Bacon as we know it dates back to around 1500 B. C. , making it one of the oldest cuts of meat. So its no surprise that many places around the world have their own versions of bacon. The way this age-old cut of pig is cooked and seasoned differs from place to place. Advertisement.
Bacon is beloved worldwide, but American and Australian bacons have distinct differences in the cut of pork used, curing methods, fat content, flavor, and more. Here’s an in-depth look at what makes these bacons unique.
Overview
- American bacon uses fatty pork belly while Australian includes leaner pork loin
- Australian bacon incorporates more spices like coriander, pepper, and juniper
- American bacon has high fat content and appears streaky when cooked
- Australian bacon is leaner with uniform pink color and less fat
- American bacon is best for frying into crispy strips
- Australian bacon works well in sandwiches and rolls
- Availability and cost varies between countries
Different Pork Cuts
The primary difference comes down to the cut of pork used:
- American bacon is 100% pork belly which is very fatty with long fat striations
- Australian bacon contains both belly and loin, creating “middle bacon” that is leaner
So while American bacon uses just fatty belly, Australian mixes in some of the leaner loin portion
Curing Process Variations
While both are cured, some curing differences exist:
- American bacon uses basic salt, sugar, sodium nitrite for straightforward salty, smoky flavor
- Australian bacon incorporates extra spices like coriander, pepper, garlic, juniper berries for more complex taste
The additional spices in Australian bacon curing provides more layered nuanced flavors.
Fat Content and Texture
- American pork belly bacon has very high fat content that crisps up when cooked
- Australian middle bacon contains more lean meat, so it’s lower in fat with a healthier nutritional profile
- American bacon appears streaky with long white fat lines while Australian looks uniformly pink
The fat gives American bacon a rich indulgence when cooked. Australian bacon is leaner and less crispy when fried.
Best Cooking Methods
- The high fat content makes American bacon ideal for frying or baking into crispy strips
- Australian bacon works great in sandwiches and rolls like a bacon and egg breakfast roll
- American bacon gives a crispy texture to meals while Australian provides a meaty chewiness
So American bacon excels when fried up crunchy and crispy while Australian middle bacon is better for sandwich fillings.
Availability and Cost
- American bacon is widely available and inexpensive at $5-10 per pound in any US grocery store
- Australian bacon is harder to find in the US and costs more, around $15-20 per pound if ordered online
- In Australia, middle bacon is affordable and easy to find while American-style belly bacon is rarer and seen as a novelty
So each type of bacon is most affordable and accessible in its country of origin.
Key Takeaways
- American bacon uses fatty pork belly only while Australian also includes loin meat
- Australian bacon incorporates more diverse spices during curing
- American bacon is very high in fat and appears streaky
- Australian bacon is leaner with uniform pink coloration
- American bacon excels when fried crispy while Australian works great in sandwiches
Understanding the differences allows you to better appreciate the unique flavors and textures of each bacon variety. While both American and Australian bacon have their merits, the cuts, curing, fat content, and uses create distinct profiles to savor.
Frequently Asked Questions
Is Australian bacon healthier than American?
Yes, Australian middle bacon is healthier than American pork belly bacon. The mixture of belly and loin results in a leaner cut with less fat and lower calories.
What’s the difference between Canadian bacon and American?
Canadian bacon comes from the pork loin while American bacon is from the belly. Canadian bacon is leaner, smaller in size, and looks more like ham.
How does streaky American bacon differ from European?
Streaky American bacon has fat marbling from the belly while European comes from the leaner loin. American is crispy when cooked while European is meatier and chewier.
Why is European bacon considered better than American?
Advantages cited include European bacon’s stronger flavor, no need for refrigeration, longer shelf life, and leaner nutritional profile. However, American bacon fans prefer its fatty indulgence when fried crispy.
Why does UK bacon differ from American?
UK bacon is typically back bacon, coming from the loin or other leaner cuts. American bacon is streaky pork belly with high fat content. So the cuts of meat used differ significantly.
In the US, bacon is a popular breakfast choice.
In the US, bacon is thinly sliced strips of pork belly that are typically smoked over a hardwood, like hickory or Applewood. Usually the meat and fat run in parallel streaks, leading to a fairly equal distribution between the two. Advertisement
Canadian Bacon is also called “back bacon.”
In some places it’s called “Canadian bacon,” but in Canada it’s just called “back bacon.” “.
Canadian bacon isnt cut from the pork belly, instead it comes from the loin. Because of this, its pretty similar to ham. Its typically cured and smoked before serving. Advertisement