https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APork%2F24%2FenTranslations:Pork/24/en - Revision history2026-09-04T04:19:36ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Pork/24/en&diff=164970&oldid=prevFuzzyBot: Importing a new version from external source2025-07-22T03:39:46Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>A side of unsliced bacon is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America). Slices of bacon are also known as "[[collops]]". Traditionally, the skin is left on the cut and is known as "bacon rind". Rindless bacon, however, is quite common. In both [[Republic of Ireland|Ireland]] and the [[United Kingdom]], bacon comes in a wide variety of cuts and flavours, and is predominantly known as "streaky bacon", or "streaky rashers". Bacon made from the meat on the back of the pig is referred to as "[[back bacon]]" and is part of traditional [[full breakfast]]s commonly eaten in [[Great Britain|Britain]] and [[Ireland]]. In the United States, back bacon may also be referred to as "Canadian-style Bacon" or "Canadian Bacon".</div>FuzzyBot