Which is the best bacon to eat? A Guide to Cuts, Cures, and Cooking

November 7, 2025 •

4 min read

While bacon is a beloved American breakfast staple, with the average US consumer eating approximately 18 pounds per year, the question of which is the best bacon to eat is far from simple. The answer depends on your desired texture, flavor, and culinary application, requiring a closer look at the world of cuts and cures.

Quick Summary

This guide examines popular bacon types, compares dry and wet curing processes, and provides tips for choosing the right bacon for different recipes. It includes a table comparing varieties and an overview of the best cooking techniques.

Key Points

Streaky vs. Back Bacon: Streaky bacon from the pork belly is fattier and crisps up well, while back bacon from the loin is leaner with a meatier texture.
Dry vs. Wet Curing: Dry-cured bacon loses moisture for a richer, more concentrated flavor, while wet-cured (brined) bacon retains water, leading to more shrinkage.
Healthier Alternatives: For lower fat, consider Canadian bacon, turkey bacon, or plant-based options, but be mindful that they are still processed and can be high in sodium.
Match the Bacon to the Dish: Use thick-cut bacon for hearty applications like burgers, thin-cut for crispy bits on salads, and back bacon for a classic sandwich.
Cook in the Oven: For consistently flat, crispy bacon with less mess, baking on a rack in the oven is the most effective method, especially for larger quantities.
Check for Quality: High-quality bacon has a simple ingredient list, a good fat-to-lean ratio, and is firm and dry, not slimy.

The World of Bacon: A Breakdown of Cuts

Bacon is a cured and smoked pork product, but its characteristics are heavily influenced by the cut of pork used. The most popular type in the United States comes from the fatty pork belly, while other regions favor leaner cuts from the loin.

Streaky Bacon (American-Style)

This is the quintessential American bacon, cut from the pork belly. Its signature characteristic is the alternating layers of fat and meat. When cooked, the fat renders and crisps up, giving streaky bacon its intensely rich flavor and satisfying crunch. The balance of crispy edges and chewy bits makes it perfect for a classic breakfast platter, topping burgers, or adding texture to salads.

Back Bacon (Canadian/British-Style)

In Canada and the UK, back bacon is the standard. It is a much leaner cut, consisting of the pork loin and a small strip of fat from the pork belly. Sometimes called Canadian bacon in the US, it is meatier, less fatty, and shaped like a small round medallion with a fatty tail. Its milder flavor and ham-like texture make it a popular choice for sandwiches or a lighter breakfast protein.

Center-Cut Pork Bacon

For those who prefer a leaner version of traditional streaky bacon, center-cut is a great option. It comes from the leaner, middle section of the pork belly, with the fatty ends trimmed off. This cut offers a good balance of meaty flavor and a slightly less greasy texture than its standard streaky counterpart.

Alternative Bacons: Beyond Pork

For those avoiding pork or seeking a different flavor profile, several alternatives exist:

Turkey Bacon: Made from chopped and formed turkey meat, this is a much leaner option than pork bacon, though it is still a processed meat. It provides a familiar smoky flavor but cooks up with a different, sometimes less crispy, texture.
Beef Bacon: Made from beef belly or plates, this offers a richer, darker, and more intense flavor. It is also a good option for those on a keto or paleo diet.
Plant-Based Bacon: Typically made from soy, tempeh, or mushrooms, these versions mimic the taste and crunch of bacon but can be highly processed and high in sodium.

The Curing Process: Dry vs. Wet

The curing method significantly influences the flavor, texture, and final appearance of the bacon.

Dry-Cured Bacon

Dry curing is a traditional method where a dry mixture of salt, sugar, and spices is rubbed onto the pork. The salt draws moisture out of the meat, concentrating the flavor and resulting in a firmer texture. Dry-cured bacon shrinks less during cooking and delivers a more robust taste. It is generally considered higher quality and is often more expensive.

Wet-Cured (Brined) Bacon

In the more common wet-curing process, the pork is soaked or injected with a brine solution of salt and water. This is faster and cheaper for commercial producers, but the bacon retains more water, leading to more shrinkage and a fattier, less intense flavor. When cooked, it can release a cloudy, watery liquid.

