Question: What country adds a slice of ham or bacon to the parmiginia?
About the article "Chicken parmigiana", section "Abstract".

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Back bacon is a traditional British cut of bacon sliced to include one piece of pork loin and one piece of pork belly combined into the same cut.
The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts.
Like other bacon, back bacon can be brined, cured, boiled, or smoked.
It is much leaner than American style bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries.
"Canadian bacon" sold in the US can also mean a round, sliced and usually smoked ham product sold in many parts of the US.
In Canada, the term "Canadian Bacon" is not used, but in southern Ontario "Peameal Bacon", as it is referred to there, is a similar product; however it is not smoked but rather set in a brine.
The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays it is generally rolled in yellow cornmeal.
In Canada, "bacon" commonly refers to streaky, or rasher, bacon.
The American use of the term "Canadian Bacon" in reference to a ham-like slice is a source of vexation. 
  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.  
There are many variations on the recipe, all of which involve a cutlet, cheese, and cured pork.
A popular way to prepare chicken cordon bleu is to butterfly a chicken breast, place a thin slice of ham or prosciutto inside, along with a thin slice of a soft, easily melted cheese.
The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried.
Other variations exist where the chicken is baked rather than fried.
Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of the ham. 
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. 
In the Netherlands, a fried egg ("") is normally served on top of a slice of buttered bread (white or whole wheat), often with fried bacon, for breakfast or lunch.
An ' is a dish consisting of two or three fried eggs, sunny-side up.
One version is fried together with ham and cheese (') or bacon and cheese (').
Another version is placed on buttered bread over a generous slice of cold meat, e.g., cooked beef or ham, and usually garnished with a dill pickle.
It is a common lunch dish served in many cafés, lunch rooms and canteens in the Netherlands. '
literally means "thrower-out", and it is also the Dutch word for a "bouncer".
The Dutch name of this fried egg dish probably refers more to the fact that it is quickly made ("thrown out of the kitchen" so to speak) than to the similarly named doorman.