When it comes to bacon, there are some interesting variations that may surprise you. back bacon and side bacon are both cured and typically served in slices, but the different cuts of meat used to make them result in two very different types of bacon. 

In this post, we discuss some of the differences between these varieties of bacon  

What is Back Bacon? 

Back bacon is a type of bacon that comes from the loin of the pig, which is a leaner part of the animal.

This cut is located near the backbone and is often favored for its combination of both lean meat and a small amount of fat. The result is a slightly less fatty and more substantial type of bacon compared to others.

In many countries, especially in the UK and Canada, back bacon is very popular. It’s often part of traditional breakfasts, offering a tender, meaty bite with less grease than side bacon. Due to the leaner cut, back bacon tends to be healthier compared to other types of bacon. 

What is Side Bacon? 

Side bacon, also known as streaky bacon, comes from the belly of the pig. It is the most common type of bacon in the United States.

This cut is much fattier than back bacon, with a distinct streak of fat running through each slice. The high-fat content is what gives side bacon its crispy texture and rich flavor when cooked.

Side bacon shrinks more during cooking because of its fat content, which renders down to give that delicious crispiness bacon lovers enjoy. Because it’s so flavorful and rich, side bacon is often used in various recipes or eaten on its own as a savory snack. 

The Difference Between Back Bacon and Side Bacon 

Cut of Meat 

The biggest difference between back bacon and side bacon lies in the cut of meat. Back bacon comes from the leaner loin of the pig, while side bacon comes from the fattier belly. This difference affects both the flavor and texture of the bacon. 

Fat Content 

Side bacon is much higher in fat, which contributes to its crispy texture and rich flavor. Back bacon, on the other hand, has much less fat, resulting in a chewier, meatier bite. For those looking for a healthier option, back bacon may be a better choice due to its lower fat content. 

Texture and Taste

When cooked, side bacon tends to shrink more because the fat renders down. It also becomes much crispier, making it perfect for dishes where crunch is desired. Back bacon, however, doesn’t shrink as much and remains tender with a more substantial, less greasy bite.

The taste of side bacon is more intense because of the fat, while back bacon offers a more balanced flavor between lean meat and a small amount of fat.