Wholesale fresh pork bacon, raw pork bacon bulk supply

There are several types of pork bacon, which come from different cuts of the pig and are prepared using various curing and smoking methods. The most common cut is the pork belly, which is used for the streaky bacon popular in the United States, while leaner cuts like the loin are used for Canadian or back bacon.

Streaky bacon (side bacon)

Cut: Comes from the fatty pork belly, or underside of the pig.

Characteristics: Features long, alternating layers of fat and muscle that run parallel to the rind. Its high fat content results in a more robust flavor and an especially crispy texture when cooked.

Variations:

Pancetta: Italian-style bacon from the belly, but is cured with salt and spices and is typically not smoked. It can be sold in thin slices or rolled into cylinders.

Slab bacon: Uncut, rectangular sections of cured and smoked pork belly.

Back bacon (Canadian bacon)

Cut: Made from the pork loin, the leaner meat from the middle of the pig's back.

Characteristics: Contains a large, lean "eye" of meat with a smaller portion of fat. It is much leaner than streaky bacon and has a milder, more ham-like flavor.

Variations:

Peameal bacon: A Canadian specialty, it is unsmoked back bacon that is wet-cured and rolled in ground cornmeal.

Jowl bacon (guanciale)

Cut: Comes from the fatty cheek, or jowl, of the pig.

Characteristics: Very fatty, with a stronger pork flavor. The Italian version, guanciale, is cured but not smoked and is a traditional ingredient in dishes like pasta carbonara.

Cottage bacon

Cut: Made from the boneless pork shoulder, also known as the pork butt.

Characteristics: A much leaner, meatier cut that is typically sold in a round or oval shape. It is a good option for sandwiches because it tends to hold its shape well when cooked.