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, consisting of cooked peameal bacon on a kaiser roll and sometimes topped with mustard or other toppings, are often considered a signature dish of Toronto, particularly from Toronto's St. Lawrence Market.
^"188. William Davies Meat Packers". A glimpse of Toronto's history: opportunities for the commemoration of lost historic sites. Toronto (Ont.), and Toronto Historical Association. Toronto: The Division/The Association. 2001. OCLC50496020.