Peameal bacon

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Peameal bacon
Flickr bokchoi-snowpea 4266923676--Roast peameal bacon.jpg
Peameal bacon
Place of originCanada
Main ingredientsBack bacon (cured pork loin)

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. It is not smoked. Development is credited to a Toronto, Ontario, ham and bacon curer, William Davies who came to Canada from England in 1854.[1][a]

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.[3]

Footnotes[edit]

Notes[edit]

  1. ^ From A Glimpse of Toronto’s History, MPLS.[2]

References[edit]

  1. ^ "Toronto Pork Packing Plant William Davies Company Limited Canada Packers Ltd". Lostrivers.ca. Retrieved 2011-10-08.
  2. ^ "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. OCLC 50496020.
  3. ^ Oland, Sydney. "A Sandwich a Day: Peameal Bacon Sandwich at Carousel Bakery, Toronto". Serious Eats. Retrieved 2 June 2018.