What we call “Canadian bacon” in the US is generally (maybe exclusively, but I want to hedge in case there’s an edge case), cured and smoked pork loin. “Peameal bacon,” from my recollection, is only cured, but not smoked.
Well, yes? They are a bit different though.
Neither of them look much like a slice of pork chop to me, is kind of my point. The “back bacon” pic upthread is so unfeasibly thick, it looks more like a slice of gammon (which* is *a fairly distinctively British substance)
It gets sliced a bit more thinly than that for consumption.
Sigh. I never knew the phenomenon that is “bacon” could be so fucking complicated.
I think bacon and religion are similar items. Very complicated.
Religion can be thinly or thickly sliced?
So, recipes and preferences aside, does anybody have a definition of “bacon” that covers the three types mentioned so far, but excludes things like ham, sausage, kielbasa, and the like?
D*mnit, I WILL herd these cats, I will!!!
Since I’m not fond of the stuff, I don’t mind if people call it something other than cheese. It did originate in the States, though, so no matter what you call it, it IS American in that it was born here. Here in the U.S., it has to meet certain standards to be called “American,” but because it’s made from other cheeses, packages can’t be labeled “cheese” but have to be labeled “processed cheese” or simply “slices.” So it meets the standards for “American” but not for “cheese.” Make of that what you will.
In the interest of fairness, I should say I don’t care for “peameal” or “Canadian” bacon, either, but I say it with humility, as I regard it as a personal deficiency except when people put it on pizza, at which point, it’s simply a travesty.
Bacon is like pornography
Wait…BOILED bacon? It’s no wonder we ceased being interested in your Empire. Cooked/fried/EVEN MICROWAVED bacon for all!
Think of it as the pig version of corned beef.
doesn’t count. the Irish boil everything.
Unacceptable sir! I call you out…
One of your Queen’s guards against one of our Unknown Tomb guards in a fight to the death. For bacon!
You’re thinking of “beacon”.
A cured, and sometimes smoked, cut of pork, usually from the sides or belly (but can be made from any whole muscle excepting the rear hindquarters), usually served sliced into strips.
Uh, no, not in the US. In the US, cured pork belly, sliced thin, is bacon. A round piece of cured pork, that looks like it’s a slice from the foreleg (bone removed) is called “Canadian Bacon”, but it’s not really bacon, it’s just this thing that shows up in eggs benedict. It’s tasty enough, but not actually bacon. Any other cured pork product would be “ham”. I don’t know that I’ve ever been served cured pork loin, but if I was, I would think of it as an unusual sort of ham. Possibly I’ve been served cured loin hidden in an eggs benedict, and I didn’t notice the shape because it was covered in egg and sauce. 
Incorrect right from the off. Both Canadian and american style bacon are both recognised as “bacon” in the UK, as are other styles and types. Not surprising really as the old world was making cured and smoked pork products in all ways imaginable before the new world was a twinkle in a Viking’s eye.
So no, there is no universal definition. It can be thick, thin, cubed, cured in myriad ways, smoked, air-dried, belly, middle, back, collar, rind-on, rind-off, fried, boiled or grilled as a bacon chop.
The pig is a truly bountiful beast indeed.
“I can’t define it, but I know what it is when I see it.”
Or something to that effect?