We have been selling house made bacon for decades. How many other Vancouver butchers can say that? Here are just some of the most popular types of bacon we have been selling over the years.
American Style Bacon or Regular Bacon
This style is the most common and what most people think of when you say “bacon”. American style bacon is cut from the pork belly. You may sometimes see it called side bacon or streaky bacon and find it at any greasy spoon, diner or even sizzling crisply in your own kitchen on weekend mornings. This homey comfort food paired with eggs any style, toast or pancakes and coffee brings back cozy memories. A true classic beloved by many.
Double Smoked Bacon
We make variations on this style like our house made double smoked bacon made with various woods like cherry or maple for different flavour profiles. Perfect when you want to try something different yet familiar with a new taste.
Thick Cut Bacon
We sell thick cut bacon for those times when you’re extra hungry or want something more substantial in a bite. Thick cut bacon is American style that is typically twice as thick as regular sliced bacon. Sometimes known as slab bacon, these thicker cuts are perfect in stews, soups or a more hearty breakfast. We can also custom cut our bacon to any thickness you want. Just allow a little extra cooking time when you’re going with thick bacon.
Back Bacon aka Canadian Bacon eh?
Even though it may be called Canadian bacon in the states, here in the Great White North we usually call it back bacon or pea meal bacon. Back bacon comes from the pork loin of a pig as opposed to the American style bacon which comes from the pork belly and thus has much more fat. Canadian bacon is much leaner and rounder. No, it is not ham but it tastes similar because they both come from the same part of the pig. Canadian bacon is usually rolled in cornmeal or crushed peas and is called peameal bacon.
Gammon Bacon
Gammon bacon comes from a similar section of the pig to back bacon. The curing process is the same as regular bacon but the meat section is the hind leg cut from a side of bacon. Gammon is the bottom end of a whole side of bacon (which includes the back leg). You get the best of both worlds of Canadian back bacon and regular American style bacon. You get the extra meat from the leg combined with the extra fat from the pork belly portion. It’s bacon with extras!
Bacon Rashers (British bacon)
Similar to Canadian back bacon, the British rashers, the cut of meat that’s used for British bacon is actually the same cut as a pork tenderloin or loin roast, just sliced and cured differently.
Pancetta
This Italian all-natural bacon is made from the belly, giving it an amazingly succulent, soft texture that’s perfect for any dish. It can be eaten raw and is often enhanced with spices like fennel. Pancetta is a great in sandwiches and is typically cut super thin due to it’s extra saltiness and the thin fat melts at room temperature. Pancetta is often chopped up and put in pasta like carbonara and in many other Italian dishes to punch up the flavour.
Lardons
Lardons are French style pork belly bacon strips or cubes cured in salt (not smoked) and offer an excellent boost of flavour to many dishes and salads. Lardons are often pan fried and put into many dishes. You often find it in recipes for salads, quiche, egg dishes, pizzas and potatoes. It’s also a mainstay of classic French dishes like coq au vin and beef bourguinon.
These are some of the more common types of bacon types we carry in our award winning Vancouver butcher shop. You can find many other house made products like duck confit, house made sausages and stocks. Open every day till 6pm for your convenience.
