John Myers
There are three cuts of pork that can be made into bacon. The streaky pork belly is boiled, cured or smoked. The belly bacon is then processed into breakfast bacon, jerky, or streaky bacon. It is used as a hearty cold cut or diced into small stews and soups. In addition, lean cuts of meat can be larded with pork belly so that they do not dry out during cooking.
Furthermore, bacon can be cut from the back of the pig. When left unsmoked, it’s known as green bacon and is suitable for larding or wrapping around lean meats, vegetables, or fruit. Smoked and salted, it is suitable as an ingredient in soups and stews.
Finally, there is the tender bacon that comes from the leg of pork, more precisely: from the rump of pork. Bacon gets its name from the thin layer of bacon (an inch or two) underneath the lean meat, making it leaner than the other two types of bacon.
