Back bacon
In today's article we are going to talk about Back bacon, a topic that undoubtedly generates interest and curiosity in many people. Back bacon is a topic that has been the subject of debate and study over the years, awakening conflicting opinions and generating a great impact on society. From its origins to the present, Back bacon has played an important role in different areas, influencing the way we think, act and relate to the world around us. Throughout this article, we will explore different aspects of Back bacon, analyze its implications and discuss its relevance today. Get ready to immerse yourself in the fascinating world of Back bacon!
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut, in which case it is called "middle bacon".[1] It is much leaner than side bacon, also called "streaky bacon", which is made from only 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, where both smoked and unsmoked varieties of bacon are found.[2][3]
"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.[4][5] 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.[5]
The term "Canadian bacon" is not used in Canada, as bacon made from trimmed lean eye of the loin is not generally available. In Canada all Bacon made from pork loin is known as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States.[5] 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.[4]
See also
References
- ^ https://www.bbcgoodfood.com/glossary/bacon-glossary
- ^ Guise Bule (4 January 2014). "Research : British Back Bacon". Englishbreakfastsociety.com. Retrieved 7 September 2015.
- ^ "Types of Bacon". True Bites Family Butchers. 2020-02-18. Retrieved 2024-12-06.
- ^ a b "Canadian bacon". cooksinfo.com. Retrieved 30 September 2017.
- ^ a b c "Canadian Bacon - Kitchen Dictionary". Food.com. Retrieved 7 September 2015.
External links
Media related to Back bacon at Wikimedia Commons- "A Guide to Bacon Styles, and How to Make Proper British Rashers" at thepauperedchef.com weblog
