Smoked Canadian Bacon
Pork loin, maple sweetness and a double-smoked finish.
I would choose it for: Breakfast sandwiches or eggs Benedict.
View Smoked Canadian BaconCanadian Bacon vs Streaky Bacon
Choose your product · Bacon
By Chef Luca · Updated 11 September 2026
For a meaty slice under an egg, I choose Canadian bacon. For crisp rashers in a BLT or burger, I choose pork-belly bacon. They are different cuts, so I do not try to make them behave exactly the same way in the pan.
The choice at a glance
| Product | Flavour or preparation | Choose it for |
|---|---|---|
| Smoked Canadian Bacon | Pork loin, maple sweetness and a double-smoked finish. | Breakfast sandwiches or eggs Benedict. |
| Hickory Breakfast Bacon | Sliced pork belly with hickory smoke. | Crisp breakfast rashers, BLTs or bacon burgers. |
| Maple Hickory Bacon | Pork belly with maple sweetness and hickory smoke. | A sweeter bacon sandwich or burger topping. |
Hickory Breakfast Bacon
Sliced pork belly with hickory smoke.
I would choose it for: Crisp breakfast rashers, BLTs or bacon burgers.
View Hickory Breakfast Bacon
Maple Hickory Bacon
Pork belly with maple sweetness and hickory smoke.
I would choose it for: A sweeter bacon sandwich or burger topping.
View Maple Hickory BaconLoin versus belly
Our Canadian bacon comes from pork loin. Our streaky breakfast bacon comes from pork belly, with the visible bands of meat and fat that render in the pan. This cut difference explains the different bite. I aim for a nicely browned, meaty slice with Canadian bacon and a rendered, crisp finish when that is what I want from belly bacon.
Which one is best for a bacon sandwich?
For a BLT, I choose hickory breakfast bacon because the crisp rashers work against fresh tomato and lettuce. For a breakfast roll with egg, Canadian bacon gives a more substantial meaty layer. Maple hickory is the option when you want sweetness as well as smoke; pair it with mustard or a sharp pickle to keep the sandwich balanced.
How I approach the pan
For belly bacon, I give the fat time to render instead of scorching the surface. Maple bacon needs particular attention because a sweet coating can darken early. With Canadian bacon, I use controlled heat and stop once it is properly cooked rather than chase a brittle texture. Our bacon products require cooking; follow the appropriate guide below and your pack instructions.
Do I need a different pack size?
The sliced products compared here are 250g packs. If you want to control the thickness yourself, the whole bacon slab lets you cut thick rashers or dice pieces for cooking. Check the current product page for the slab size, price and delivery terms. A loin slice cannot replace rendered belly fat in a recipe without changing the result.