CANADIAN HEROES - Canadian Bacon (Peameal Bacon [Back Bacon])

In the United States, Canadian Bacon is often considered little more than a good ingredient on pizza, but in Canada it is so much more.

First of all, in the U.S. what is served as Canadian bacon is often just ham. Second, they don't call it Canadian bacon here, they call it back bacon and in Ontario there is also peameal bacon. Third, it's more than just a breakfast/pizza option in Canada. It's a breakfast item, a sandwich item and a dinner possibility. You can eat it all the time, though I think that would probably increase your blood pressure. Back bacon specifically refers to the cut of meat, and peameal bacon is a specific way it can be prepared. However, these terms are often confused, even in Canada. Here's a great description of peameal bacon:

Peameal bacon is made from the boneless pork loin, with the fat trimmed to 1/8" and cured in a sweet pickle brine. The loin is then rolled in yellow cornmeal giving it the signature 'peameal' coating and par-baked to ensure uniformity. (Source: http://peamealbackbacon.com/)

Peameal bacon became famous in Ontario around WWII. My guess is because of pork shortages, curing the meat made it last longer. Apparently they originally used peameal to coat the meat, but the availability of corn has made it the "meal" of choice these days. For a better history, go here.

In Toronto, St. Lawrence Market is famous for its peameal bacon sandwiches. I recommend that everyone try peameal bacon once, unless you're a vegetarian, but then you probably aren't reading this anyway. (I'm fairly certain Morningstar Farms doesn't offer a peameal bacon option yet.) As far as a country being known for a pork product, you could do a lot worse. And at Johnada, we love all bacon (even American bacon), as long as they treat the pigs right.