Q 01/05

American-style 'streaky' bacon comes from which part of the pig?

A) The shoulder

B) The loin

C) The belly

D) The cheek

Answer · why

C) The belly

The alternating layers of fat and muscle are what make it crisp; British and Irish cooks generally prefer the leaner back cut.

Q 02/05

Which cut does British back bacon include that streaky bacon does not?

A) The loin

B) The trotter

C) The jowl

D) The hock

Answer · why

A) The loin

A back rasher carries a round of loin meat with a tail of belly attached, giving it that distinctive tadpole shape.

Q 03/05

What do Americans call the cured, cooked pork loin cut that Canadians call back bacon?

A) Toronto-style

B) Maple-cured

C) Peameal

D) Canadian

Answer · why

D) Canadian

The name stuck after the product was first shipped from Toronto to New York City.

Q 04/05

Ontario's peameal bacon is rolled in what?

A) Crushed peppercorns

B) Brown sugar

C) Cornmeal

D) Oatmeal

Answer · why

C) Cornmeal

The coating was originally ground yellow peas, which gave the product its name; it is wet-cured and left unsmoked.

Q 05/05

Guanciale, the Italian cured meat used in carbonara, is made from which part of the pig?

A) The belly

B) The shoulder

C) The jowl

D) The loin

Answer · why

C) The jowl

The name comes from guancia, Italian for cheek; it is a speciality of Lazio and Umbria and is never smoked.