Delicious, juicy and smothered in HP sauce, English Bacon is a thing of beauty. American bacon on the other hand is a whole different ball game. Streaky and crispy, it is very different and certainly not suitable for a bacon sandwich (if any decent bread was available to make a sandwich with). Everyone loves bacon, but it is not always the same thing. American bacon is invariably made from the belly of the pig, the fat-streaked padding on the side of the animal. It is typically referred to as "streaky bacon" or "belly bacon" outside of the United States. This bacon is often smoked and comes with flavourings such as Maple, brown sugar and honey. all of which have varying levels of sweetness, which makes for a different experience to its cousin across the pond. British bacon is made from the loin leaving some lovely fat on it, especially the fat cap. This is generally known as "Back Bacon" and has less fat than other cuts with a ham-like texture and is very delicious. Basically the Bacon is butchered and cured differently, so even though the cuts come from the same animal they are entirely different pieces of meat. Occasionally specialist British or Irish shops in the US will sell back bacon, or "rashers" as it is marketed as here, but like any other imported goods it can be expensive.
