It’s fair to say bacon is a way more complex subject than you might think.
There’s the varying levels of quality, the wide range of rashers, all the different grades, not to mention the different curing methods.
In a nutshell -
Back bacon is from the pork loin in the middle of the pig. It is a lean cut and gives us the eye meat also known as medallion. There’s also a little of the pork belly which provides the streaky bit we all love.
Streaky bacon comes from the pork belly. The long narrow rasher has layers of fat and meat running through each one. This gives the bacon that delicious intense flavour and crispiness when cooked.
In the foodservice industry, it’s normal practice to grade bacon as all-in, which means every rasher cut from the loin is packed. However, we’ve never been ones to follow convention at Becketts, which is why we offer all-in and graded rashers to ensure our customers get the exact standard of products they desire.
We grade the rashers because prime back bacon comes from the middle of the loin and is widely considered the best rasher but the ends of the loin contain shoulder/rib or oyster rashers, which taste equally as great but are not considered as prime.
Head to our bacon range page to learn more about our range of products or call our Sales Team on 02476 622777.