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 along it is the belly. The dominant bacon style in the UK and Ireland: leaner than American streaky (which is belly only), fattier than Canadian bacon (which is loin only). Sold as rashers (slices) for breakfast — the canonical "bacon butty" or "full English" component. Available smoked or unsmoked, dry-cured (best, more expensive) or wet-cured (cheaper, more water content). Specific British regional variants include *middle bacon* (longer rasher continuing into the belly) and *Wiltshire bacon* (specific cure protocol).
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇬🇧United Kingdom | Back baconprimary | Cured pork loin with attached belly strip; the dominant British bacon style. Sometimes "middle bacon" for the longer-cut version that continues further into the belly. |
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