Editing Bacon (section)

== Cuts ==
Bacon type differs depending on the [[cuts of pork|primal cut]] of [[pork]] from which it is prepared,<ref name="thebaconpage">{{cite web | url=http://thebaconpage.com/bacon-varieties/ | archive-url=https://web.archive.org/web/20140903150357/http://thebaconpage.com/bacon-varieties/ | url-status=dead | archive-date=3 September 2014 | title=Bacon Varieties | publisher=The Bacon Page | access-date=9 February 2014}}</ref><ref name="The Spruce"/> which reflects local preference.

[[File:RawBacon.JPG|thumb|Uncooked strips of side bacon]]
* '''Side bacon''', sometimes known as "streaky bacon", comes from the [[pork belly]].<ref name="thebaconpage"/><ref name="The Spruce"/> It has long alternating layers of fat and muscle running parallel to the [[pork rind|rind]].<ref name="thebaconpage"/><ref name="kiwi cuts">{{cite web | url=http://www.kiwibacon.co.nz/all-about-bacon | archive-url=https://web.archive.org/web/20140222061525/http://www.kiwibacon.co.nz/all-about-bacon | archive-date=22 February 2014 | title=Kiwi Bacon – All about bacon | publisher=Kiwi Bacon | access-date=8 February 2014}}</ref> This is the most common form of bacon in the United States.<ref name="thebaconpage"/>
**[[Pancetta]] is an Italian form of side bacon, sold smoked or unsmoked (''aqua''). It is generally rolled up into cylinders after curing. Pancetta is known for having a strong flavour,<ref name="thebaconpage"/><ref name="The Spruce"/> and is often used as an ingredient in pasta dishes such as [[Carbonara]].

[[File:Bacon.JPG|thumb|Uncooked back bacon]]
* '''[[Back bacon]]''' is from the pork belly and the loin  of the pig in one cut.<ref name="thebaconpage"/><ref>{{cite web | url=https://englishbreakfastsociety.com/back-bacon.html | title=A Guide To Traditional British Back Bacon | publisher=The English Breakfast Society | date=4 January 2014 | access-date=8 February 2014}}</ref> It is a leaner cut, with less fat compared to side bacon.<ref name="The Spruce"/> Most bacon consumed in the United Kingdom and Ireland is back bacon.<ref name="thebaconpage"/><ref name=dbmc>{{Cite web
|publisher=Danish Bacon & Meat Council
|url=http://www.dbmc.co.uk/downloads/DBMC_Info-stats_2005.pdf
|archive-url=https://web.archive.org/web/20060130095012/http://www.dbmc.co.uk/downloads/DBMC_Info-stats_2005.pdf
|title=Information and Statistics 2005
|date=30 March 2005
|archive-date=30 January 2006
}}</ref>
* '''Collar bacon''' is taken from the back of a pig near the head.<ref name="thebaconpage"/><ref>{{cite web|url=https://www.bbc.co.uk/food/glossary/c.shtml?collar |archive-url=https://web.archive.org/web/20060523031524/http://www.bbc.co.uk/food/glossary/c.shtml?collar |title=Food – Glossary – 'C' – 'Collar' |publisher=BBC|access-date=2 January 2014 |archive-date=23 May 2006}}</ref>
* '''Cottage bacon''' is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape.<ref name="thebaconpage"/>

[[File:Jowl bacon.jpg|thumb|right|Sliced jowl bacon]]
* '''[[Jowl bacon]]''' is cured and smoked cheeks of pork.<ref>{{cite web|url=https://www.zingermans.com/Product.aspx?ProductID=M-JWL |title=Jowl Bacon |publisher=[[Zingerman's]] |access-date=8 February 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140222043536/https://www.zingermans.com/Product.aspx?ProductID=M-JWL |archive-date=22 February 2014 }}</ref> [[Guanciale]] is an Italian jowl bacon that is seasoned and dry cured but not smoked.

The inclusion of skin with a cut of bacon, known as the 'bacon rind',<ref>{{cite web | url=https://www.thefreedictionary.com/bacon+rind | title=bacon rind – definition of bacon rind by the Free Online Dictionary, Thesaurus and Encyclopedia. | publisher=[[Farlex, Inc.]] | access-date=8 February 2014}}</ref> varies, though is less common in the English-speaking world.