Back bacon

It is much leaner than side bacon made only from the pork belly.

Back bacon is derived from the same cut used for pork chops.

[4][5] The name was created when this product was first imported from Toronto to New York City.

"Canadian" bacon is made only from the lean eye of the loin and is ready to eat.

[5] Peameal bacon is a variety of back bacon popular in Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked.