What is lean bacon called? Understanding back bacon and Canadian bacon

January 2, 2026 •

3 min read

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.

Quick Summary

Lean bacon is most commonly known as back bacon, a cut from the pork loin. Another version, Canadian bacon, is even leaner, made from the eye of the loin. Both are distinct from fattier streaky bacon, offering a different texture and taste for various dishes.

Key Points

Back Bacon: This is the most common answer to what lean bacon is called, particularly in the UK. It is a leaner cut taken from the pork loin.
Canadian Bacon: In the United States, lean bacon is often referred to as Canadian bacon. It is a very lean, cured and smoked pork loin.
Bacon Medallions: These are extremely lean, circular pieces of bacon made from the trimmed 'eye' of the loin, containing significantly less fat.
Streaky vs. Back: The main difference is the cut; streaky bacon comes from the fatty pork belly, while back bacon comes from the leaner loin.
Cooking Technique: Lean bacon cooks faster and can become dry if overcooked, so monitor it carefully and do not cook it to a crispy texture.
Ham-like Flavor: Because it comes from the pork loin, back bacon and Canadian bacon have a meatier, more ham-like flavor compared to the intensely fatty flavor of streaky bacon.

The Different Types of Bacon Explained

While most North Americans are familiar with the thin, crispy strips of streaky bacon cut from pork belly, the world of cured pork is much broader. In many other countries, particularly the United Kingdom, back bacon is the standard, and it is a significantly leaner cut. A specific, very lean type of back bacon is what many in the U.S. call Canadian bacon. Understanding these differences is key to achieving the desired flavor and texture for your meals.

Back Bacon vs. Streaky Bacon

Streaky bacon is cut from the fatty pork belly, characterized by alternating layers of fat and meat. This high fat content renders down during cooking, creating a salty, intensely flavored, and crispy result. In contrast, back bacon comes from the pork loin, the same cut used for pork chops. It features a large, lean 'eye' of meat, often with a small layer of fat attached. This composition means it cooks differently, doesn't get as crispy, and has a more robust, meaty flavor.

Canadian Bacon and Other Lean Options

In the United States, Canadian bacon is a specific, popular type of lean bacon. It is essentially a smoked, cured, boneless pork loin, often trimmed into thick, circular medallions. Its taste is more akin to ham than to streaky bacon. For those seeking an even leaner option, especially for low-fat diets, some butchers offer "bacon medallions," which are heavily trimmed of all fat, leaving only the lean eye of the loin. Turkey bacon is another popular, non-pork alternative for a low-fat, cured meat option.

Cooking Methods for Lean Bacon

Because of its lower fat content, back bacon requires a slightly different cooking approach than streaky bacon. Overcooking can lead to a dry, tough texture.

Pan-frying: Heat a pan over medium heat. You can add a little oil or simply let the small amount of fat on the rasher render. Cook for a few minutes on each side until golden and cooked through. Do not cook until completely crispy.
Grilling/Broiling: This method works well for back bacon. Place the rashers on a high grill and cook for about 4 minutes per side.
Oven-Baking: Place back bacon rashers in a single layer on a lightly oiled baking sheet. Bake at 200°C/400°F for about 10-15 minutes, flipping halfway through, for evenly cooked, firm bacon.

Comparison Table: Streaky vs. Back Bacon


Feature	Streaky Bacon	Back Bacon	Canadian Bacon	Turkey Bacon
Cut Source	Pork Belly	Pork Loin	Boneless Pork Loin	Cured, reformed turkey
Fat Content	High	Low to moderate	Very Low	Low
Texture	Crispy when cooked	Firm, meaty, not crispy	Firm, ham-like	Chewy
Flavor	Rich, salty, fatty	Meaty, savory, ham-like	Mild, ham-like	Milder than pork, can be smoky
Usage	Classic American breakfast, crumbling over salads, wrapping other foods	Traditional English breakfast, sandwiches ('butties')	Eggs Benedict, pizza toppings, sandwiches	Healthier breakfast option, sandwiches

Other International Lean Options

Beyond the familiar back and Canadian bacon, other cuisines offer their own versions of lean cured pork. Italian speck, for example, is a type of cured and smoked prosciutto from the pig's leg. It is lean, flavorful, and can be served raw or cooked. While not strictly a form of bacon, it serves a similar purpose for those seeking a lean, cured pork. Another example, pancetta, is dry-cured pork belly, but often used diced in sauces rather than fried as a strip like streaky bacon.

Conclusion

For those seeking a low-fat or meatier alternative to traditional streaky bacon, the answer is often back bacon or Canadian bacon, depending on your location. Back bacon provides a satisfying balance of lean meat and a small amount of fat for flavor, while Canadian bacon offers the leanest version from the loin's eye. Both provide a delicious and versatile option for breakfast plates, sandwiches, or as a flavorful addition to various dishes. Remember to cook them carefully to avoid a dry result and enjoy the distinctive, savory flavor of these different cured pork cuts.

Visit this comprehensive guide on different pork cuts from the National Pork Board to learn more about the sources of various bacon types.

Frequently Asked Questions

In the United States, 'Canadian bacon' is the term for a type of lean, cured back bacon. However, in Canada and the UK, the product is simply called 'back bacon'.

Lean bacon, also known as back bacon, is cut from the pork loin, which is located in the middle of the pig's back.

Back bacon contains much less fat than streaky bacon (pork belly). The fat in streaky bacon renders and crisps up during cooking, a process that doesn't happen to the same extent with the lean back bacon.

Bacon medallions, which are the heavily trimmed 'eye' of the pork loin, are the leanest type of pork bacon. Turkey bacon is a lower-fat poultry alternative.

To prevent back bacon from drying out, cook it for a shorter amount of time over medium heat in a pan or under a grill. The goal is to cook it until firm and golden, not fully crispy.

You can use Canadian bacon as a substitute, but be aware that the flavor and texture will be very different. Canadian bacon is ham-like and less fatty, so it won't produce the same crispy, rich result as streaky bacon.

Yes, because it is cut from the lean pork loin rather than the fatty pork belly, back bacon is generally considered a healthier and lower-fat option than traditional streaky bacon.