Long back bacon, thinly sliced for grilling or frying; short back is the best cut for rashers; back and ribs make good joints for boiling or braising and lean rashers for grilling or frying; top back is good for boiling or braising, and also makes good lean rashers. In Canada it is called back bacon. Canadian bacon is not imported from Canada but refers to boned loin of pork which has been sugar-cured and then smoked.
