Because it’s not common outside of Canada (or Ontario, for that matter), peameal is also referred to as “Canadian bacon” by our southern friends, which can cause confusion. Learn the good & bad for 250,000+ products. A truly Canadian food, peameal bacon was developed in the late 1800s by Toronto meat-packer William Davies, who originally rolled salt-cured loins in ground yellow peameal to extend shelf life. Personalized health review for User added: The Fresh Market, Black Forest Bacon: 70 calories, nutrition grade (N/A), problematic ingredients, and more. It is not smoked and must be fully cooked. Peameal bacon uses the same cut as smoked back bacon, a centre-cut pork loin, cured in brine and then rolled in cornmeal (top right). In slices or slabs, this is the fatty, life-affirming product we simply call “bacon.” It starts as a well-trimmed pork belly that’s cured with a brine or a rub and then cold-smoked (bottom right). Side bacon is called streaky bacon by the Brits or sometimes American bacon by you-know-who. Non-Italians sometimes confuse prosciutto (a type of ham that need not be cooked) with pancetta. It’s usually sold as a slab, stesa, or a roll, arrotolata (bottom left). Pancetta is Italian-style bacon made from pork belly that’s cured with salt and spices, but not smoked. (Irish bacon is similar but usually has more exterior fat.) The North American Meat Institute calls it “Canadian-style bacon” or “Canadian back bacon,” so many Americans follow suit. It’s fully cooked and can be eaten as is. “Back” refers to this cut’s position on the pig and differentiates it from side bacon. Smoked back bacon is a centre-cut boneless pork loin (the same lean cut can be a chop or a roast) that has been cured and smoked (top left). Some argue you can make “bacon” from almost anything, including soy or wheat protein, turkey, coconut, or dulse. There should be no confusion, though, about its origin. And they’re not alone in the confusion, because bacon nomenclature can be a bewildering mix-and-match of cuts, cures, and national affiliations. How can you pick out the Americans in the butcher shop? They’re the only ones asking for “Canadian bacon.” It’s not their fault. This article was originally published in the Winter 2015 issue of Cottage Life magazine.
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