Black and White Puddings

[ThistleDown]

Canadian Bacon is usually cut from the back of the boneless loin, usually lean with little fat.

American Bacon is cured belly of swine, a combination of meat and fat from the belly of the pig; it’s called ‘steaky bacon ‘ in Scotland.

Scottish/Irish Bacon is cut from the loin back of the pig, similar to that of Canadian but with the added fat surrounding the meat. Ayrshire Bacon is vat-cured, skinless, boneless side with just the fatty tail left on.

English Bacon is similar to that of Canadian, but often smoked or cured.

Talk to your local butcher. He should be able to provide you with any of the above bacons, or at least to give you sources. As for black pudding? Off you go to Stornaway 'cause there's nothing anywhere to compete.