What is Streaky Bacon? A Complete Guide to This Iconic Pork Cut

Bacon is one of the most beloved foods across cultures worldwide From classic American breakfasts to British pub fare, this cured and smoked pork product adds a savory, salty kick to dishes both sweet and savory While American bacon may be the best known globally, other cultures have their own unique bacon cuts that are equally delicious. One such example is streaky bacon, a distinctly British take on cured pork belly that combines the best attributes of American and Canadian styles.

In this comprehensive guide we’ll cover everything you need to know about streaky bacon including how it’s made, how it tastes, popular uses, and how to cook it to crispy, fatty perfection. Let’s dive in!

What Exactly Is Streaky Bacon?

Streaky bacon, also referred to as side bacon, is a traditional British cut of cured and smoked pork that comes from the belly and loin. It differs from American bacon in that it contains both lean meat and large runs of fat, which render during cooking to produce those highly-coveted crispy bits.

The name “streaky” comes from the characteristic striations of fat running parallel to the rind that distinguish it from other bacon cuts. Streaky bacon is sold in circular slices called rashers that are thicker than American bacon strips.

While sometimes used interchangeably with back bacon, true streaky contains more fat than back cuts. It’s essentially the midpoint between American bacon from the belly and Canadian bacon from the lean loin. Streaky bacon provides the best of both worlds!

How Is Streaky Bacon Made?

Producing streaky bacon is an art form perfected by generations of British pig farmers. The Yorkshire, Tamworth, and Gloucestershire Old Spot breeds are prized for making exceptional streaky cuts.

The pork belly is first cured to preserve the meat and enhance flavor. Traditional dry curing with salt, spices, and sometimes sugar yields the best results. Smoking lends an extra layer of smoky, savory taste.

Curing and smoking can happen over days or weeks depending on the desired flavor profile. Shorter curing time produces “green” or unsmoked bacon with a milder pork flavor.

How Does Streaky Bacon Taste?

When cooked properly, streaky bacon hits that ideal balance between smoky, salty, and sweet flavors. The meatier parts have a similar taste to American bacon, while the generous ribbons of fat provide a rich, indulgent contrast.

The curing and smoking process lends a robust, charred flavor. Smoked varieties have a more intense taste than unsmoked “green” bacon. The fat crisps up in the pan for a satisfying crunch.

Overall, streaky bacon could be described as American bacon turned up to 11! It’s an absolute pork lover’s dream.

How Is Streaky Bacon Used?

From breakfast sarnies to pub fare, streaky bacon plays a starring role in many classic British dishes:

Full English breakfast – Fried eggs, roasted tomato and mushrooms, baked beans, sausages, black pudding, and toast all served with rasher upon rasher of crispy streaky bacon. The breakfast of champions!
Bacon butty – Rasher fried or grilled streaky bacon between slices of buttered white bread or in a roll. Add ketchup or HP sauce. Simple but amazing.
BLT – A British take on the classic bacon, lettuce, and tomato sandwich with the added crunch of streaky.
Pigs in a blanket – Sausages or cocktails wieners wrapped in streaky bacon and roasted. A tasty pub snack.
Carbonara – Diced streaky bacon tossed with spaghetti, eggs, and cheese creates a rich, smoky carbonara sauce.
Soups – Bits of streaky bacon make a flavorful garnish for hearty bean or potato soups.

The possibilities are endless! Streaky bacon complements both sweet and savory dishes beautifully.

How to Cook Streaky Bacon

Cooking streaky bacon properly is an art in itself. Here are some tips:

Pan fry – The classic method. Place rashers in a cold pan and fry for 2-3 minutes per side over medium heat. Turn frequently to prevent burning.
Oven bake – Lay rashers out on a foil-lined baking sheet. Bake at 400°F for 12-20 minutes until browned and sizzling.
Grill – Quickly grill rashers over direct high heat, turning frequently. Great for bacon butties!
Microwave – Not ideal but it works in a pinch. Place rashers between paper towels and microwave in 30 second bursts.
Broil – Place a rack 6 inches from heat and broil rashers 2-3 minutes per side. Watch closely to avoid burning.

No matter how you cook it, always start with a cold pan and use medium to low heat. Cooking over high heat causesstreaky bacon to burn quickly. Enjoy it chewy or extra crispy based on personal taste.

Buying and Storing Streaky Bacon

Unfortunately streaky bacon can be hard to find in many American grocery stores, as USDA regulations specify bacon must come from pork belly. Specialty stores and online mail order are your best bets for finding authentic streaky.

When buying, look for good marbling of fat and lean meat. Meat should be pink with no graying. Thicker rashers are great for cooking to a crisp texture.

Store streaky bacon loosely wrapped in wax or parchment paper in the coldest part of the fridge. Smoked keeps for 7-10 days and unsmoked keeps for up to two weeks. Freeze for longer storage.

Now that you’re a streaky bacon expert, it’s time to grab some rashers and start cooking! Enjoy this fantastic British treat on its own or incorporated into both sweet and savory dishes. Let the pork-y deliciousness begin.

Cooking Streaky Bacon

FAQ

What is the difference between regular bacon and streaky bacon?

There are three types of rasher: back (from the loin, the leanest and most expensive), streaky (from the belly, it’s the fattiest and often tastiest cut) and middle (back and streaky bacon in one cut). Bacon joints include collar (from the shoulder), hock (from the front leg of the pig) and gammon (from the hind leg).

What is streaky bacon called in America?

Iconic British streaky bacon can be tough to track down in the U.S. – maybe because the USDA only recognizes the traditional American iteration in its technical “bacon” definition: “The cured belly of a swine.” Any other cut of meat, like streaky bacon, must be explicitly labeled as “pork loin bacon” or a similar …

What is the difference between bacon and pancetta?

Bacon and pancetta are both cut from the belly of the pig, but the products are not identical. Bacon is cured with salt and then smoked and sliced. It needs to be cooked before you eat it. Pancetta (sometimes called Italian bacon) is cured with salt, black pepper, and spices and rolled into a cylinder.

Why is streaky bacon so good?

Fattier than back bacon, streaky bacon is cut from pork belly instead of pork loin, and this gives the bacon its streaky appearance. The high fat content in streaky bacon is renowned for being full of delicious flavour and often a favourite cut amongst bacon enthusiasts.