Bringing home the World of Bacon

Who loves Bacon; I do, I do! It does make many meals better.
Bacon Egg and Cheese sandwiches,
bacon wrapped shrimp,
bacon crumbles in pasta carbonara,
etc...

However, some of these meals use different forms of cured meat that look like traditional bacon but vary in detail. I wanted to learn more about this and thought I'd do a mini book report for you so you can learn along with me. 

~ Bacon ~

Bacon is a cured meat prepared from a pig. Bacon is prepared from several different cuts of meat. In the US it is almost always prepared from pork belly. The USDA defines bacon as "the cured belly of a swine carcass". It is first cured using large quantities of salt, either in a brine or in a dry packing. Bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked.

Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients. Flavorings such as brown sugar or maple are used for some products.

Lardon:  

Is a small strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. "Lardon" is defined as "one of the pieces of bacon or pork which are inserted in meat in the process of larding". The meat (fat) is usually cut into small strips or cubes  then blanched or fried.

Pancetta: 

It is pork belly meat that is salt cured and contains peppercorns. Associated with Italy, pancetta varies by region. It is often cubed, as lardon. Pancetta can be rolled or straight, typically with all the fat on one side. It is cubed for rendering or adding directly to dishes for flavor and richness, sliced thin for serving on its own. 

Guanciale: 

Is most often an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Pork cheek is rubbed with salt, sugar, and spices (typically ground black pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.

Canadian bacon is sliced smoked loin.  (Ham is the hind quarter of the pig.)

Country Ham:  

is a variety of cured ham, typically very salty. Country hams are salt-cured for one to three months. They may be hardwood smoked, then aged for several months to 2–3 years, depending on the fat content of the meat. Country hams are not fully cooked, but preserved by the cure. Smoking turns the meat a much redder color than unsmoked hams.

Prosciutto:  

or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham. The most renowned and expensive legs of prosciutto come from central and northern Italy. Prosciutto is made from either a pig's or a wild boar's hind leg or thigh. The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto.

Turkey bacon and vegetarian bacon are alternatives to the meat from pigs.  

Note: Information was collected from Wikipedia, etc.