Cured loin, the sides and back of the pig, which has been dried, steamed and smoked. Ham is the thigh, removed and cured separately. Bacon which is cured, but not smoked, is called "green", "fresh", "white" or "plain". It has a white instead of a brown rind and a milder flavour than smoked bacon. A side of bacon from which slices are cut in a shop is called poitrine fumée.
The choicest rashers for grilling or frying are those from the back- "prime", "long" and "top back". Streaky bacon comes in both "wide" and "thin" rashers. Collar is more suitable for using in pies and stews. "Oyster" and "flank" rashers are fatty, but useful for larding poultry. Gammon rashers and steaks are more substantial than rashers.
