Australian bacon sounds good. You can get nice bacon in the UK without having to pay a lot for dry cured. I like the pre-packed back bacon that one of the local butchers distributes. It does have some water content but unlike the supermarket stuff, it does not give masses of white froth and frizzle down to nothing. It is a few pence more to buy but I am convinced it works out cheaper as you don't find yourself cooking say 3 rashers to end up with the equivilant of 2. It is tastier too and I believe they use localy farmed pigs.

Foolestroupe mentioned streaky bacon. It's not one I'd choose to eat for breakfast, etc. but one that we use for putting over a turkey before baking and one I sometimes chop up and use in a stew or soup.