American bacon, taken from the belly of the pig, is often sold thinly sliced and requires cooking before consumption, giving it a crispy texture.
Canadian bacon differs from American bacon by being cut from the loin, resulting in a meatier, thicker slice that tends to be leaner and fully cooked.
While American bacon is typically cured and smoked, Canadian bacon is often just cured, which makes it less fatty and allows for different culinary uses.
Understanding the differences between American and Canadian bacon expands culinary options, encouraging cooks to experiment with various recipes and preparation techniques.
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