Back bacon
Lean bacon cut from the pork loin, common in British and Irish cooking
Back bacon is a type of bacon cut from the pork loin, sometimes with a portion of the belly. It is leaner than the belly-only bacon known as streaky bacon. Back bacon is widely eaten in Britain and Ireland, with smoked and unsmoked versions. In the United States, a cured and smoked form is called Canadian bacon.
- Cut from the pork loin, sometimes with belly attached
- Leaner than streaky bacon made from pork belly
- Called 'Canadian bacon' in the United States
- Peameal bacon is a cornmeal-coated variety from Ontario
- Common in British and Irish breakfasts
What is Back bacon?
Back bacon is made from the pork loin, the same part used for pork chops, and may include some pork belly. It is much leaner than streaky bacon, which is cut from the belly alone. The meat is usually cured, and can be smoked or unsmoked. In appearance, back bacon is a thick, round or oval slice, often with a rim of fat. Its flavor is milder and more ham-like compared to streaky bacon, due to the leaner cut.
Where does Back bacon come from?
Back bacon is a traditional cut in British and Irish cooking, where it is the most common type of bacon. The cut comes from the loin, and its use is closely tied to the same part used for pork chops. In the United States, the term 'Canadian bacon' was created when cured and smoked back bacon was imported from Toronto to New York City. In Canada, the term 'back bacon' is used, and a local variety called peameal bacon is especially popular in Ontario.
How is Back bacon made?
To make back bacon, the pork loin is cured with salt and sometimes smoked. The cut may include a portion of the pork belly, but often it is just the loin. For Canadian bacon, the loin is trimmed, cured, smoked, fully cooked, and sliced into thick, round medallions. Peameal bacon is made by wet-curing the loin and rolling it in cornmeal, without smoking. Both smoked and unsmoked versions are common.
How and when is Back bacon eaten?
Back bacon is a staple in British and Irish meals, often served as part of a cooked breakfast. In the United States, Canadian bacon is eaten as a breakfast meat or as a pizza topping. Peameal bacon is popular in Ontario, Canada, especially in sandwiches. The lean, mild slices can be eaten hot or cold, depending on preparation. It is not tied to any particular festival or religious occasion.
Kinds of Back bacon
Canadian bacon in the United States refers to a smoked, cured, and fully cooked form of back bacon, sliced thick. In Canada, peameal bacon is a local specialty where the cured loin is rolled in cornmeal, giving a distinct texture and appearance. Back bacon in Britain and Ireland may be smoked or unsmoked, and can include a small portion of belly for added fat.
What Back bacon means
Back bacon is a familiar part of daily meals in Britain and Ireland, especially at breakfast. In the United States, Canadian bacon is known for its use on pizza and as a leaner breakfast meat. Peameal bacon is a regional favorite in Ontario, Canada. The naming differences reflect local food traditions and trade history, but back bacon remains a staple in several countries.
Questions people ask about Back bacon
What is back bacon made of?
Back bacon is made from the pork loin, sometimes with a portion of the pork belly. It is usually cured and may be smoked or unsmoked.
Where does back bacon come from?
Back bacon is most common in British and Irish cuisine. In Canada, a similar cut is also popular, and in the United States, a smoked version is called Canadian bacon.
How is back bacon different from streaky bacon?
Back bacon is much leaner because it comes from the loin, while streaky bacon is made only from the pork belly and has more fat.
What is Canadian bacon?
In the United States, Canadian bacon refers to a cured, smoked, and fully cooked form of back bacon, sliced into thick medallions. The term is not used in Canada.
What is peameal bacon?
Peameal bacon is a variety of back bacon from Ontario, Canada, where the cured pork loin is rolled in cornmeal. It is unsmoked.
Good reading and sources
The facts on this page come from the Wikipedia article "Back bacon", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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