$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Hold a steady 225°F for twelve hours
Low-and-slow barbecue where stable heat matters more than speed.
Weber Smokey Mountain 18-Inch Charcoal Smoker
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Same anatomical primal — back bacon is the cured (and usually smoked) form of the fresh pork loin, with attached belly. Cure changes the texture and flavour profile fundamentally.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Back bacon | Pork loin roast |
|---|---|---|
| 🇺🇸United States | — | Pork loin roast |
| 🇬🇧United Kingdom | Back bacon | Pork loin |
| 🇫🇷France | — | Longe de porc |
| 🇪🇸Spain | — | Lomo de cerdo |
| 🇦🇷Argentina | — | Lomo de cerdo |
| 🇲🇽Mexico | — | Lomo de cerdo |
| 🇵🇹Portugal | — | Lombo de porco |
| 🇧🇷Brazil | — | Lombo suíno |
| 🇮🇹Italy | — | Lombata di maiale |
| 🇩🇪Germany | — | Schweinerücken |
$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Low-and-slow barbecue where stable heat matters more than speed.
Weber Smokey Mountain 18-Inch Charcoal Smoker
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