http://sonic.net/~alden/MeatcureBacon.html
bacon = American bacon = streaky bacon (British) Pronunciation: BAY-kuhn Notes: Bacon is a very fatty slab taken from the underside of a pig. The bacon sold in markets is usually cured and smoked, but it's also possible to buy uncured fresh bacon = pork belly = side pork. Smoked bacon is often fried and served with eggs or in sandwiches, or it's sometimes wrapped around lean meats to keep them moist while they're cooking. Substitutes: turkey bacon (less fat, doesn't shrink as much as regular bacon) OR vegetarian bacon OR imitation bacon bits OR smoked ham ORCanadian bacon (leaner) OR pancetta ORsalt pork (in sauces) OR smoked sausage OR ham OR fatback (for barding)
bacon = American bacon = streaky bacon (British) Pronunciation: BAY-kuhn Notes: Bacon is a very fatty slab taken from the underside of a pig. The bacon sold in markets is usually cured and smoked, but it's also possible to buy uncured fresh bacon = pork belly = side pork. Smoked bacon is often fried and served with eggs or in sandwiches, or it's sometimes wrapped around lean meats to keep them moist while they're cooking. Substitutes: turkey bacon (less fat, doesn't shrink as much as regular bacon) OR vegetarian bacon OR imitation bacon bits OR smoked ham ORCanadian bacon (leaner) OR pancetta ORsalt pork (in sauces) OR smoked sausage OR ham OR fatback (for barding)
Canadian bacon = back bacon = bacon (British) Notes: Canadian bacon tastes like ham and is much leaner than American bacon. It's made from pork loin that's been smoked and cured. Note that Irish bacon is also sometimes called back bacon. Substitutes: Irish bacon ORham OR pancetta OR bacon (not as lean)