Buzz
Bacon is a beloved treat that pairs perfectly with both sweet and savory dishes. From traditional to meatless options, each type delivers a savory, smoky punch and a satisfying texture, whether crispy or chewy, that keeps us coming back for more.
Why not top everything with bacon? Here are some of the most popular bacon varieties, including vegan options, and what makes each one a unique and irresistible choice for your kitchen.
Traditional streaky bacon
Where I come from (the U.S.), we simply call this bacon. In other regions, it's often referred to as streaky bacon or side bacon. This cut, which comes from the pig's belly, is cured and smoked. The name 'streaky' comes from the visible layers of fat and muscle that create its distinctive striped look. Depending on the cut, the fat content can range from 45% to 70%.
In stores, streaky bacon is typically available in thick slices (around 1/4-inch thick) or thin slices (about 1/8-inch thick), which provide different textures when cooked. Some stores even sell whole cured pork bellies, so you can slice the bacon yourself to your desired thickness.
Bacon that hasn’t been smoked
I associate bacon with a smoky flavor, and while most bacon in the U.S. is smoked, it doesn’t have to be. Unsmoked bacon might be called salt pork or green bacon. While this is more popular in the U.K. and Ireland, you can still find different forms of unsmoked bacon in the U.S. under different names (I’ll dive into those later). Whatever the name, unsmoked bacon is lovely sliced up into small pieces to add salt and fat to dishes, and it can be cooked in larger slices for a more chewy texture.
Uncured bacon
Uncured bacon is a bit of a misnomer. It’s still cured. Bacon is typically wet-brined before smoking (though it can be dry brined with a rub of the same ingredients, without water), and the brine usually includes synthetic nitrites and nitrates. Instead, “uncured” bacon is cured with the naturally occurring nitrites in celery powder. As Mytour’s Senior Health Editor Beth Skwarecki puts it in this article about other misleading food labels, “Bafflingly, the labeling regulations require that celery-cured bacon be labeled 'uncured.'" It's still cured.
Canadian bacon
Canadian bacon is much leaner and rounder in shape compared to its streaky counterpart. It’s not made from the pig’s belly, but from the loin. While some cuts may include a bit of the fatty belly, its texture and flavor resemble ham more than traditional bacon. Although it comes from a different part of the pig, I’ve included it here for clarification. Canadian bacon is generally brined and smoked, but its flavor is milder compared to streaky bacon. It's less salty, less smoky, and has a slight sweetness. With its low-fat content, it’s perfect for cooking up chewy or tender rather than crispy and brittle.
Pancetta
Let’s dive into more unsmoked bacon varieties. Pancetta, an Italian bacon, is brined and cured but not smoked. One of its most distinct features is its presentation: instead of the usual straight slices from the pork belly, the belly is rolled tightly into a cylinder and then tied. Once rolled, it’s thinly sliced to reveal a beautiful meaty spiral. However, in many stores, I usually find pancetta sold as chunky cubes. I like to cook them in a pan to render out the fat and flavor for larger dishes. Pancetta delivers all the salty richness of bacon without the smoky flavor.
Lardons
While Canadian bacon is ideal for those who prefer lean, salty pork, lardons cater to those who appreciate the fatty streaks. Lardons are typically cut from the pork belly or fat back, the latter being even fattier. They usually come in cubes or chunky rectangles, and can be made from either smoked bacon or unsmoked salt pork. You don’t necessarily have to buy lardons; you can easily make them by slicing bacon widthwise into fatty matchsticks. Once crisped in a pan, lardons make a perfect crunchy addition to salads, start a hearty chowder, or serve as a topping for casseroles.
Alternative-meat bacon
Not a fan of pork? You can still indulge in bacon-like goodness with turkey or duck. Turkey bacon is made by processing turkey meat into a slab, which is then sliced thin to resemble traditional bacon. Duck, with its rich, fatty skin, often has bacon sliced from its breast to include this fat. Both types can be cured and smoked, delivering the full, satisfying bacon flavor you crave.
Vegan bacon
Vegan bacon demonstrates just how much of bacon's appeal comes from its salty, smoky qualities—though its crispy and chewy texture definitely adds to the charm. While you can find pre-made versions made from soy or tempeh, you can also craft your own plant-based bacon by using thinly sliced carrots or even follow this unique recipe to create bacon from banana peels. The key is to pack the plant-based strips with plenty of flavor. For the saltiness and umami, rely on ingredients like MSG, soy sauce, and, of course, regular salt. Don’t forget to grab some liquid smoke from the store—it’s usually found near the barbecue sauce and will take your bacon substitute to the next level.
