In case you wonder when you're buying bacon at the grocery counters just what the distinctions are, here are some points on different kinds you can find on sale:

TRADITIONAL BACON: This meat is cut from the pork belly and has a fairly even ratio of fat to lean. It is cured and smoked for flavor and may be sold raw or fully cooked. When cooked and ready to eat, it is crisp and chewy. Traditional bacon is a much fattier cut of meat than Canadian bacon. and when fat content is a consideration, Canadian bacon is a popular substitute for it.

CANADIAN BACON: This bacon is from the loin, a muscle that is generally lean with minimal visible connective tissue or fat. The loin is cured and smoked to make Canadian bacon, which has a flavor similar to ham but is slightly milder.

Canadian bacon has a tender texture and is typically sold ready to eat either in combination with other ingredients or on its own. It's well known for its role in eggs Benedict and as a pizza topper, but it's also a versatile ingredient in salads, pasta, soups, sandwiches, omelets and more.

CANADIAN-STYLE BACON: This is a term that is often used interchangeably with Canadian bacon. However, unlike real Canadian bacon, it can include additional pork muscles including sirloin hip meat and ground pork trim, and will be labeled accordingly. This can mean lower quality than real Canadian bacon, and may result in visible connective tissue or fat.

TIPS ON BETTER BACON MAKIN'

• Scrutinize uncooked bacon before you buy it. Look for an equal ratio of meat to fat, and make sure the fat looks streaky, not clumpy, and is more ivory than white.

• To get it extra-crispy, cook the bacon in a cast-iron skillet (don't preheat), and let it sizzle in its own juices on low to medium-low heat (which will keep the strips from shrinking, curling, or cooking unevenly).

• As you cook, turn over the slices a few times, letting them brown to your desired level of crispness.

Source: Sara Perry, Author of Everything tastes better with bacon