In England, bacon is commonly referred to as “rashers.” The term “rasher” specifically refers to slices of bacon that come from the loin, which is the middle of the pig’s back. This part of the pig is generally leaner compared to pork belly, which is the cut of meat used for American bacon.
The difference in names and cuts of bacon between the United States and England can be attributed to the different culinary traditions and preferences in each country. American bacon, made from pork belly, is known for its fatty streaks and rich flavor. It is often used in dishes like BLTs (bacon, lettuce, and tomato sandwiches), breakfast platters, and as a topping for burgers or salads. The high fat content of American bacon gives it a crispy texture when cooked, and the rendered fat adds a delicious smoky flavor to dishes.
On the other hand, British bacon, or rashers, is made from the loin of the pig. This cut tends to be leaner and has less fat compared to pork belly. British bacon is typically sold in thin slices and has a more meaty texture. It is often enjoyed as part of a traditional English breakfast, alongside eggs, sausages, baked beans, and toast. The leaner nature of British bacon makes it a healthier option for those who prefer less fatty meats.
Having lived in both the United States and England, I have personally experienced the different types of bacon. In the U.S., I often indulged in crispy and flavorful American bacon, savoring the combination of crunchy fat and salty meat. In England, I enjoyed the leaner and more meat-focused rashers, appreciating the meaty texture and the ability to taste the natural flavors of the pork.
The term “bacon” in England is commonly used to refer to bacon rashers, which come from the loin of the pig. This is different from American bacon, which is made from pork belly and is known for its fatty streaks. The distinction in cuts and names reflects the culinary traditions and preferences of each country.