Bacon is beloved around the world, but not all bacon is created equal. There are noticeable differences between American and Australian bacon in terms of the cuts of meat used, curing methods, flavor profiles, and fat content. If you’ve ever traveled between the US and Australia, you may have noticed your bacon breakfast suddenly tastes quite different!
So what makes Australian bacon unique compared to American? Let’s dive into the key distinctions.
Different Cuts of Meat
The most pronounced difference between American and Australian bacon comes down to the cut of meat used
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American bacon comes from the pork belly, which is very fatty. This results in long striations of fat running through the bacon.
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Australian bacon contains meat from the leaner pork loin in addition to some belly This cut has less fat overall and is known as “middle bacon”
So while American bacon is all fatty pork belly, Australian bacon mixes in some of the loin portion, making it leaner.
##Variation in Curing Methods
Curing gives bacon its signature flavor, preservation, and color. While both American and Australian bacon are cured, some differences exist in the curing process:
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American bacon is typically cured just with salt, sugar, sodium nitrite, and sometimes spices. This produces a straightforward salty, smoky flavor.
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Australian bacon often includes additional spices beyond just salt and sugar. Common extra flavorings include coriander, pepper, garlic, and juniper berries. This provides a more complex flavor profile.
So Australian bacon tends to incorporate more spice elements during curing compared to the relatively simple American bacon cure.
Fat Content and Appearance
The use of fatty pork belly meat means American bacon is very high in fat. When cooked, the characteristic fat streaks in the bacon melt and crisp. This gives American bacon a rich, indulgent quality.
Since Australian bacon contains loin meat along with belly, it has a higher lean meat ratio. The fat content is reduced, giving it a healthier nutritional profile. Visually, Australian bacon looks more uniformly pink rather than displaying long white fat stripes.
Cooking Methods and Uses
The high fat content of American bacon makes it ideal for frying or baking until nice and crispy. It’s most often enjoyed as part of a savory breakfast with eggs and pancakes. Australian bacon has a bit less fat, so it may not get quite as crispy during cooking.
A popular way to enjoy Australian bacon is in a bacon and egg roll – a sandwich of bacon, fried egg, and condiments on a bun. The leaner middle bacon provides a meaty chewiness that pairs nicely with the egg and bread.
Availability and Cost
American bacon is widely available in any US grocery store and quite inexpensive, selling for around $5-10 per pound. Australian bacon can be harder to find in American stores, so you may need to visit a specialty grocer or order it online if you want to try it. The price is typically higher as well, around $15-20 per pound.
In Australia, middle bacon is easy to find and affordable since it’s the standard go-to bacon for Australians. American-style pork belly bacon is rarer and seen as more of a novelty meat that costs more.
Takeaways on the Bacon Difference
While both American and Australian bacon provide salty, savory flavor, some key distinctions exist:
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American bacon uses just fatty pork belly, while Australian also includes loin meat.
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Australian bacon incorporates more spices during curing.
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American bacon has very high fat content and appears streaky.
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Australian bacon is leaner with a more uniform pink appearance.
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American bacon is ideal for crispy frying while Australian works great in sandwiches.
So the next time you dig into a plate of bacon while traveling, consider the differences in cuts, curing, fat content, and cooking methods that impact the flavor and texture of bacon from around the world. While both American and Australian bacon have their merits, understanding the variation can help you appreciate each one for its nuances.
American Bacon vs Australian Bacon
Is Australian Bacon healthier than American bacon?
Unlike American bacon, which comes from the fatty pork belly, Australian bacon includes a piece of the leaner loin of the pig, resulting in a longer cut with what looks like a tail. This cut is known as middle bacon and is considered to be a healthier option due to its lower fat content.
What is the difference between Canadian bacon and American 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.) Actually – American bacon is pork belly.
What is the difference between streaky bacon and European Bacon?
Streaky American bacon is cut from the pork belly, which gives it a beautiful marbling and even fat-to-meat ratio, which allows the bacon to cook up beautifully crispy. European bacon on the other hand is cut from the pork loin, with some pork belly, which means it is much leaner and meatier than streaky bacon.
Why is European Bacon better than American bacon?
• European bacon is leaner and lower in cholesterol. • European bacon has a stronger taste and aroma. • European bacon requires no refrigeration. • European bacon lasts longer than American bacon. If you’re looking for an alternative to traditional bacon, try making your own at home. Why is American bacon different to UK bacon?