Back bacon

Not to be confused with Fatback.

Roasted unsliced peameal back bacon

Back bacon is bacon prepared from centre-cut boneless pork loin. 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. Unlike other bacon, back bacon is not brined, cured, boiled, or smoked. It is much leaner than streaky 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 much of Canada, "Canadian Bacon", often referred to there as "Peameal Bacon", 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.

Cured back bacon, sliced

See also

• In Australia, it is known as short cut bacon.
• In Ireland, slices of back bacon are also known as a back rashers.
• In the United Kingdom, although other types are available, it is the most popular form of bacon, and thus 'bacon' usually refers to this cut. If other types are available it is often known as back bacon.