Tag: Bacon cuts

Back bacon is a considerably leaner cut of pork than its streaky counterpart, according to most butchers. When a recipe or diner asks for lean bacon, they are most likely referring to back bacon, a cut from the loin of the pig, or a heavily trimmed version known as Canadian bacon. This meat offers a less fatty, more savory and ham-like flavor profile compared to traditional American streaky bacon.

Originating from the UK and Ireland, the term bacon rashers refers to specific cuts of cured pork, a staple of the traditional full breakfast. This guide explains what exactly are bacon rashers, the different types, and how to best prepare them.

According to nutritional data from Freshcure, smoked lean bacon medallions contain just 1.1 grams of total fat per serving. This indicates that the leanest cut of bacon is typically derived from the pork loin, in stark contrast to traditional streaky bacon from the fatty belly.

Streaky bacon, or American-style bacon, sourced from the pork belly, is the undisputed winner for fat content due to its inherently high fat-to-meat ratio. If you have ever wondered which bacon is more fatty, the answer lies in its specific cut and origin on the pig.

While standard streaky bacon is known for its high fat content, certain cuts and alternatives offer a significantly leaner profile for your diet. Choosing wisely is key to enjoying this breakfast favorite while managing your fat and calorie intake, and understanding **what is the leanest type of bacon** is the first step.