American And British Bacon Aren't Quite The Same Piece Of Pork

Bacon is bacon, right? Actually, it all depends on where you live. In the United States, what is sold as bacon is a cut from the pork belly of a pig. The familiar breakfast staple comes in strips and tends to have a lot of fat (which can make storing it in crispy form tricky). In the United Kingdom, bacon as many Americans know it isn't consumed on a daily basis. Insead, the British version is much leaner and comes in considerably bigger pieces of meat that is cut from the pork loin and part of the belly, making the bacon a little moist.

The British don't strictly refer to this as bacon, either. Instead, it may be called a rasher (meaning a slice of bacon), green bacon (if it's not smoked), or even a cure (either wet or dry). If you find British bacon in America, the label must identify what part of the pig the meat came from (for instance, by proclaiming that it's back bacon).

Does British and American bacon at least taste the same, given that it's from the same animal? The short answer is a resounding no. In America, we're used to our bacon being in strips, with a smoky flavor, and highly marbled with fat (the Brits even call our bacon "streaky"). The British version more rounded and comes with just a thin edge of fat. Rashers will be more meaty and chewy than the American version. If you can find the British variety, its thicker cut is perfect for grilling.

At least both types are produced the same way: curing and salting. Whether it's pork loin bacon or the traditional version, either will lend a delightful tastiness to your breakfast or any dish you cook. In the U.S., your local butcher may offer the British version — you'll just have to look for back bacon.