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Your pick! Pig, chicken or turkey bacon.
Unsliced bacon is a flitch or slab bacon.
A slice of bacon is a rasher (UK, Ireland and Australia) or simply a slice or strip (North America), also known as collops. 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, leaner back bacon is referred to as Canadian Bacon.
Europeans use it in cubes called lardons for the fat, Italians have bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto.
Streaky bacon (British) comes from the belly of a pig.
Hungarian specialty consists of a slab of bacon that's been roasted and then seasoned with paprika is known as Gypsy bacon
Irish bacon or Back bacon comes from the loin in the middle of the back of the pig (leaner then American bacon)
Middle bacon is much like back bacon but is cheaper and somewhat fattier.
Cottage bacon, thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty.
Canadian bacon, which is also known as peameal bacon, refers to a specific variety of unsmoked lean bacon.
bacon bits teal or imitation which lead us to
vegetarian bacon - tofu bacon - soy bacon