For The Love of Bacon yum I know what I mean when I say bacon. Proper, good ole American Bacon. A half fat or more strip of fried pork belly. To my horror, I have found there is English bacon, similar to the Canadian stuff from the loin, not belly. The loin, where pork chops come from is made by "them" into their bacon. And I'm trying to figure out the Aussie stuff. Cooked Again, the Lord shed his grace on and our bacon. Real bacon. I can't remember having the Brit stuff but always seems like heavily smoked ham. Bacon to Moi means bacon. An food in the earliest history of before refrigeration. With that fat, more calorie dense. Space & weight conserving for traveling. At times when I don't want to eat, I can always manage some bacon and feel better for it. http://www.endlesssimmer.com/2010/11/09/three-little-pigs/ Canadian Bacon as we know it is usually meat cut from the back of the boneless loin, often lean with little fat and pre-cooked when store-bought. Standard American Bacon is what is more commonly found in the store, identified by the USDA as “the cured belly of the swine,” which basically means it’s the combination of meat and fat from the belly of the pig, which gives it the streaky look that you see. English Bacon is cut from the loin back of the pig, similar to that of Canadian but with the added fat surrounding the meat. English bacon is often smoked or cured, again similar to that of Canadian, but to a greater extent. Bacon in the UK also comes in a form similar to American, but is actually referred to as “streaky bacon” and is less common. Any thoughts on bacon? And is the loin cut really, bacon? Moi r > g Stop Creeping ism Across an immense, unguarded, ethereal border, Canadians, cool and unsympathetic, regard our America with envious eyes and slowly and surely draw their plans against us.