Back bacon

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).