Before bacon is sliced the bacon is called slab bacon or even a whole side of bacon.
Before bacon is sliced it's slab bacon and is cured and often smoked in it's whole, rectangular form before the bacon is cut into the strips or pieces.
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.