There are two primary types of bacon: Bacon cut from the belly and from the back. What we call Canadian bacon here in the States is cut from the lean pork loin, just below the fat-back portion. This bacon made from the loin is more like ham than bacon. The type of bacon we primarily eat here in the U.S. is cut from the fatty pork belly, located exactly where it sounds. It’s what the British call streaky bacon. It’s also called side bacon, but let’s think of it as regular bacon. It has those familiar layers of meat and fat. A confusing variation often recommended by cookbooks and food bloggers is center-cut bacon. What is center-cut bacon? How is it different from regular bacon?
Center-Cut Compared to Regular Bacon
Those who tout center-cut bacon will probably tell you it’s leaner and will be less fatty when cooked. However, take a look at regular bacon and compare it to center cut bacon. I’ve provided an image above so you can see the difference. You’ll notice that regular bacon has more fat towards the ends, with the leaner portion in the center. Center-cut bacon does not have these fatty ends. That is because center-cut bacon is nothing more than regular bacon with the ends cut off.
The Bacon Rip-Off
Center-cut bacon, then, is less bacon for more money. A package of center-cut bacon will typically be sold as a 12-oz package. A regular pack of baon will be 16 ounces. Yet, both will sell for the same price!
At other times, you will overpay grossly for center-cut bacon. For example, I just noticed that regular Oscar Meyer center-cut bacon is priced as much as 5 or 6 dollars more per pound! You pay much more to have them remove some of the fat from the ends of bacon cut from the same belly portion. In other words, center-cut bacon is a rip-off.
Why Use Center-Cut Bacon?
The idea is that center cut bacon provides more uniform strips with lower fat, similar to the pork loin. It is doubtful that the eating experience of regular bacon versus center-cut bacon will be perceived as all that different from one another. And I can almost guarantee you it will make no difference when used in cooking rather than eaten alone.
The only advantage I can think of to center cut bacon is that it is better for BLT sandwiches or burgers. Just the fact that the strips are shorter and the leanness is more uniform may make them more suitable, but barely so. That doesn’t mean you need to pay more for it, though.
It is also said to be better when used as a crumbled topping, but this is subjective. Still, for that matter, so is the sandwich issue. I kind of like some fatty ends poking out of my burger.
You will probably think that either cut has the same amount of fattiness. Cutting off the ends does not make it appreciably leaner; it just removes some of the bacon. And if you want your bacon to be more like pork loin (and who would?), well, there is Canadian bacon to fill that void.
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You Can Easily Make Center-Cut Bacon
If you do want more uniform and leaner strips of bacon, you can simply cut off the fatty ends of regular bacon and freeze the ends for later use. These ends can be rendered off, and the pork fat can be used to flavor dishes or to saute, etc. The crispy bacon can be cut up and put into your dish, as appropriate. You then get what you pay for with less waste. Therefore, there is no reason to buy center-cut bacon.
