Originally Posted by
JBord
"British bacon" is back bacon, the same as Canadian bacon. It's much more akin to a slice of ham than belly bacon, which is where American (or "streaky" as the Brits call it) bacon comes from. So it's a little harder to crisp up without adding fat I imagine. But I'd also suggest that we Americans over-cook our bacon. It should really never be hard. If you hold it at one end, it shouldn't stand up straight. At this point you've basically burnt the meat. It's a funny thing, because we wouldn't cook any other meat to that degree of done-ness. And it's so much more flavorful if you stop it a minute or two sooner.
I disagree with your generalizations. Without exception all the British breakfasts I've had on multiple trips to the UK included the same type of bacon my local supermarket sells, so while there may be two varieties of bacon in Britain, the British bacon I was writing about is simply undercooked - as in the fat is still white, not translucent - bacon as it is commonly known, not a variation on the product also known as Canadian bacon.
As for over-cooked, that's a matter of definition and of taste. For example, crisp along the edges and hard are not same thing IMO.