Comparison Table: Bacon Types at a Glance


Feature	Streaky Bacon	Back Bacon	Turkey Bacon
Cut	Pork belly	Pork loin	Chopped & formed turkey
Fat Content	High	Low	Low
Texture	Crispy, chewy	Meaty, ham-like	Varied, can be less crisp
Best For	Breakfast platters, burgers, garnishes	Sandwiches, lighter breakfasts	Sandwiches, lighter alternatives
Flavor Profile	Rich, intensely porky, crispy	Milder, leaner, ham-like	Smoky, less rich than pork

Choosing and Cooking for the Perfect Meal

Your choice of bacon and how you cook it should depend on your intended use.

For the Perfect BLT

For a BLT, you need bacon that is sturdy enough to stand up to juicy tomatoes without becoming soggy. While a classic streaky bacon works, some prefer the heartier, more robust flavor of a thick-cut bacon. Alternatively, a slightly meatier back bacon can provide a substantial, less fatty element to the sandwich.

For a Hearty Breakfast Plate

Thick-cut streaky bacon is the go-to for a satisfying breakfast plate. Its meaty texture and chewy interior provide a filling companion for eggs and pancakes. To cook large, consistent batches, the oven-baking method is ideal. Line a baking sheet with foil or parchment paper and bake at 400°F for 15-25 minutes for perfectly flat, crispy bacon with minimal mess.

For Cooking and Garnishes

For recipes like salads, soups, or pasta carbonara, the bacon's role can vary. For garnishes, crispy, thin-cut streaky bacon is perfect for crumbling. For adding a smoky base to a stew, thick-cut bacon diced into lardons is best, as it will render flavorful fat and hold its texture. If you want to use the rendered fat for other dishes, consider a high-quality, dry-cured option for cleaner, more flavorful grease.

Cooking Methods for the Best Results

The Oven Method: This is the best technique for cooking large batches evenly with minimal effort. Starting in a cold oven allows the fat to render slowly, resulting in consistently crispy, flat strips. Cook at 400°F (200°C) until desired crispiness is reached.
The Cold Skillet Method: For a small batch, start bacon in a cold cast-iron skillet over medium-low heat. This renders the fat gently, leading to evenly cooked, crispy bacon with less shrinkage.
Air Fryer: For small, quick batches, an air fryer can produce good results, though the texture may be slightly more varied than with oven-baking.
How to cook the best bacon See how Serious Eats compares cooking methods.

Conclusion: Finding Your Personal Bacon Perfection

Ultimately, the best bacon to eat is a matter of personal preference, recipe requirements, and cooking technique. Whether you prefer the classic, fatty flavor of streaky bacon, the leaner chew of back bacon, or a healthier alternative, understanding the differences in cut and cure is key to achieving bacon perfection. Start with a high-quality, simple-ingredient product and experiment with different cuts and cooking methods to discover what you enjoy most. Remember, quality bacon starts with a good pig, and a short ingredient list is often a sign of a better, less processed product.

Frequently Asked Questions

All bacon is considered a processed meat and should be enjoyed in moderation. Leaner options include back bacon and center-cut pork bacon. Alternatives like turkey and chicken bacon are lower in saturated fat, but can still be high in sodium. For reduced sodium, look for specific lower-sodium products.

For consistently crispy, flat strips, the oven method is best. Lay bacon on a foil-lined baking sheet and bake at 400°F for 15-25 minutes. For smaller batches, start the bacon in a cold skillet over medium-low heat to render the fat slowly.

No. The term 'uncured' can be misleading. Uncured bacon is still cured, but with natural nitrites from sources like celery powder, rather than synthetic ones. The human body processes nitrites similarly, regardless of their source. The overall health impact depends more on portion size and frequency of consumption.

Both are cured pork belly, but pancetta is typically dry-cured for a longer period with spices and herbs but not smoked, giving it a more nuanced flavor. Bacon is generally cured with salt and then smoked, resulting in a bolder, smokier taste.

A thick-cut bacon is ideal for a BLT because it has a heartier texture that holds up well against the moisture of the tomato and lettuce. It provides a more satisfying and robust bite.

Look for bacon with a good balance of pinkish-red lean meat and white fat, a simple ingredient list, and little to no water or 'purge' in the package. Avoid bacon that appears slimy, discolored, or has an unpleasant odor.

Yes, but be aware of the differences. Turkey bacon is a leaner alternative, but it has a less assertive flavor and a different texture. It works well in sandwiches and recipes where you want a less fatty bite, but it will change the overall character of the dish.