Peameal bacon

Peameal bacon is a type of back bacon that is wet-cured and rolled in cornmeal. It is a distinctive Canadian meat product, particularly associated with the city of Toronto.

History

Peameal bacon was originally developed in Toronto in the mid-19th century by William Davies, a pork packer who is often credited with the creation of this unique bacon. The name "peameal" comes from the original practice of rolling the cured pork loin in ground yellow peas to extend its shelf life. Over time, the practice shifted to using cornmeal, which is still used today.

Preparation

Peameal bacon is made from the lean, boneless pork loin, which is wet-cured in a brine solution. After curing, the loin is rolled in cornmeal. Unlike other types of bacon, peameal bacon is not smoked, which gives it a distinctive flavor and texture. It is typically sold in slices and can be grilled, fried, or baked.

Culinary Uses

Peameal bacon is a versatile ingredient in Canadian cuisine. It is often served as part of a traditional Canadian breakfast, alongside eggs, toast, and hash browns. It can also be used in sandwiches, such as the popular peameal bacon sandwich found at the St. Lawrence Market in Toronto. Additionally, peameal bacon can be used as an ingredient in various recipes, including soups, stews, and casseroles.

Nutritional Information

Peameal bacon is considered a leaner alternative to traditional streaky bacon due to its lower fat content. It is a good source of protein and contains essential vitamins and minerals such as vitamin B12, zinc, and iron.

Cultural Significance

Peameal bacon holds a special place in Canadian culture and is often associated with Canadian cuisine. It is a popular item at local markets and is frequently featured in Canadian cookbooks and food festivals. The peameal bacon sandwich, in particular, has become an iconic dish in Toronto, attracting both locals and tourists.

See Also

• Canadian cuisine
• Back bacon
• Streaky bacon
• William Davies (industrialist)
• Toronto