Mornay (cheese) sauce.
Eggs Atlantic, eggs Hemingway, or eggs Copenhagen (also known as eggs Royale and eggs Montreal in New Zealand) substitutes salmon (or smoked salmon) for the ham.
This is a common variation found in Australia, New Zealand, Canada and the United Kingdom .
This is also known as "eggs Benjamin" in a few restaurants in Canada.
Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as "salsa roja" or "salsa brava" ) and hollandaise sauce.
Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
Country Benedict, sometimes known as eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy.
The poached eggs are replaced with eggs fried to choice.
Irish Benedict replaces the ham with corned beef or Irish bacon.
Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
Oscar Benedict, also known as eggs Oscar, replaces the ham with asparagus and lump crab meat.
Eggs Provençal replaces the hollandaise sauce with Béarnaise Sauce.
Russian Easter Benedict replaces the hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
Eggs Chesapeake substitutes crab cake for the ham.
Eggs Hebridean replaces the ham with Black Pudding.
This variation is common in Scotland, using black pudding from Stornoway.
Eggs Abigail consists of the usual eggs Benedict ingredients, however the ham or bacon part is switched with pineapple.
The hollandaise sauce is complemented perfectly by the bitterness of the fruit, which cuts through the rich sauce.
Eggs Abigail first originated at a country house hotel near Colchester with an aspiring hotel manager.
Eggs Francesca replaces the ham with roast duck.
The duck must be flavored with Chinese spices in order to be deemed authentically "eggs Francesca" A spoonful of hoi sin sauce is often drizzled over the dish to add a hint of sweetness, although too much can ruin the flavor of the hollandaise.
Originally created with a Chinese guest in mind at the Wivenhoe House hotel.  
Carmarthenshire’s undulating land is prime dairy and mixed farming country, with lamb and beef both important.
A range of farms specialise in beef production from a range of British and Continental breeds, with Welsh Black becoming more popular, as in other Welsh regions, over recent years.
Several organic farms have made an impact in the county, including Fferm Tyllwyd located at Felingwm Uchaf, producing organic Welsh Black beef steaks.
The farm is a True Taste Wales Award winner and customers are welcome to visit the farm.
Welsh Black beef is matured for 21 days at SJ & S Baker, located at Pontyberem.
The May Organic Farms at Lampeter offer organic highland beef, Welsh mountain lamb and mutton reared on 100 hectares of conservation land.
Welsh Black beef is a speciality of Cig Calon Cymru at Cross Hands, where they have a state-of-the-art butchery linked to their own abattoir and farms.
Dewi Roberts of Fairfach, Llandeilo has his own premium range, which is connected with all the local farmers and draws customers from a wide area, and from internet sales.
Another quality supplier is Cambrian Organics of Llandysul.
Ystrad Traditional Organics based in Brechfa, produces lamb, hogget, mutton and beef from some of Britain’s rarest breeds and was a True Taste of Wales award winner in 2007Pigs are Part of the mixed farming economy.
Traditionally every farm kept a pig as part of the staple diet.
During the winter, the main source of meat was cured ham and bacon from pigs raised on the farm.
Hams were cured in the large chimneys of farm kitchens, which slowly dried the ham and bacon after it had been salted.
This tradition has largely died out, but the remaining producers make hams which are similar to Bayonne, Serrano, or Parma hams.
Freshly cured ham is sliced for grilling, older ham is boiled as a York ham, and ham cured for many months is sliced wafer thin, like Parma ham.
Carmarthen ham has a similar delicious farmyard flavour.
The hocks have the greatest flavour, and need to be boiled a long time to soften the meat.
They make a good base for winter stew, or a summer ‘paysanne’ salad.
Dry-cured Carmarthen Ham can be found at Carmarthen Market.
Five generations of the Rees family have sold ham here spanning 200 years.
and their family were the first commercial producers of dry-cured ham in Britain.
Carmarthen Ham is dry salt-cured and then air dried and sold whole boneless, or sliced thinly and vacuum packed.
Legend has it that when the Romans settled in Carmarthen they stole the recipe and on their return to Italy called it Parma Ham.
The ham is cut in thin wafers and is served like prosciutto or Parma ham, but is saltier.
Carmarthen Ham production remains a cottage industry, in order to keep it a premium product.
Carmarthen Ham is a particular favourite of the Prince of Wales.
The Rees family also produce a short back and streaky bacon.
This is dry-cured for one week and hung for a further three weeks.
It is recommended that the bacon is blanched before frying to remove any excess salt.
The Rees family have more than 80 hams curing at any one time, and it takes nine months to cure they also have a mail order business and travel to the nearby markets of Brecon, Fishguard, Haverfordwest, Pembroke and Cardigan.
Recipes for Carmarthen ham include: ‘Country Ham with Vegetable Stew’, ‘Pancakes stuffed with Carmarthen Ham and Wild Mushrooms with a savoury Custard’, and ‘Salad Paysanne with Carmarthen Ham and Lentils,’ and ‘Carmarthen Ham in Beer’ Carmarthenshire Ham has featured on Rick Stein’s “Food Heroes” The Welsh chef Dudley recommends pork wrapped in Carmarthenshire ham At the Royal Welsh Show 2010, Carmarthenshire Ham was included in the new European Protected Food names initiative for Protective Geographical Indication (PGI) status, which would give European Union legal status to Carmarthenshire Ham.
Carmarthen Market also sells home-made brawn, sausages, pork pies, and faggots.
Faggots can be bought at Ettie Richardson’s Home Baking stall, which sells them fresh every Wednesday, Friday and Saturday.
A & G Williams of Felinfoel produce traditional Welsh faggots and other savoury products.
Brawn is a traditional Carmarthenshire dish, and one Carmarthenshire recipe includes pig’s head and trotters which are rubbed well with salt and then fitted neatly into a crock and left for 2 or 3 days.
The meat is then washed in cold water, placed in a big boiler pan, brought to the boil and then simmered for 3–4 hours until the meat leaves the bone.
The meat is then minced with onions, sage and pepper and then, the liquor strained, and then the mixture simmered for about 15 minutes and then left to cool.
Fets y Cybydd, or the Miser’s Feast, was a very popular dish in Carmarthenshire 100 years ago.
It was made in a saucepan, but can also be made in a casserole.
The bottom of the dish is covered in peeled potatoes, and a sliced onion, with a little salt, covered with water and then brought to the boil.
When the water is boiling, a few slices of bacon or apiece of ham are placed on top.
The lid is replaced and the whole simmered until the potatoes are cooked, and the water absorbed.
The miser was supposed to eat the potatoes one day, mashed up in the liquid, keeping the slices of bacon to be eaten the next day with plain boiled potatoes.