American Bacon is generally cut from the fatty sides of a pig’s belly and sides.
Now Canadian Bacon, known as “back bacon” to the English, is made up of the tender loins located on the back of Piglet. This produces a more “meaty” strip of meat, without as much artery lubricating fat.
Now for preparing future bacon, after the strips of flesh have been cut from the pig, they are then soaked in brine or rubbed in a salt mixture. Next, the treated flesh is typically dried by smoking it from fires burning with various materials such as hickory. oak, etc, though it can also simply be left out in a cold place to dry over the course of a couple months.
Alternative Name: N/A
Suggested Preparation: N/A
Pork Primal: Pork Belly
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Number of Pieces:
Average Yield/Piece: lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
