Canadian Bacon vs. Bacon: What Are the Differences?

American bacon, also known as streaky bacon, belly bacon, or side bacon, consists of thin slices of pork belly, usually (but not always) cured, smoked, and sold raw.

Among the world’s many types of bacon, American-style bacon is distinct because of its ability to add a crispy, crunchy texture to everything from burgers to brunch and breakfast foods.

Canadian bacon takes the form of thick, round slices of pork loin (the back of the pig). The protein’s flavor is similar to ham, though the two don’t come from the same part of the pig; while Canadian bacon is a loin cut, ham often comes from the back legs.

Canadian bacon is a common component of eggs Benedict or a traditional English breakfast.

In Canada, Canadian bacon is also known as “back bacon” or “peameal bacon” since it often gets stored in ground yellow peas or cornmeal.

These two types of breakfast meat have similar uses, but they come from different cuts of pork. These are the key differences to consider when choosing between the two kinds of meat:

• Processing method: Producers usually cure and smoke American-style bacon before sale, while Canadian bacon does not undergo those processes. Additionally, Canadian bacon typically comes precooked when you buy it at the grocery store, whereas American bacon is often sold raw.
• Type of meat: The two kinds of bacon come from different parts of the animal: Canadian bacon comes from the back, while American bacon comes from the belly. Therefore, Canadian and American bacon have different textures and fat contents. Canadian bacon is a lean cut, while American bacon is a fattier cut.
• Cooking method: You can use the oven, microwave, or stovetop to cook American bacon, which will render and fry in its own fat. Since Canadian bacon comes precooked, frying or baking isn’t necessary, but it can add flavor and texture to the meat. Unlike American bacon, Canadian bacon does require a slick of oil in the pan to prevent sticking.
• Flavor: Texturally and flavor-wise, Canadian bacon tastes similar to ham. It doesn’t have the same salty, smoky flavors of cured and smoked bacon, and it won’t get as crispy.

You can substitute Canadian-style bacon for American-style in many recipes. Whether the swap will work depends on the desired texture and fat content of the dish. It’s easy to substitute Canadian bacon for American bacon if it’s a side dish or one component in an omelet or sandwich.

If using Canadian bacon instead of American bacon or pancetta in carbonara sauce, you may need to add extra salt and oil to achieve the right flavor.

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