back bacon
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Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It usually includes a portion of the pork belly in the same cut. It is much leaner than side bacon, also called "streaky bacon", which made from only the pork belly. Back bacon is derived from the same cut used for pork chops.[http://www.porkbeinspired.com/cuts/ "Cuts and Nutrition"] National Pork Board website It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found.{{cite web|author=Guise Bule |url=http://www.englishbreakfastsociety.com/back-bacon.html |title=Research : British Back Bacon |publisher=Englishbreakfastsociety.com |date=4 January 2014 |access-date=7 September 2015}}{{Cite web |date=2020-02-18 |title=Types of Bacon |url=https://www.truebites.co.uk/blogs/ask-the-butcher/types-of-bacon?srsltid=AfmBOor2rgJhv08ODIb-njVtv0mgpABtnaQgwfJOzL10_IJODJiVaG7y |access-date=2024-12-06 |website=True Bites Family Butchers |language=en}}
"Canadian" bacon
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File:American Canadian bacon.jpg
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.{{cite web|url=http://www.cooksinfo.com/canadian-bacon|title=Canadian bacon|website=cooksinfo.com|access-date=30 September 2017}}{{cite web |url=http://www.food.com/library/canadian-bacon-601 |title=Canadian Bacon - Kitchen Dictionary |publisher=Food.com |access-date=7 September 2015}} 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 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.
See also
References
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External links
- {{commonscat-inline|Back bacon}}
- [http://www.thepauperedchef.com/2010/04/a-guide-to-bacon-styles-and-how-to-make-proper-british-rashers.html "A Guide to Bacon Styles, and How to Make Proper British Rashers" at thepauperedchef.com weblog]
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