From Here or There, It's All Bacon
(By Bill O'leary -- The Washington Post)
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Bacon as most people know it is wet-cured, smoked belly meat. But as Wooly Pigs' Heath Putnam proves, that same process can be used on almost any part of the animal, provided the meat has enough fat. Shown above are five kinds of bacon made from the first of Putnam's year-old Berkshire hogs. The various cuts provide very different bacons, each with its own fat content and flavor. Clockwise from top: shoulder bacon, also known as Kansas City bacon; jowl bacon; smoked fatback; Canadian bacon, from the loin; and belly bacon.
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