Originally Posted by buckytom
another hurdle: what cut of pork is the bacon from, and is it cured or smoked in any way?
what americans call bacon is called streaky or back rashers in ireland and the uk. irish bacon is closer to a boiled ham than cured or smoked pork belly.
Yes this one really threw me for a loop at first. I remember buying a piece of bacon for DH, that looked a little like a 1.5 lb piece of smoked ham might in Canada. I fried some up for him and became leery as I was cooking, it no longer looked like bacon (which I had assumed it was, or rather assumed it was similar to Canadian bacon) but like pieces of Spam or canned ham. I seasoned it, but did not salt it which turned out tobe a good thing. When he ate it, he said that it clearly did not taste bacon (as he and I eash think of bacon, lol, or probably for him as he thinks of pancetta) but some type of ham, and was so salty that he could not finish it (and he liked salt!). I haven't bought that one again, but if I do I wil be soaking it for sure
Ishbel is right on the money, it's amazing how one culinary word can mean so many different things around the globe.