Bacon
Cuts
Side bacon, or streaky bacon, comes from the pork belly. It has long alternating layers of fat and muscle running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is an Italian form of side bacon, sold smoked or unsmoked (aqua). It is generally rolled up into cylinders after curing, and is known for having a strong flavour. Back bacon contains meat from the loin in the middle of the back of the pig. It is a leaner cut, with less fat compared to side bacon. Most bacon consumed in the United Kingdom and Ireland is back bacon. Collar bacon is taken from the back of a pig near the head. Cottage bacon is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape. Jowl bacon is cured and smoked cheeks of pork. Guanciale is an Italian jowl bacon that is seasoned and dry cured but not smoked. The inclusion of skin with a cut of bacon, known as the 'bacon rind', varies, though is less common in the English-speaking world.
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