Flank

The flank (or streaky) joint is taken from the belly of the pig and is made up from alternate layers of lean and meat fat. It is most commonly sold as rashers and is particularly good for larding or for imparting flavour to cooked dishes.

International versions of cured belly of pork include pancetta, poitrine fumé, lard de poitrine, speck, tocino and paprikaschinken. Streaky bacon is the most common form of bacon in the United States.