Back bacon
Back baconis a cut ofbaconthat includes thepork loinfrom the back of the pig. It may also include a portion of thepork bellyin the same cut. It is much leaner thanside baconmade only from the pork belly. Back bacon is derived from the same cut used forpork chops.[1]It is the most common cut of bacon used inBritishandIrish cuisine,where bothsmokedand unsmoked varieties of bacon are found.[2]
“Canadian” bacon[edit]
Canadian bacon(orCanadian-style bacon) is the term commonly used in the United States for a form of back bacon that iscured,smoked and fully cooked, trimmed into cylindrical medallions, and sliced thick.[3][4]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.[4]
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.[4]Peameal baconis 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.[3]
See also[edit]
References[edit]
- ^"Cuts and Nutrition"National Pork Board website
- ^Guise Bule (4 January 2014)."Research: British Back Bacon".Englishbreakfastsociety.Retrieved7 September2015.
- ^ab"Canadian bacon".cooksinfo.Retrieved30 September2017.
- ^abc"Canadian Bacon - Kitchen Dictionary".Food.Retrieved7 September2015.
External links[edit]
Media related toBack baconat Wikimedia Commons- "A Guide to Bacon Styles, and How to Make Proper British Rashers" at thepauperedchef weblog
