The thicker, chewier piece is back bacon, and in much of the world ... and then letting it cure in either a smoke bath (dry-curing) or in brine (wet-curing). For more food and drink goodness ...

Canadian bacon comes from the back -- or loin -- of the pig ... Canadian bacon is typically dry-cured and smoked, while ham might be dry- or wet-cured. The most significant difference, though ...

The dry cured type is rubbed with salt and flavourings ... Bacon is traditionally bought as smoked or unsmoked rashers that are either back bacon (from the loin) or streaky bacon from the belly ...