Types of Bacon Cuts

Welcome to A Place 2 Meat’s definitive guide to Types of Bacon Cuts. Whether you’re shopping at local supermarkets, a favourite deli, or ordering online, this guide explains the most common bacon types and cuts, how they’re cured and smoked, what substitutions work in specific dishes, the best cooking methods and times, and an original recipe you can make with products available from A Place 2 Meat.

Types of Bacon

Bacon is a salt-cured (and often smoked) cut of pork that’s enjoyed across the globe. In Australia you’ll most commonly find streaky bacon, shortcut bacon and middle cut bacon. Each cut behaves differently when cooked because of its fat content and the part of the pig it’s taken from — the belly (streaky), the back, or somewhere in between (middle cut). Curing and smoking add flavour: some bacon is smoked over wood, other varieties are left unsmoked and rely on a robust salt cure or spice rub. For quick meals, shortcut bacon is great because it’s trimmed and cooks fast; for dramatic crispiness, streaky is king.

Bacon Cuts

Below are the cuts you’ll commonly find at markets, delis and supermarkets across Brisbane, plus a quick comparison table to make choosing easy.

Quick Comparison Table of Common Bacon Cuts

Cut	Part of Pig	Fat Level	Best Uses
Streaky Bacon	Pork belly / side	High	Frying, BLT, burgers, tray bakes
Shortcut Bacon	Trimmed belly / back	Medium	Fast cooking, sandwiches, tacos
Middle Cut Bacon	Middle portion	Medium-Low	Quiche, pies, paninis
Pancetta	Pork belly (Italian cure)	Medium	Pasta, sauces, paninis
Prosciutto	Pork leg	Low	Antipasti, salads, sandwiches

Streaky Bacon

Streaky bacon comes from the pork belly and shows distinct layers of meat and fat. It renders a lot of fat which crisps beautifully — ideal for breakfast, stacked bacon dishes, burgers, BLTs, and pasta dishes like carbonara and fettuccine. Because it’s high in fat it will shrink more as it cooks. Streaky is easy to find in supermarkets and delis.

Shortcut Bacon

Shortcut bacon is trimmed and often has less rind and excess fat. It cooks faster, shrinks less than streaky, and is a favourite for quick, everyday recipes. Use shortcut bacon when you want a crispy finish with less cook time — sandwiches, tacos, or tossed through a tray bake.

Buy premium Shortcut Bacon from A Place 2 Meat

Middle-Cut Bacon

Middle cut bacon gives a balanced fat-to-meat ratio, so you get savoury flavour without as much shrinkage. It’s perfect for quiche (think Quiche Lorraine), pies, paninis and recipes where you want meat without excessive grease.

Bacon Substitutes

If you’re after a different flavour profile or avoiding pork, these cured meats and alternatives are excellent:

Pancetta

An Italian salt-cured pork product similar to bacon but usually unsmoked and sold rolled or as slab. Pancetta is often used in pasta carbonara, sauces and paninis. It’s salt-cured longer than many bacons and adds a rich, savoury base to sauces and stews.

Prosciutto

Prosciutto is dry-cured leg meat, typically sliced paper thin and eaten uncooked. It’s perfect for antipasti, shaved over salads or pasta, or wrapped around melon. Its texture and flavour differ from bacon because it is aged and not smoked.

Speck

Speck is lightly smoked and cured, a favourite in Northern Italian and German cooking. It can be used raw, thinly sliced, or crisped briefly in a pan for salads and pasta.

Turkey Bacon

Made from turkey meat, turkey bacon is marketed as a healthier alternative to pork bacon. It typically has lower fat and is useful when you want the smoky flavour without pork.

Vegetarian Bacon

Plant-based bacon uses ingredients such as tofu, tempeh, coconut or reformed plant proteins to mimic smoked, cured flavours. It’s a solid option for vegetarians and those who are health conscious or avoiding pork.

The Best Way to Cook Bacon

Crisp but not burnt — that’s the goal. Cooking times and methods vary by cut and thickness. Here are the methods cooks use most.

Stove (Pan-Fry)

• Start with a cold pan and lay strips flat; heat gradually so fat renders slowly.

• Turn occasionally for even browning. Shortcut and middle cut cook faster than a thick slab.

• Use rendered fat to fry eggs, mushrooms, or wilt spinach.

