Back bacon is a traditional British cut of typically unsmoked bacon sliced to include both the pork loin from the back and a bit of pork belly in the same cut. It is either wet or dry cured, and is completely unlike and much leaner than American style smoked side bacon made only from the pork belly.
"Canadian bacon" is United States usage for a form of fully cooked back bacon, usually smoked, trimmed into medallions, and thickly sliced. It is made only from the lean eye of the loin and is ready to eat.
The term is not used in Canada where the term 'bacon' on its own generally refers to strip bacon from the belly meat of the pig.
The product may have arisen from a unique form of back bacon which emerged in Southern Ontario called "Peameal Bacon", which is unsmoked wet cured pork loin trimmed like "Canadian bacon" and traditionally rolled in ground dried yellow peas to extend its shelf life. Today it is generally rolled in yellow cornmeal.
- "A Guide to Traditional Back Bacon" by English Breakfast Society.
- Called back bacon in Canada, this lean smoked meat is a closer kin to ham than regular bacon. From the lean, tender eye of the loin, Canadian bacon is sold in cylindrical chunks. Canadian bacon comes pre-cooked and can be eaten from the package or further cooked. Kitchen Dictionary: Canadian bacon
- "A Guide to Bacon Styles, and How to Make Proper British Rashers" at thepauperedchef.com weblog
- The Real Canadian Bacon Co.
|This bacon-related article is a stub. You can help Wikipedia by expanding it.|