Bacon can come from different parts of the pig, but it is not defined by being from a specific cut of meat. Bacon can come from the loin, ribs, sides, belly, or anywhere that has an exceptionally high fat content. In the United Kingdom, back bacon is most common, but Americans are more familiar with “streaky” bacon, also known as side bacon, which is cut from pork belly. Pork belly is a fatty cut of meat that provides the streaky part of bacon. Back bacon is from the pork loin in the middle of the pig and is a lean cut that gives us the eye meat, also known as medallion. Any of these cuts of meat could be sold fresh from the pig simply as pork belly, loin, or sides to be cooked or as uncured bacon for people to cure with their own recipe and method. To turn the meat into bacon, it needs to go through a curing process.