Peameal bacon
Canadian back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal
Peameal bacon (French: bacon de dos, also known as cornmeal bacon [bacon de maïs]) is a wet-cured, unsmoked bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies, who moved to Canada from England in 1854, is credited with its development.
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 I, 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.
Description and name
Peameal bacon is a cut of unsmoked bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmeal. It can be sliced and cooked on a grill, griddled, or fried.
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This entry incorporates text from “Peameal bacon” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.