The reason why your bacon turns green in the fridge is due to a harmless chemical reaction called nitrite burn.
Nitrite burn on bacon that results in the bacon turning green is where curing nitrites react with myoglobin, which is a blood protein, that causes a green sheen.
In some cases the green bacon could be a result of spoilage or mold.
If the bacon has any slimy texture, sour smell or rotten smell or it has been in the fridge past it's used by date it should be thrown out.
If the bacon is still within it's use by date and it doesn't smell bad and is not slimy or moldy then the green bacon is often safe to eat.
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.