Peameal bacon

Peameal bacon is a type of unsmoked back bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmea.lEven though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." It is found mainly in Southern Ontario. Toronto pork packer William Davies, who came to Canada from England in 1854, is credited with its development.

The name "peameal bacon" derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War I, it has been rolled in ground yellow cornmeal. Cooked peameal bacon has a mild salty-sweet flavour and tastes more like fresh ham (when compared to smoked back bacon or side bacon). The cooked slices have been described as resembling small pork cutlets. It is eaten for breakfast, lunch or dinner, served in slices or as an ingredient in a pork dish and sandwich.