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Back bacon substitutes

Back bacon is the traditional name in United Kingdom. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

What to ask for
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Substitutes for Back bacon that can be delivered rather than hunted down at a counter.

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Germany

Kasslerclose substitute

Both cured pork loin products. Kassler is German brine-cured and cold-smoked, eaten reheated (poached or pan-finished). Back bacon is British wet-or-dry cured, sliced into rashers and pan-fried fresh. Same primal, different finished products.

United States

Pork loin roastclose substitute

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.

Pork bellyapproximate

Anatomically adjacent — the streaky/fatty edge of a back-bacon rasher is from the pork belly (where US streaky bacon comes from). British back bacon combines both loin and belly in one rasher.

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