Oven

• Arrange bacon on a rack over a tray and bake at about 200°C (fan slightly lower) for roughly 12–20 minutes depending on thickness.

• Oven-baked bacon is ideal for feeding crowds, preparing breakfast spreads, or when you want even crispiness across many strips.

Microwave

• Sandwich bacon between paper towels and cook in short bursts. Convenient and fast, but texture will be less crisp than pan or oven.

Tips & Times

• Thin streaky: 8–12 min oven, 6–10 min pan.

• Shortcut / middle cut: 6–12 min oven, 4–8 min pan.

• Thick slab or rolled pancetta: 15–25 min oven, depending on thickness.

• Always adjust by eye and taste. Remove bacon slightly before you think it’s done — carryover heat will finish it.

How to Use Different Cuts in Recipes and Meals

Use streaky bacon for BLTs, breakfast stacks, burgers, and to crisp up potato dishes. Pancetta, speck and prosciutto elevate pasta dishes, sauces, and paninis; they pair wonderfully with parmesan, mushrooms and creamy sauces. For grilling and roast recipes, try mixing bacon with a pork scotch fillet or sirloin for added succulence.

Cooking Tips and Advice

• Pre-cook bacon for quiche and pies to prevent soggy pastry.

• Reserve bacon fat for frying mushrooms, garlic or greens.

• Expect 20–30% shrinkage depending on the cut’s fat content.

• Freeze bacon for long-term storage and thaw safely before use.

Curing, Smoking and Flavouring

Traditional bacon starts as a salt cure — a mix of salt, sugar and sometimes nitrate or curing salt. Historically, meat was stored in cellars during winter months for sustenance; today curing may be dry or wet (brine). Smoking over wood, adding paprika, maple syrup or black pepper, or using liquid smoke produces a range of flavours. Some bacons are sold with a rind attached, others with the rind removed for convenience.

Flavour Pairings & Uses

• Maple or sweet-glazed bacon is great on burgers or in breakfast dishes.

• Black pepper bacon works well with eggs and creamy pastas.

• Sprinkle crumbled cooked bacon on salads (Caesar, broccoli parmesan) or potato bakes.

For lighter dishes or health-conscious choices, substitute turkey bacon or vegetarian bacon.

Storage and Shelf Life

• Refrigerate fresh bacon and consume before the use-by date; once opened, use within a few days or freeze.

• Salt-cured meats like pancetta and prosciutto, when properly stored, can keep longer. Follow food safety recommendations.

• When freezing, wrap tightly to prevent freezer burn — frozen bacon is perfect for batch cooking.

Quick Serving Ideas & Leftovers

Leftover bacon is extremely useful: fold into egg cups, stuff into shells, add to salads, stir into rice dishes, pasta and sandwiches. Use bacon to create dippers and cups for party appetisers — simple and massively satisfying.

Recipe: Shortcut Bacon and Steak Alambre Tacos

These tacos blend Shortcut Bacon and Sirloin Steak for juicy, smoky flavour — perfect for entertaining or a relaxed Brisbane weekend dinner. The recipe uses products from A Place 2 Meat: Shortcut Bacon and Sirloin Steak.

Ingredients (serves 4)

• 500g Shortcut Bacon, diced
• 1kg Sirloin Steak, thinly sliced
• 1 onion, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 cup shredded cheese
• 8 corn tortillas
• Marinade: 2 tbsp Worcestershire, 1 tsp liquid smoke, cumin, chili powder, garlic powder, onion powder, tomato paste, salt, pepper

Instructions

1. Marinate the sirloin steak for 1 hour.
2. Cook shortcut bacon until crispy.
3. Sauté veggies and garlic.
4. Cook marinated steak.
5. Combine with bacon, melt cheese.
6. Assemble in tortillas, serve with lime and salsa.

 

Want Shortcut Bacon Delivered?

Love the flavour and convenience of Shortcut Bacon? Order it directly from A Place 2 Meat — it’s perfect for quick weeknight meals, party trays, and recipes like our Marinated Shortcut Bacon Alambre Tacos.

Buy Shortcut Bacon now and pair it with a sirloin or your favourite cut for a true Aussie feast.

Order today for reliable delivery across Brisbane — make weeknights easier and weekend barbecues tastier with premium cuts from A Place 2 Meat.