The cow version of bacon is beef bacon.
Beef bacon is a cow version of bacon which is made out of cured, smoked and thinly sliced beef belly or short plate, which is similar to how pork bacon is made from the pork belly.
Beef bacon shares a similar process to pork bacon, but beef bacon also has a distinct and meatier as well as slightly chewier flavor profile as a result of the nature of the beef fat and the muscle fibers.
The Mexican version of bacon is tocino.
Mexican bacon is called tocino in Mexico as tocino is Spanish for bacon.
Although in Mexican cuisine you might also encounter "chicharron, which is made out of pork skin and fat and is also sometimes described as being a type of Latin American bacon although it's also a distinct dish.
England calls their bacon, "back bacon," which is a leaner cut from the pork loin.
American bacon comes from the belly of the pig and is either called bacon or streaky bacon.
If you want to buy the American style bacon, you would ask for streaky bacon.
If you want the England version of the bacon you would ask for "back bacon".
Back bacon is the standard and traditional bacon in England, which is cut from the back of the pig also known as the loin or the pig and is also meatier and leaner than American bacon is.
Streaky bacon is the American style bacon which is cut from the pork belly and has more fat and a streaky appearance.
Rasher is also a slice of bacon.
And green bacon is unsmoked back bacon and is a specific type of British bacon.
Bacon is basically a type of salt cured pork that comes from various different cuts of the pig, but often bacon comes from the belly or less fatty parts of the pigs back.
Bacon is often eaten as a side dish or in sandwiches, or even used as a flavoring, accent or central ingredient and even added with beans.