Canadian bacon

Canadian bacon is a type of bacon that is typically made from lean pork loin rather than the fatty pork belly used in traditional American bacon. It is known for its lean, slightly sweet flavor and its firm, meaty texture.

History

The term "Canadian bacon" is not commonly used in Canada, where the product is simply referred to as "back bacon". The term "Canadian bacon" is primarily used in the United States and may have originated in the mid-19th century, when a shortage of pork in the United Kingdom led to the importation of cured pork loins from Canada.

Production

Canadian bacon is made by curing a boneless pork loin in a brine of water, salt, sugar, and various spices. The cured loin is then smoked over hardwood, typically hickory or applewood, to impart a smoky flavor. The final product is a lean, firm, slightly sweet bacon that is much less fatty than traditional American bacon.

Culinary uses

Canadian bacon is often used in recipes that call for a lean, smoky flavor. It is a common ingredient in eggs Benedict, a classic American breakfast dish. It can also be used in sandwiches, salads, and pasta dishes. In Canada, it is often served as part of a traditional breakfast with eggs and toast.

Health considerations

Due to its lean nature, Canadian bacon is often considered a healthier alternative to traditional American bacon. It is lower in fat and calories, but still provides a good source of protein. However, like all processed meats, it can be high in sodium and should be consumed in moderation.

See also

• Bacon
• Pork loin
• Eggs Benedict

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