A side of unsliced bacon is a
flitch or
slab bacon, while an individual slice of bacon is a
rasher (UK, Ireland and Australia) or simply a
slice or
strip (North America). Slices of bacon are also known as
collops. Traditionally, the
skin is left on the cut and is known as
bacon rind. Rindless bacon, however, is quite common. In the
United Kingdom and
Ireland, bacon comes in a wide variety of cuts and flavours whereas bacon in
North America is predominantly what is known as "
streaky bacon", or "
streaky rashers" in the UK and Ireland. Bacon made from the meat on the back of the pig is referred to as
back rashers and is part of traditional
British and
Irish breakfasts. In the US, back bacon is referred to as
Canadian Bacon
Canadian bacon is a term used in the
United States and
Canada, but with differing meanings. In the United States it refers to any lean meaty cut of bacon, and is primarily used as a
pizza topping. In Canada, Canadian bacon, which is also known as
peameal bacon, refers to a specific variety of unsmoked lean bacon that has been
sweet pickle-cured and coated in yellow
cornmeal. Other proteins, such as
turkey and
beef, can be made in the style of Canadian bacon by employing this same sweet pickle and cornmeal process. Canadian bacon, as in the American interpretation (Back Bacon) actually is rarely eaten by Canadians unless in fast food breakfast sandwiches from American chain restaurants.
