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Back baconvsPork loin roast

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Same anatomical primal — back bacon is the cured (and usually smoked) form of the fresh pork loin, with attached belly. Cure changes the texture and flavour profile fundamentally.

Back bacon
Pork · Loin

British (and Irish) bacon, made from the pork loin with a strip of attached belly — the rounded lean eye on a rasher of back bacon is the loin, the fatty streaky edge running…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Pork loin roast
Pork · Loin

The pork loin roast is a long, lean cut running along the back of the pig. It is mild in flavor with a tender texture when not overcooked. Because of its low fat content it can…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryBack baconPork loin roast
🇺🇸United States—Pork loin roast
🇬🇧United KingdomBack baconPork loin
🇫🇷France—Longe de porc
🇪🇸Spain—Lomo de cerdo
🇦🇷Argentina—Lomo de cerdo
🇲🇽Mexico—Lomo de cerdo
🇵🇹Portugal—Lombo de porco
🇧🇷Brazil—Lombo suíno
🇮🇹Italy—Lombata di maiale
🇩🇪Germany—Schweinerücken

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