Eons ago, I went with some friends to Ireland, where we stayed mostly
in B&Bs (the cheapest lodging option, unlike in the US where you pay
Holiday Inn prices to stay in the equivalent of Grandma's spare room).

The breakfasts were uniformly excellent, the best meal of the day. But
the bacon was outside our experience. Although shaped in strips, they
were not streaky, but a broad swath of lean pork, adjacent to a thin
strip of fat, and then another strip of lean.

We started and ended our trip in Dublin. The last day we breakfasted
at a Bewleys, which cooked this bacon in a deep fat fryer.

Is this the default style of bacon in Great Britain as well?
Where on the hog does this bacon come from?
And why the deep frying?