Street View Street Food
Peameal Bacon Culture
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. “Canadian bacon” or “Canadian-style bacon” is the
American name for a form of back bacon that is cured,
smoked and fully cooked, trimmed into cylindrical
medallions, and thickly sliced.“Canadian” bacon is made
only from the lean eye of the loin and is ready to eat. Its
flavor is described as more ham-like than other types
because of its lean cut.
History
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.
The term “Canadian bacon” is not actually used in
Canada, where the product is generally known simply
as “back bacon” while “bacon” alone refers to the same
streaky pork belly bacon.
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