Updated 30 September 2026
Back bacon is the British breakfast rasher: a round eye of lean loin with a tail of fat. Streaky is the stripy, fattier rasher that crisps up in the pan. They come from different parts of the pig, they cook differently, and each is better for different jobs. Here's the difference between back bacon and streaky bacon, smoked and unsmoked, and which to buy for your fry-up, your butties and your cooking.
What is back bacon?
Back bacon is cut from the loin, along the pig's back, usually with a little of the belly still attached. That gives each rasher a meaty round "eye" of lean loin and a tail of fat. It's the classic British rasher: the one on a full English and in a bacon butty. Because it's mostly lean, it cooks tender rather than crisp, with the fat edge turning golden.
What is streaky bacon?
Streaky bacon is cut from the belly. The rashers are long and narrow, with alternating stripes (streaks) of fat and meat. There's more fat, so it renders out in the pan and the bacon goes properly crispy. It's the American-style bacon, and the one chefs reach for when they want crunch or want to wrap something.
Back bacon vs streaky bacon at a glance
| Back bacon | Streaky bacon | |
|---|---|---|
| Cut from | Loin (with a little belly) | Belly |
| Look | Round lean eye, fat tail | Long stripes of fat and meat |
| Fat | Leaner | Fattier |
| Texture cooked | Tender, meaty | Crisp |
| Best for | Full English, butties, sandwiches | Crispy bacon, wrapping, lardons, burgers |
Smoked vs unsmoked bacon
Both back and streaky bacon come smoked or unsmoked.
- Smoked bacon has been cured and then smoked, which gives it a deeper, woodier flavour and a darker colour. It's great in a butty and adds depth to cooking.
- Unsmoked bacon (sometimes called "green bacon" in the trade) is cured but not smoked. It has a milder, cleaner pork flavour that lets other ingredients shine, which suits pasta sauces and quiches.
"Green" bacon doesn't mean it's gone off; it's the traditional name for unsmoked cured bacon.
Which bacon should you buy?
- Full English or a bacon butty: back bacon, smoked or unsmoked, as you prefer.
- Crispy bacon for a burger or BLT: streaky.
- Wrapping chicken, sausages or a fillet: streaky, as it's thin and flexible and bastes as it cooks.
- Carbonara, quiche and pasta sauces: either, chopped. Streaky gives more flavour and fat; back gives more meat.
- Pigs in blankets: streaky.
- Adding to bolognese or chilli: either; smoked adds depth.
Our bacon
We sell both in everyday packs and bulk 5lb (2.27kg) packs, which are great value for families and freeze well.
- Back bacon: Smoked Back Bacon 454g (£5.49), Unsmoked Back Bacon 454g (£4.99), 5lb Smoked Back Bacon (£20.99) and 5lb Unsmoked Back Bacon (£19.49).
- Streaky bacon: 5lb Smoked Streaky Bacon (£25.99) and 5lb Unsmoked Streaky Bacon (£30.49).
How to cook back bacon
Heat a frying pan over a medium heat with a drop of oil. Lay the rashers flat and cook for 2–3 minutes a side, until the fat is golden and the lean is cooked through. Snip the fat edge if the rashers curl. Under the grill, allow 3–4 minutes a side. In the air fryer, 180°C for 6–8 minutes. See how to cook back bacon.
How to cook streaky bacon
For crisp streaky bacon, start the rashers in a cold pan and turn the heat to medium, so the fat renders slowly. Cook for 6–8 minutes, turning, until crisp. In the oven, lay the rashers on a rack over a tray at 200°C (180°C fan) for 12–15 minutes. See how to cook streaky bacon, and for both, how to cook back and streaky bacon.
Buying bacon in bulk
A 5lb pack is a lot of bacon, but it freezes well. Split it into portions of 6–8 rashers, wrap each tightly in cling film or a freezer bag, label and freeze. Bacon keeps its best quality in the freezer for about 1–2 months, because the salt in the cure can make the fat go rancid sooner than fresh pork. Thaw in the fridge overnight. See buying bacon in 5lb packs.
Is back bacon healthier than streaky?
Back bacon is leaner, so it's lower in fat and calories per rasher than streaky. But all bacon is a processed meat and high in salt. The NHS advises keeping processed meat to a minimum and cutting down to 70g of red and processed meat a day if you eat more than 90g. Grilling rather than frying lets more fat drip away.
Bacon recipes
- Full English breakfast with back bacon
- Back bacon carbonara, UK style
- Bacon and leek quiche
- Bacon macaroni cheese
Browse back bacon, streaky bacon, 5lb bacon and all bacon.
Back bacon FAQs
What is the difference between back bacon and streaky bacon?
Back bacon is cut from the loin and has a round lean eye with a fat tail. Streaky is cut from the belly and has stripes of fat and meat, so it's fattier and crisps up more.
Which bacon is best for a full English?
Back bacon is the traditional choice for a full English breakfast and a bacon butty.
What is green back bacon?
Green bacon is the traditional name for unsmoked cured bacon. It has a milder flavour than smoked bacon.
Is smoked or unsmoked back bacon better?
It's personal taste. Smoked has a deeper, woodier flavour; unsmoked is milder and lets other ingredients come through.
How long does back bacon take to cook?
About 2–3 minutes a side in a frying pan over a medium heat, or 3–4 minutes a side under a hot grill.