Peameal bacon
 Peameal bacon | |
| Place of origin | Canada |
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| Main ingredients | Back bacon (cured pork loin) |
| Part of a series on |
| Canadian cuisine |
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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.[1]
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.[2]
References
- ^ "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"
- ^ Oland, Sydney. "A Sandwich a Day: Peameal Bacon Sandwich at Carousel Bakery, Toronto". Serious Eats. Retrieved 2 June 2018.
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