why do they even call this stuff 'bacon'. It's not.
Bacon is cut from pork belly, and is fatty. The flavor is in the dang fat.
Might have known this would be a Canadian product.
The flavor is from the cure, the smoke, the fat, and any other ingredients added. For instance if you wanted a Honey Cure then you would add a slightly higher salt content, honey, water and any other spice you want. After they cure you end up condensing these flavors all together while cooking.
Actually bacon is a "type" not just a particular portion. If you just say bacon then yes, however this is Peameal Bacon. Here's a cut out of the USDA Labeling Guideline which describes it very well.
BACON:
The term �bacon� is used to describe the cured belly of a swine carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., �Pork Shoulder Bacon.�
