Which type of bacon is considered very lean and meaty?

December 16, 2025 •

3 min read

While most people associate bacon with crispy strips of marbled fat, not all bacon is created equal when it comes to fat content. For those seeking a more substantial, meat-forward flavor, specific cuts offer a significantly leaner and more savory profile, transforming the classic breakfast staple into a hearty protein source.

Quick Summary

Back bacon, also known as Canadian bacon, is the leanest and meatiest type because it is sourced from the pork loin rather than the fatty belly. It is characterized by its thick, ham-like texture and mild flavor. Other options include center-cut and bacon medallions, which are trimmed to maximize leanness.

Key Points

Back Bacon is the Leanest: Back bacon, also known as Canadian bacon, is the most lean and meaty type, as it is made from the pork loin.
Source of the Cut: The leanness is due to being cut from the back of the pig, a naturally leaner muscle, unlike streaky bacon which comes from the fatty belly.
Ham-like Texture: Its thick, round slices and mild, savory flavor make it closer in texture and taste to ham than traditional streaky bacon.
Medallions are Extra Lean: For an even leaner option, bacon medallions are made by trimming all fat from the back loin, leaving only the leanest eye of the meat.
Alternative Options: Turkey bacon and center-cut bacon offer lower-fat alternatives, with turkey being the leanest non-pork choice.
Cooked Differently: Due to its lower fat content, lean bacon should be cooked differently than fatty streaky bacon, often requiring less time and added oil to prevent sticking.
Nutritional Awareness: While lean, back bacon and its relatives are still processed meats high in sodium, so moderation is key for a balanced diet.

The Lean King: Back Bacon and Its Leaner Relatives

When searching for a very lean and meaty type of bacon, the clear winner is back bacon. This variety is sourced from the pork loin, the same cut used for pork chops, which is a naturally lean muscle. In contrast, the standard bacon consumed widely in the United States, known as streaky or American bacon, comes from the fattier pork belly. The difference in origin and fat content gives back bacon its distinctively meaty texture and milder flavor, which is closer to a savory ham than a salty, crispy strip.

What is Back Bacon?

Back bacon is a breakfast staple in the United Kingdom and Ireland, where it is often referred to as 'rashers'. A traditional British rasher typically features both the lean pork loin and a smaller portion of the fatty belly, providing a balance of meatiness and flavor. In the United States, a version of this is commonly known as Canadian bacon.

Canadian Bacon vs. Peameal Bacon

Canadian Bacon: As sold in the U.S., this is a fully cooked, smoked, and cured pork loin that is cut into round, thick medallions. It is exceptionally lean and has a firm, ham-like texture and flavor.
Peameal Bacon: This is a distinct Canadian product from Southern Ontario, which is an unsmoked, wet-cured back bacon that is rolled in cornmeal (originally ground yellow peas). It is also very lean but is sold raw and requires cooking, unlike its fully cooked counterpart found in the U.S..

Other Lean Bacon Choices

For those who prefer a leaner version of traditional streaky bacon, there are other options to consider.

Center-Cut Bacon: This is made from the leaner middle section of the pork belly, with the fattiest ends trimmed off. It still offers the classic smoky bacon flavor but with a more balanced meat-to-fat ratio.
Bacon Medallions: These are a trimmed version of back bacon, focusing purely on the "eye" of the loin. The fat is removed, leaving a circular, extra-lean rasher that is perfect for those who want the leanest possible pork bacon option.
Turkey Bacon: While not pork, turkey bacon is a widely available leaner alternative. It is made from chopped and formed turkey meat and is typically much lower in fat and calories. It provides a smoky, savory flavor but with a different texture than pork bacon.

Comparison of Bacon Types


Feature	Back Bacon / Canadian Bacon	Center-Cut Bacon	Streaky / American Bacon	Turkey Bacon
Source	Pork loin from the back	Leaner middle section of pork belly	Fatty pork belly	Chopped and formed turkey
Leanness	Very lean	Leaner than streaky bacon	Very fatty	Very lean
Meaty Texture	High, ham-like	Balanced meat and fat	Low, layers of meat and fat	High, but different texture
Flavor	Mild, savory, ham-like	Classic rich, smoky pork	Rich, intense, and smoky	Smoky and savory, but not pork
Preparation	Often pre-cooked in US, reheated	Cooked to crisp up	Cooked to be crispy	Cooks quickly, less grease

Cooking Leaner Bacon Cuts

Cooking lean bacon requires a different approach than fattier, streaky varieties. Since back bacon and medallions have very little fat, they will not produce the same amount of grease. A common method is to pan-fry them with a small amount of oil to prevent sticking and achieve a gentle browning, rather than crispiness. Baking on a wire rack is also an excellent method for these leaner cuts, as it allows for even cooking and helps control the texture. For turkey bacon, it is best to use a non-stick pan or a bit of cooking spray.

Conclusion: Making the Right Choice for Your Taste

When it comes to finding a bacon that is truly lean and meaty, back bacon, or Canadian bacon, is the definitive answer. Its source from the pork loin gives it a thick, savory, and less-fatty profile that stands apart from its traditional pork belly counterpart. However, your personal preference for texture and flavor should guide your choice. If a classic, crispy flavor is paramount but with less fat, a center-cut option is a suitable compromise. For the absolute lowest fat content, bacon medallions or turkey bacon are excellent alternatives. Regardless of the type, remember to check nutritional labels, as sodium levels can vary significantly across all products. A mindful approach to portion sizes allows you to enjoy any variety of bacon as part of a balanced diet. For further reading on different curing methods, refer to resources like Zingerman's Deli's comprehensive guide on the topic.

Frequently Asked Questions

In the United States, Canadian bacon is a specific type of back bacon that is pre-cooked, cured, and often smoked, then sliced into round medallions. Back bacon is the more general term for bacon from the loin and is the common breakfast bacon in the UK and Ireland, sold as raw rashers that combine both loin and belly meat.

Turkey bacon is a leaner, lower-fat alternative to traditional pork bacon, and while it is meaty, it has a distinct texture and flavor profile. It is made from chopped and formed turkey meat rather than a whole cut, so it is different from the texture of pork back bacon.

Back bacon is typically more expensive because the pork loin it is sourced from is a more expensive cut of meat than the pork belly used for streaky bacon. The higher demand for this leaner cut contributes to its higher price.

Because back bacon is so lean, it's important not to overcook it. Pan-fry it over medium heat with a little oil until it's just browned, or bake it on a wire rack to allow for even heat distribution.

Yes, center-cut bacon is leaner than regular streaky bacon because it is trimmed from the middle section of the pork belly, removing some of the fattiest ends. This results in a better meat-to-fat ratio while retaining a classic bacon flavor.

The primary flavor difference comes from the fat content. Streaky bacon's intense, fatty flavor is a result of the pork belly's marbling. In contrast, back bacon has a milder, ham-like, and more savory flavor due to its origin from the lean pork loin.

Yes, besides back bacon and center-cut, some specialty butchers offer cottage bacon, which is made from the pork shoulder and is also known for being a lean and meaty cut.