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 pig's pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut of bacon in the United Kingdom and Ireland, and is specifically known as Irish bacon or rashers.
Etymology[edit | edit source]
The term "bacon" comes from various Germanic and French dialects. It derives from the French bako, Old High German bakko, and Old Teutonic backe, all of which refer to the back. There are breeds of pigs particularly grown for bacon, notably the Yorkshire and Tamworth.
Preparation and Consumption[edit | edit source]
Back bacon is typically cooked by grilling, pan frying, baking, or broiling. It is often used in traditional British and Irish breakfasts along with eggs, sausages, black pudding, and grilled tomatoes. In Canada, peameal bacon is a type of back bacon where the loin is rolled in cornmeal. It is usually eaten in a sandwich.
Related Terms[edit | edit source]
- Pork belly: The fatty section of the pig from which American-style bacon is cut.
- Pork loin: The part of the pig's back from where back bacon is cut.
- Rashers: Another term for slices of bacon, particularly in Ireland and the UK.
See Also[edit | edit source]
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