My bacon purveyor; a Mennonite family who produce their own products from their own pigs, offer three types of bacon, all smoked. They do back and side bacon which pretty much approximate to the British and American standards, though of a very high quality. They also do shoulder bacon which is like a mix of the two; a sort of marbled back bacon. It's my preference and, weirdly, it's the cheapest of the three. Note, my comment here refers specifically to bacon eaten as part of a fry up. For other culinary purposes I have different preferences. And let's not forget peameal bacon; Canada's distinctive contribution to the non-smakoed bacon genre.