Bacon primarily comes from the high-fat parts of a pig, most commonly the pork belly in the United States, which gives American bacon its characteristic streaky appearance. In the United Kingdom, bacon more often comes from the back or loin of the pig, known as back bacon
. Other types of bacon can come from different parts such as the pork shoulder or jowl, but pork belly and loin are the main sources. Historically, bacon originated from salted pork belly in ancient China and was later popularized in Europe, especially in the UK, where pig breeding and curing methods developed into an art form. The practice of curing pork to make bacon dates back centuries, with commercial bacon production beginning in the 18th century in Wiltshire, England
. In summary, bacon is cured pork, mostly from the pig's belly or back, with regional variations in the specific cut used and curing methods influencing the final product's flavor and texture
