A lean, smoked animal meat this is certainly closer to ham rather than bacon. It comes from the lean tender attention for the loin, found in the center of the straight back. It really is called "back bacon" in Canada.
- The slim, boneless rib-eye of a pork loin which was treated and smoked.
- The large rib-eye muscle tissue of the pork loin, cured and smoked. It is boneless and much more slim than streaky bacon, which makes it an excellent ham replacement those seeing their fat consumption.
from a boned strip of cured loin