When it comes to bacon, one variety stands out for its distinct flavor and cultural significance: peameal bacon, or as it’s often called outside Canada, Canadian bacon. Despite what many might think, it’s not the same as the streaky bacon commonly found in the United States. This Canadian delight is made from pork loin, offering a leaner, ham-like texture that sets it apart from its fatty counterpart.
Ingredients:
- Pork loin
- Brine (typically made from water, salt, and sugar)
- Cornmeal (traditionally used for peameal bacon)
The history of Canadian bacon traces back to Toronto in the late 19th century. Back then, pork loins were rolled in peameal, which is ground yellow peas, as a preservation method. Although peameal has since been replaced by cornmeal, the name and the process remain part of the tradition.
What really makes Canadian bacon unique is its preparation. It’s brined, smoked, and then sliced into round, medallion-like pieces. The result is a cut of meat that’s less fatty than traditional bacon but still packed with flavor. The texture is closer to that of ham, making it a delicious and versatile option for a variety of dishes.
Although some might shy away from bacon due to its fat content, Canadian bacon offers a healthier alternative that still delivers all the rich, savory taste you expect from bacon. It’s a beloved staple of Canadian breakfasts and brunches, often enjoyed alongside eggs, in sandwiches, or even as part of a traditional Eggs Benedict.
Even if you’re not a bacon fan, there’s no denying that Canadian bacon is woven into the fabric of Canada’s food culture. It’s a true representation of our national identity, something that has become synonymous with the country, even sparking songs by iconic Canadian duo Bob and Doug Mackenzie (played by Rick Moranis and Dave Thomas) in their holiday classic “12 Days of Christmas.” Whether you’re enjoying it as a local or discovering it abroad, Canadian bacon remains a proud part of Canada’s culinary heritage.
