Back bacon is a cut of

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

that includes the

pork loin File:British Pork Cuts.svg, 250px, British cuts of pork poly 187 219 187 194 173 196 Trotters poly 372 226 373 207 361 204 359 216 Trotters poly 171 141 166 104 287 117 294 152 Belly poly 167 102 178 27 315 23 274 102 Loin poly 361 201 371 18 ...

from the back of the pig. It may also include a portion of the

pork belly Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian ...

in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut of bacon used in British and

Irish cuisine Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has evolved from centuries of social and political change and the mixing of different cultures, predominantly with those from nearby ...

, where both

smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and '' lapsang souchong'' tea are often smoked. In Europe, alder is the tra ...

and unsmoked varieties of bacon are found.

"Canadian bacon"

"Canadian bacon" or "Canadian-style bacon" is the term commonly used in the United States for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and sliced thick. The name was created when this product was first imported from Toronto to New York City. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types because of its lean cut. The term "Canadian bacon" is not used in Canada, where the product is generally known simply as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States.

Peameal bacon Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies, who came to Canada from England i ...

is a variety of back bacon popular in Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked.

References

External links

*
"A Guide to Bacon Styles, and How to Make Proper British Rashers" at thepauperedchef.com weblog
{{Pigs, state=collapsed Cuts of pork Smoked meat

"Canadian bacon"

See also

References

External links