<Li> Middle cuts with an eye of meat and an extended streaky section are common . </Li> <Li> Heavily trimmed back cuts which may consist of just the eye of meat are available . </Li> <P> Bacon may be cured in several ways; in particular it may be described as smoked or unsmoked . Many ways of curing add water to the meat; bacon sold as "dry cured" does not have added water . For example, in a shop a particular type may be described as "dry - cured unsmoked back bacon". </P> <P> Fried or grilled bacon rashers are included in the traditional full breakfast, which varies slightly from country to country ("full Scottish", etc .). </P>

Where does bacon come from in the world