Back bacon is the traditional name in United Kingdom. Outside that tradition, butchers carry comparable pork cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
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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