Australian Middle Bacon is a leaner cut. As Australian YouTuber milkenobi points out, the bacon has what looks like a tail and is typically longer than US cuts of bacon.
Actually - American bacon is pork belly. Australian bacon is typically middle bacon, an entirely different (and less fatty) cut of pork. What Australians and British folk call bacon, Americans would often call Canadian bacon. (Though Canadian bacon is actually back bacon.)
British bacon is mostly wet cured, that is, left in a brine for some time. As you would expect, that leaves the meat moist, looking raw (but actually not quite). The Australian bacon you had may have been dry-cured. Dry curing involves rubbing the pork belly with dry salt, sugar, and spices.
American bacon comes from pork belly, which is a much fattier cut of meat. British bacon, on the other hand, comes from the loin which is a much leaner cut. In fact, British bacon is from the same cut as pork tenderloin. This is also where bacon gets its name; it is cut from the back of the animal (think "back-on").
Since both types of bacon are cured, it all comes down to the cut of meat. American bacon comes from one of the fattiest parts of the pig—pork belly—which explains the fatty streaks, while British bacon (known as rashers) comes from the loin, the middle of the pig's back, which is a leaner area.
Pork belly bacon – American
For American bacon the bellies are processed into bacon as a whole and cut into slices at the end. Since pork belly is only a few centimeters thick and significantly wider and longer, it will result in long narrow strips of bacon.
When the bacon fat breaks down during the cooking process, it creates taste compounds that are sweet, buttery, and salty. Thus, the unique, and delicious taste of bacon.
To sum up: English bacon is a healthier and leaner slice of pork loin and belly. American bacon is more flavorful but higher in sodium. You can substitute one for the other, but make sure you enjoy them in moderate amounts.
Princi Smallgoods have been named as the producers behind the best bacon in Australia. The Perth-based company's full rasher bacon took out the prized position after competing with more than 140 entries.
Among the bacon worth seeking out will be the winners of the Australian Bacon Awards. Zammit Ham & Bacon took out the national awards for Best Artisan Bacon and Best Full Rasher, while TAFE NSW South Western Sydney Institute (SWSi) Gourmet Meats received the national prize for Best Short Cut.
Made from only 10% Australian ingredients.
Primo Australian Bacon is made from 100% Australian meat sourced from Riverview Farms and has that famous Primo bacon taste that you know and love.
Any pork imported into Australia must be cooked to government defined, high temperatures for set periods of time, prior to being sold. This protects our pig herd from diseases we don't have in Australia.
PorkMark. To make it even easier for you to choose products using Australian pork, we created the PorkMark, a registered pink square logo that guarantees the pork is 100% Australian.
American bacon, also known as streaky bacon, belly bacon, or side bacon, consists of thin slices of pork belly, usually (but not always) cured, smoked, and sold raw.
Cut from the pork belly, streaky bacon or side bacon is fatty with long streaks of fat running parallel with the meat and the rind, sliced into strips of varying thickness. It can be cooked in its own grease and shrivels into a golden brown crisp that gives it its addictive and incomparable quality.
Pork contains high sodium even before it is processed into bacon. That's why bacon is saltier after it's processed. Actually, bacon is pork meat that has been cured with salt. Brining or drying (dry-cured bacon) it with seasoned salt is the best method for preserving it.
The secret is pre-cooking your bacon
Regardless of the perfect meat-to-fat ratio and peak freshness, the real secret to diner-worthy bacon is the cooking method. According to Epicurious, par-cooking it in the oven is the preferred method of many restaurant owners.
Why Does Cooking Bacon in Water Work? The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders. Plus, since the water helps render the fat, there will be significantly less splatter as your bacon finishes in the pan.
Maple. What it means: Maple bacon means that maple syrup was used during the curing process. This type of bacon will have a sweeter side to it, which can balance out smoky and salty flavors.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig. As Australian YouTuber milkenobi points out, the bacon has what looks like a tail and is typically longer than US cuts of bacon.
American bacon is generally served in crispy strips, streaked with fat, while British bacon, also known as rashers, is chewier and thicker, served in round slices; it's closer to a slice of grilled deli meat than what an American would traditionally call “bacon.” But what, exactly, causes the difference between British ...
Boneless, frozen, imported pork destined for our bacon is defrosted and placed in tumblers with water, salt, sugar, spices and chemicals that make the meat retain water. The water and possibly the salt and sugar are the Australian part. The rest is imported.