"Bacon is one of the great joys of American life. From the necessary crunch it lends an indulgent breakfast sandwich or fresh BLT, to providing the perfect salty accompaniment for a plate of maple-coated pancakes, it really can complete a meal, and just a waft of that recognizable smell is enough to improve any morning. But if you've ever wondered exactly what cut of pork is used to make American bacon, the answer is pork belly."
"While Canadian bacon is usually made from the loin, American bacon is just very thinly sliced pork belly, which comes from the ventral line of the hog's long underside. It's the fattiest part of the pig, which is why you get all of those gorgeous white streaks that make American bacon so unique. It's also one of the more affordable cuts, so even good-quality bacon shouldn't be too expensive to get hold of."
American bacon comes from thinly sliced pork belly, while Canadian bacon usually comes from the loin. Pork belly is a rectangular cut with a thick layer of skin and a mild flavor, suitable for slow roasting, barbecuing, or smoking. Swirling layers of fat and lean meat provide juice and flavor when cooked properly. Connective tissue requires slow cooking for hours to break down and yield tender, pull-apart meat. The skin can toughen during long cooking, so some cooks remove it while others leave it for crackling; a temperature technique helps crisp the skin. Pork belly is the fattiest and often more affordable cut, producing the white streaks of American bacon.
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