Lexi Webster
Australian bacon is typically middle bacon, a different and less fatty cut of pork than American bacon. Australian bacon is naturally smoked in traditional smokehouses for a long time under a mild temperature, resulting in a nice pinkish colour. While fresh, raw pork sold in Australia is 100% Australian pork, the majority of the bacon sold in supermarkets is made from imported pork. Some people prefer Australian bacon for its flavour and lack of fat, while others find it less flavorful and appealing in texture compared to American bacon.
| Characteristics | Values |
|---|---|
| Australian bacon | Middle bacon, less fatty |
| American bacon | Pork belly, fatty |
| Australian bacon colour | Pinkish |
| American bacon colour | Not mentioned |
| Australian bacon availability | Hard to find |
| Imported pork in Australia | Must be cooked to high temperatures for set periods |
| Australian bacon taste | Less flavourful |
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What You'll Learn
Differences between Australian and American bacon
Australian and American bacon differ in a few ways. Firstly, Australian bacon typically includes a piece of the leaner loin of the pig, whereas American bacon is usually made solely from pork belly, a fattier cut. This means that Australian bacon has what some describe as a 'tail', and is longer than US bacon. Australian bacon is also typically ''middle bacon', a less fatty cut of pork than American bacon.
In addition, Australian bacon is commonly used in stir-fry dishes, whereas American bacon is more often used in rashers. Rashers are less common in Australia and the UK, where 'bits' and 'offcuts' are more typical.
Furthermore, the majority of bacon sold in Australian supermarkets is made from imported pork, whereas all fresh, raw pork sold in Australia is 100% Australian. It can be difficult to find bacon made from Australian pork, and most Australians are unaware of the origin of the pork they consume.
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The taste and texture of Australian bacon
Australian bacon typically refers to middle bacon, which is a different and less fatty cut of pork than American bacon. While American bacon is made from pork belly, Australian bacon is sourced from the back of the pig and is leaner, with only a thin layer of fat that can be removed. This type of bacon usually doesn't have a rind attached.
Streaky bacon, which is more common in America and Canada, is also available in Australia. This cut comes from the belly or side of the pig and has distinct streaky layers of fat. Due to its higher fat-to-meat ratio, streaky bacon is very tasty, easy to crisp up, and tends to shrink when cooked as the fat renders away.
The curing process also significantly impacts the flavour and texture of Australian bacon. Bacon is typically cured with a mix of salt, sugar, and nitrate, which gives it its characteristic pink colour. Additional spices and flavourings, such as black pepper, maple syrup, or paprika, may be added to enhance the taste.
In terms of texture, Australian bacon can range from crispy to chewy, depending on the cooking method. Pan-frying is a popular way to cook bacon, and the level of doneness can be adjusted to personal preference. Some people enjoy the burnt bits that form on Australian bacon when it's cooked for longer, adding to the flavour and texture.
Overall, Australian bacon is known for its unique combination of leanness and flavour. The curing process and additional spices contribute to a distinct taste, while the varying cuts and cooking methods allow for different textures, from crispy to chewy.
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The origin of Australian bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish, used as a central ingredient, or as a flavouring or accent.
Australian bacon is typically middle bacon, a less fatty cut of pork that includes some of the streaky, fatty section of side bacon along with a portion of the loin of back bacon. It is similar to the bacon consumed in the United Kingdom and Ireland, which is also known as back bacon.
In contrast, American bacon is typically made from pork belly, which Australians might refer to as "Canadian bacon". This cut of bacon is more fatty and has long layers of fat and muscle running parallel to the rind.
While fresh, raw pork sold in Australia is 100% Australian pork, the majority of the bacon sold in Australian supermarkets is made from imported pork. This is due to the high cost of feed for pig farmers and the resulting influx of cheap imported pork. However, bacon made at local butchers is generally made from Australian pork, and all bacon at farmers' markets is local.
To support Australian pig farmers and ensure the highest standards of animal welfare, safety, and environmental protection, consumers can look for specific labels and logos on bacon products. The Australian government's country of origin labelling, indicated by a green and gold kangaroo, oversees this. However, this label only indicates that the product is made in Australia and does not guarantee the use of Australian pork. Instead, consumers should look for a bar chart and written statement indicating over 90% Australian ingredients. Additionally, the PorkMark, a registered pink square logo, guarantees that the pork is 100% Australian.
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The colour of Australian bacon
Australian bacon typically comes from the middle cut of the pig, which is less fatty than American bacon. However, streaky bacon, which is the type of bacon commonly found in the US and Canada, is becoming more readily available in Australia.
After curing, the bacon may be dried for extended periods or smoked to add flavour. The smoking process can also impact the colour of the bacon, giving it a darker appearance. While most bacon in Australia is cured and smoked, some uncured and unsmoked varieties, such as Italian speck, are also available.
In addition to the curing and smoking processes, the cut of pork used for bacon can also influence its colour. Australian bacon typically uses leaner cuts of pork from the back of the pig, resulting in a lighter-coloured bacon with less fat. In contrast, American bacon typically uses pork belly, which has a higher fat content and a darker colour.
Overall, the colour of Australian bacon can vary depending on the curing process, smoking, and the cut of pork used. However, it typically has a pink hue due to the nitrates used in curing, with variations in fat content and meat colour depending on the specific cut of pork used.
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The availability of Australian bacon
However, it is important to note that any pork imported into Australia must be cooked at high temperatures for a set period before being sold. This measure protects the local pig herd from diseases not present in Australia. Once this heating process is completed, the imported pork can only be used in processed pork products.
Despite the prevalence of imported pork in supermarkets, consumers can still find Australian bacon and ham products. By checking the packaging and looking for a bar chart with a 90% full bar underneath a green and gold kangaroo, consumers can be sure they are buying Australian pork. Additionally, consumers can look for specialty butchers or local farmers' markets that source their pork from local farmers.
The type of bacon also affects its availability. Australian bacon typically refers to middle bacon, which is a different cut of pork from American bacon, which uses pork belly. This difference in cuts means that Australian bacon has a lower fat content and a different texture compared to its American counterpart. As a result, Australian bacon may be preferred by those seeking a healthier option or a meatier texture. On the other hand, American bacon is known for its higher fat content, which some people associate with better flavour.
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Frequently asked questions
Yes, Australians eat bacon.
Australian bacon is typically middle bacon, a less fatty cut of pork than American bacon.
Australian bacon has a pinkish colour because it is naturally smoked in traditional smokehouses for a long time under mild temperatures.
No, Australian bacon sold in supermarkets is mostly not fully cooked.
Fresh, raw pork sold in Australia is 100% Australian pork. However, most of the bacon sold in Australian supermarkets is made from imported pork.
