Talk:Back bacon/Archive 1

Archive 1

back bacon

Sometimes called "Back Bacon". Very similar to Canadian bacon and is much leaner than American bacon. —Preceding unsigned comment added by 71.243.156.243 (talk • contribs) 07:55, 4 March 2006 (UTC)

Hey, if you want to start an Irish bacon article, click here--->Irish bacon. However, there isn't even a separate Canadian bacon article, so it may be merged with Bacon. You may also want to create an account. Alexander 007 20:45, 4 March 2006 (UTC)

Does anyone know why this is called "Canadian bacon" in the US? I live in Canada, and our standard bacon is identical to bacon everywhere else. 142.134.78.220 (talk) 19:56, 23 November 2015 (UTC)

Yes, the article is completely wrong when it says that its not called Canadian bacon in Canada. It is called both Canadian bacon and back bacon in Canada, though from my experience living in four different provinces is that the difference between the two in Canada is related to differences in the curing process. 65.92.207.253 (talk) 05:17, 3 March 2024 (UTC)

This is popular in UK as well

Its certainly more common that streaky bacon. I cannot find a source though.--78.145.90.107 (talk) 20:33, 4 April 2010 (UTC)

Not applicable to UK "back bacon" at all

"Unlike other bacon, back bacon is not brined, cured, boiled, or smoked" - er, OK, so how would one explain the existence of "Oak Smoked... British Wiltshire Cure Back Bacon", as sold by Tesco and other major supermarkets in Britain? 87.113.31.120 (talk) 22:53, 7 January 2012 (UTC)

Contradiction in intro

"sliced to include one piece of pork loin and one piece of pork belly combined into the same cut." versus the next sentence, "The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts."Vile-eight (talk) 20:49, 21 April 2014 (UTC) I've just gone ahead and fixed it. Vile-eight (talk) 21:40, 21 April 2014 (UTC)

The article states "It may also include a portion of the pork belly in the same cut". I thought all back bacon was from the loin and all streaky bacon from the belly. How can back bacon include pork belly? They're two different cuts from two different parts of the animal.95.146.53.89 (talk) 07:33, 5 September 2018 (UTC)

They're adjacent parts of the animal. Irish-style back bacon simply contains a more generous cut (for lack of a better term) that extends to include some of the side of the belly, whereas Canadian-style back bacon is trimmed to just the loin. Picture a curly apostrophe (’). Canadian-style is just the large "head" portion, Irish-style includes the tail. Streaky side bacon continues down the side of belly of the animal towards the bottom, which itself is mostly used for salt pork, and it's too fatty for even side bacon. oknazevad (talk) 11:57, 5 September 2018 (UTC)

Major revisions

This article was quite confusing (especially regarding canadian bacon), so I've found additional sources and I have improved the article a lot. Vile-eight (talk) 21:40, 21 April 2014 (UTC)

"Peameal bacon"

When I was a child in the 1960s and 70s, we never had anything but "peameal" bacon. We just called it "bacon". That skinny slim sliced pork belly stuff was never in our house till the 1990s when I was over twenty. I am Canadian from Southern Ontario. I guess "American bacon" was in the grocery stores in my youth, but my parents must have looked down on it and didn't buy it when we were children. I never had spaghetti or pizza till I was in my teens, and I remember speaking with a much older former employer of mine (of British/Canadian ethnicity) and she said that she never had anything like that growing up in the 40s and 50s. It was what Italians ate, she said. Cultural foods change, and now Anglo-Saxon Canadians eat perogies and falafels. I recently bought some peameal bacon for the first time since I have lived alone --long after my parent have died--- and it brings back memories. The food value is better by far than pork belly bacon. This article could do with a lot of expansion by those that like to edit. I am just adding a comment. Thanks. 24.204.160.147 (talk) 18:09, 21 June 2016 (UTC)

We have an article on Peameal bacon. BMK (talk) 20:00, 21 June 2016 (UTC)