A Quick Guide to Bacon Part 3 – The Different Cuts of Bacon

Added October 18, 2018 in

Hugh Maguire Smoking Butcher6795

Bacon, and all its flavour and cut variations, is a wonderfully versatile product that can bring a whole range of new taste sensations to both contemporary and traditional recipes.

Continuing with our Quick Guide To Bacon, here are the most traditional cuts.

The Cuts

Rashers (slices) differ depending on the cut from which they are prepared

Streaky bacon, comes from pork belly.

It can be quite fatty with the layers of fat running parallel to the rind and meat. A popular favourite, it is tasty and best grilled.

Middle bacon, from the side of the animal.

After streaky and back bacon, is an economical buy and a great breakfast favourite.

Back bacon comes from the loin in the middle of the back of the pig. 

It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture.


Collar bacon is taken from just below the neck of a pig, and can be sliced in to rashers.

Have you tried ours yet? Dry Sweet Cured and Smoked, a real taste sensation!

Hock, from the ankle joint between the ham and the foot. It is great for casseroles, soups, pies and mincing.

Gammon, from the hind leg. Traditionally wet cured, is a lean meaty cut and a prime joint for boiling, braising or roasting. Gammon rashers or steaks are also cut from here, which are excellent grilled or fried.

It is time we all savoured our bacon, and celebrated the humble bacon for all its glory! Call in the shop, take one of our different types of bacon home and let us know what you think!

Check again for recipes, and don’t forget to share your photos tagging us to be featured!


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