|Alternative names||"back bacon" or "canadian bacon" (in the US) due to its exclusivity to Canada|
|Place of origin||Canada|
|Cookbook:Peameal bacon Peameal bacon|
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Peameal bacon (also known as cornmeal bacon) is a type of bacon originating in Toronto, Canada. The name reflects the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas, originally for preservation reasons. Since the war years,[when?] it has been rolled in ground yellow cornmeal. It is low in fat, and slow cured.
Bacon made of pork belly instead of the loin is not as lean. Peameal bacon is made from boneless pork loins, short cut from the leaner portions of the loin, to ensure a more uniform product. External fat is generally trimmed to within 1/8 inch (3 mm). Smokeless and tender, this product is sweet pickle-cured and rolled in a traditional golden cornmeal coating.
Other common ways of consumption are roasted and glazed with maple syrup or roasted with pineapple and cloves.
After they had successfully manufactured peameal bacon and turned it into a Canadian family favourite, it could be bought even in a local grocery store or butchers.
- "What exactly is Canadian Back Bacon (Peameal Bacon)?". Gordsbacon.com. Retrieved 2011-10-08.[dead link]
- Ari Weinzweig, Canadian Peameal Bacon. "Canadian Peameal Bacon". Zingerman's Roadhouse.[dead link]
- "Toronto Pork Packing Plant William Davies Company Limited Canada Packers Ltd". Lostrivers.ca. Retrieved 2011-10-08.
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