Bacon is a salt-cured product traditionally derived from pork, and the cut of meat used determines the texture and flavor of the final product. While various sections of the pig can be used, the most common source for the streaky bacon familiar in the United States is the pork belly. This raw, boneless cut is taken from the underside of the pig, and its unique composition is ideally suited for curing and smoking.
The Primary Source: Pork Belly
The standard, streaky bacon found in many countries is sourced exclusively from the pork belly, which is the fleshy underside of the pig. This area is anatomically composed of subcutaneous fat and three distinct muscle layers: the transversus abdominus, internal oblique, and external oblique. This combination of fat and muscle yields the characteristic alternating layers of white fat and pink meat that define side or streaky bacon.
The high fat-to-lean-meat ratio is the primary reason the pork belly is the preferred cut for this type of bacon. Pork belly typically contains between 30% and 60% fat, which is essential for the texture, flavor, and rendering qualities of the bacon. When cooked, this fat melts and crisps the lean muscle fibers, producing the signature tender yet crunchy bite. The fat also acts as a flavor carrier, distributing the savory compounds created during the curing and smoking processes.
For commercial bacon production, the pork belly cut must meet certain quality standards, including a minimum level of subcutaneous fat to ensure proper firmness. Modern breeding and diet adjustments are sometimes employed to improve the fat saturation and overall processing suitability of the cut. Producers often sell the cured and smoked pork belly as a large, unsliced slab before it is cut into thin, uniform strips for packaging.
Beyond Pork Belly: Other Bacon Varieties
While pork belly produces the most common form of bacon, other cuts are also cured and marketed as bacon, offering different textures and fat content. Canadian bacon, a popular alternative, is made from the pork loin, the long, lean muscle running along the middle of the pig’s back. Because the loin is a much leaner cut, Canadian bacon is round, has a ham-like texture, and contains significantly less fat than streaky belly bacon.
Cottage bacon is derived from the pork shoulder (pork butt). This cut yields a bacon that is meatier and leaner than belly bacon, and it is usually cured and cut into thin, oval slices. Jowl bacon, known as guanciale in Italian, comes from the pig’s cheek and jowl. This cut is heavily marbled with fat but has a stronger flavor and a more delicate texture than standard bacon.
Back bacon, common in the United Kingdom, is a hybrid cut that includes the lean loin muscle along with a small portion of the surrounding pork belly fat. This results in a product that is leaner than American streaky bacon but not as exclusively lean as Canadian bacon. These variations show that the term “bacon” refers more to the process of curing and smoking than to a single, specific cut of meat.
From Cut to Cure: The Bacon Process
The transformation of raw pork into bacon begins with the curing process, which uses salt, sugar, and flavorings. Curing is performed either through a dry rub, where the meat is coated with a mix of salt and seasonings, or a wet cure, where the meat is submerged in a brine solution. A curing salt, typically containing sodium nitrite (often called Prague Powder #1), is almost always included to prevent the growth of harmful bacteria and to give the bacon its signature pink color.
The pork belly or other cut is left to cure for several days to a few weeks, depending on the method and thickness of the meat. During this time, the salt draws moisture out of the meat, which concentrates the flavor and inhibits spoilage. After curing, the meat is rinsed and dried, often by letting it rest uncovered in a refrigerator overnight to develop a slightly tacky surface known as a pellicle.
The final step is smoking, which imparts the deep, recognizable flavor of bacon. Smoking uses various hardwoods like applewood or hickory, and it is generally performed at a low temperature (around 150°F to 200°F) until the internal temperature of the meat reaches 150°F. This heat and smoke exposure adds a layer of preservation and complexity to the flavor profile before the slab is cooled, sliced thinly, and packaged.