Streaky bacon
Streaky bacon, also known as belly bacon, is made from pork belly meat. It is characterised by alternating layers of fat and meat, resulting in a tender and deliciously flavourful cut. Streaky bacon is commonly used in breakfast dishes, sandwiches and as a crispy dish topping due to its rich flavour and crispy texture.
Middle bacon
Cut from the side of pork, middle bacon combines the lean eye with a shortcut of streaky bacon, offering a perfect balance of lean and fatty meat. It has a slightly leaner profile and milder flavour than streaky bacon.
Shoulder bacon
Shoulder bacon is made from the pig's shoulder or butt. It tends to have more fat and marbling than back bacon and eye bacon, resulting in a juicier and more flavourful product. Shoulder bacon is commonly diced and added to soups, stews and casseroles to boost the flavour.
Back bacon
Back bacon is cut from the pig’s loin, situated on the animal's back. It consists of lean meat with a small amount of fat along the edges and comes in round slices. Back bacon is typically leaner and meatier than streaky bacon, making it a healthier food option. It is often used in Kiwi breakfasts and sandwiches.
Eye bacon
Eye bacon is a specific cut of back bacon that includes the eye muscle, a very lean and tender portion of the loin. Eye bacon is prized for its meaty texture and rich flavour. It is less abundant and typically more expensive than fattier bacon cuts.
Rindless bacon
Rindless bacon refers to bacon that has had the skin or rind removed before slicing. Removing the rind results in a smoother texture, perfect for wrapping around other proteins and allows for more even cooking. Rindless bacon is popular for its convenience and versatility in cooking.
Smoked bacon
Smoked bacon has been infused with a smokey flavour by hot or cold smoking with wood chips. Smoking adds flavour depth and complexity making it a popular choice for those who enjoy a robust, smokey taste in their dishes.
Dry-cured bacon
Dry-cured bacon has been cured using a dry method involving a mixture of salt, sugar, and spices. This draws out moisture from the bacon, resulting in a more concentrated flavour and firmer texture. Dry-cured bacon is often considered more artisanal and may be pricier than conventionally cured bacon.