Peameal bacon

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Peameal bacon
Flickr bokchoi-snowpea 4266923676--Roast peameal bacon.jpg
Peameal bacon
Alternative names "Canadian bacon"
Place of origin Canada
Main ingredients Bacon
Cookbook:Peameal bacon  Peameal bacon

Peameal bacon (also known as cornmeal bacon) is a type of back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal. Its development is credited to a Toronto, Canada-based ham and bacon curer, William Davies,[1] whose idea was taken on by emigrees from Wiltshire, England who settled in Canada.[citation needed]

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 II it has been rolled in ground yellow cornmeal.

Peameal bacon sandwiches are often considered a signature dish of Toronto's St. Lawrence Market. It is grilled in medium-sized slices until the centre is slightly rare and the cornmeal coating and external fat turns crisp, then served up with lettuce, tomato, and mayonnaise.

References[edit]

  1. ^ "Toronto Pork Packing Plant William Davies Company Limited Canada Packers Ltd". Lostrivers.ca. Retrieved 2011-10-08.  From “'A Glimpse of Toronto’s History,' MPLS # 188"

External links[edit]