Peameal Bacon or Canadian Bacon?
We know that we all love it, we just can’t agree on what it’s called. So for the purpose of clarity: peameal bacon. That’s what we’ll call it here. To be fair, though, the food did originate in Canada, so “Canadian bacon” is not an inaccurate name.
The name “peameal bacon” refers to the practice of curing trimmed, boneless pork loin in dried and ground yellow peas. William Davies developed this method of helping preserve meat in the 19th century, and it quickly spread. In later years cornmeal became the standard substance to roll the pork in, rather than dried peas.
The meat itself is boneless pork loin, taken from the tissue along the top of the rib cage. It’s a lean meat, and excess fat is usually trimmed off. This meat is then pickled in brine, and rolled in the cornmeal until coated. Finally, the entire thing is grilled in medium-sized pieces until the centre is medium-rare. From there, slice and serve.
Not only has peameal bacon become incredibly popular, it’s also become an integral part of Canadian culture. The peameal bacon sandwich is a popular institution at markets all over Canada and people everyone is asking for their eggs benedict with peameal bacon. So why not join in? Try some peameal bacon today!