Canadian bacon, also known as back bacon, is a type of bacon that comes from the boneless pork loin. It is typically cured, smoked, and sliced into rounds. Canadian bacon is so named because it originated in Canada, but it is also known as rashers or back bacon. It has a mild, sweet pork flavor and is leaner than ham, so it has a firmer texture but is still tender and juicy. Canadian bacon is often served in classic eggs benedict and used to top Hawaiian-style pizza. It can be eaten as is or sauteed or fried, and can be added to stir-fries, quiche, pasta or rice dishes, or used as a garnish for roasted vegetables, soups, and stews. In the United States, "Canadian" bacon is plain lean "back bacon" made from the loin, and it is trichina treated but must be cooked before consumption. The term "Canadian bacon" is not used in Canada, where the product is generally known simply as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States.