What is the cut of bacon derived from the back of the pig called?

The cut of bacon derived from the back of the pig is known as back bacon. This type of bacon is specifically taken from the pig's back, and it typically includes both the loin and the fat cap, offering a unique flavor and texture. Back bacon is leaner compared to other forms of bacon, providing a choice that is favored in various cuisines for its balance of meat and fat.

The other options refer to different cuts or types of meat. "Toupee ham" is not a recognized term in the context of pork cuts. The brisket is a cut from the chest of the cow, so it relates to beef rather than pork. Side bacon, often referred to as streaky bacon, comes from the belly of the pig, which is much fattier than back bacon. Thus, understanding these distinctions highlights why back bacon is the correct answer for this question.