On Mon, 15 Dec 2014 20:03:00 -0000, Janet > wrote:

>In article >,
says...
>>
>> 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?
>
> The cut of bacon is. Deep fat frying it definitely isn't :-(
>
> I almost always grill it (no extra fat required)
>
>> Where on the hog does this bacon come from?
>
> The cut is called back bacon and is cut through from the loin to the
>belly.
>
> This explains it with pictures.
>
> http://www.englishbreakfastsociety.com/back-bacon.html
>
> What you call American bacon, is cut only from the pork belly. In the
>UK it's called streaky bacon. Streaky is cheaper than back bacon;
>considerably downmarket (you wouldn't, or shouldn't, get served streaky
>bacon in a UK hotel or BB).

That's an unexpected attitude. I prefer streaky bacon myself.