Back bacon

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Cured uncooked back bacon, sliced
American "Canadian-style" bacon

Back bacon is a cut of cured bacon sliced to include both the pork loin from the back and a bit of pork belly in the same cut. It is much leaner than American style side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.[1] It is the most common cut in Britain and Ireland, where both smoked and unsmoked varieties are sold.[2]

"Canadian bacon"[edit]

"Canadian bacon" or "Canadian-style bacon" is the American name for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced.[3][4] "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.[4]

The term "Canadian bacon" is not actually 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.[4] Peameal bacon is a variety of back bacon popular in southern Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked.[3]

See also[edit]

References[edit]

  1. ^ "Cuts and Nutrition" National Pork Board website
  2. ^ Guise Bule (4 January 2014). "Research : British Back Bacon". Englishbreakfastsociety.com. Retrieved 7 September 2015. 
  3. ^ a b "Canadian bacon". cooksinfo.com. Retrieved 30 September 2017. 
  4. ^ a b c "Canadian Bacon - Kitchen Dictionary". Food.com. Retrieved 7 September 2015. 

External links[edit]