[DOC] [TLE] This question originally aired on November 16,... | Jeopardy ... [PAR] ... on November 16, 1994 Category: FILE UNDER B Question: The Canadian, or 
back type, of this is leaner; it comes from the loin area of a hog's back Answer:. [DOC] [TLE] Bacon - Wikipedia [PAR] Bacon is a meat product prepared from pork and usually cured. It is first cured 
using large .... Side bacon, or streaky bacon, comes from pork belly. It is very fatty 
with ... Back bacon (rashers) contains meat from the loin in the middle of the back 
of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other 
cuts. [DOC] [TLE] Back bacon - Wikipedia [PAR] Back bacon is a traditional British cut of typically unsmoked bacon sliced to 
include both the pork loin from the back and a bit of pork belly in the same cut. It 
is either wet- or dry-cured, and is much leaner than American style smoked ... "
Canadian" bacon is made only from the lean eye of the loin and is ready to eat; 
this... [DOC] [TLE] Pork Cuts: The different cuts of ribs and pork - AmazingRibs.com [PAR] That's the tender, lean loin meat on the left with the skin still on the outside and 
the rib ... Below the band saw separates the curved back ribs from the straighter 
spare ribs. ... Recently some types of pig have become more popular as pets. ... 
really cool 3D visualization of a hog carcass and from where the different cuts 
come. [DOC] [TLE] Where Bacon Comes From On a Pig - Today I Found Out [PAR] May 4, 2010 ... More interestingly, what part of a pig does bacon come from? ... the British Isles 
like to call it, is generally cut from the fatty sides of a pig's belly. ... Now Canadian 
Bacon, known as back bacon to the English who apparently ... is made up of the 
tender loins located on the back of Piglet and his swine friends. [DOC] [TLE] November 2006 - The Porkchop Express [PAR] Nov 28, 2006 ... That being said, when it comes to Canadian Bacon I disagree. The Porkchop ... 
Real Canadian bacondubbed peameal or back bacon up northis a lean, 
relatively nutritious loin taken from the hog's back. Trimmed ... we fix it? Ken sent 
three types (sliced, whole loin, and butterflied chops); results below! [DOC] [TLE] PREDICTION OF YIELD AND VALUE OF HOG CARCASSES ... [PAR] Canadian Journal of Animal Science, 1964, 44(3): 334-346, 10.4141/cjas64-049 
... A regression equation combining total back fat, loin area, and per cent lean... [DOC] [TLE] Breeds of Swine - The Judging Connection: Swine Breeds [PAR] of the Berkshire is unique because it has a greater proportion of lean meat 
intermixed with streaks of fat. ... aggressive hogs with large loin eye areas, and 
possess less back fat. As a result ... The Hereford breed was developed for its 
type, color, conformation, and superior ... breed in the United States and Canada. 
Yorkshire... [DOC] [TLE] Pork-tionary - Kentucky Pork [PAR] Bacon, Canadian-style  A cut of pork from the eye of the loin, located in the 
middle ... Barding  A process of wrapping thins sheets of pork fat or bacon 
around lean meat or poultry to ... Cervelat (SER-vuh-lat)  A type of sausage 
made from pork and/or beef and ... Fatback  The layer of fat running along the 
hog's back. [DOC] [TLE] Cuts of Bacon | Bacon Wiki | Fandom powered by Wikia [PAR] Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States) 
comes from the loin in the middle of the back of the pig. It is a very lean, meaty... [DOC] [TLE] BAILEY'S MEATS | Pork Cuts [PAR] Back ribs originate from the blade and center section of the pork loin, which ... 
Canadian-style bacon is fully-cooked, smoked pork loin. Chops are the most 
popular cut from the pork

Question: The Canadian, or back type, of this is leaner; it comes from the loin area of a hog's back
Answer: Bacon