The most common slice and form of bacon in the United States is streaky bacon, also called side bacon, which is cut from the pork belly. Long layers of fat run parallel to the rind and have thin streaks of meat. The Italian version of the streaky bacon is called Pancetta, which can either be smoked or unsmoked and has a strong flavor. After curing, it is rolled up into cylinders and sold in this manner.
Back bacon, also called Irish bacon, Rashes, or Canadian Bacon is cut from the loin in the middle of the back of the pig. The texture is similar to ham, meaty, and is on the lean side, with less fat compared to the other cuts of bacon. It is the most common variety of bacon consumed in the United Kingdom.
Middle bacon is cut form the side of the pork and, like its name suggests, has average fat content, with a flavor that is the middle of streaky bacon and back bacon.
Cottage bacon is cut from the shoulder of the pork, thin, meaty, and lean and usually oval shaped. After the shoulder is cured, it is sliced into oval pieces and the flat pieces are usually fried or baked. Jowl bacon comes from the cheeks of the pork, which are cured and smoked. Collar bacon is cut form the back of the neck of the pig near the head. Hock bacon is eon the ankle joint between the foot and the ham, while gammon is cut form the hind leg.
Slab bacon is cut form the belly, the sides, and the fatback. It has a medium to high portion of fat, and is similar to salt pork, which is also prepared from the same cuts but not cured. Picnic bacon includes the shoulder beneath the blade of the pig, which is lean but can be tough.