Canadian “Back” Bacon is a smoked, cured loin without the “peameal coating” and is as diverse across the world as pizza.

Peameal Bacon is relatively localized to Canada and more specifically, to Southern Ontario. Ireland has something similar but it is not the same. Peameal was a WWll developed product to extend the life of porka sent to our troops stationed overseas. After the war, it found a home back in Canada. While we locally interchange the names Back Bacon and Peameal Bacon, we almost never refer it to Canadian Bacon. At one time, I thought you would be nuts to smoke it, as you would be destroying the very delicate flavours we all enjoy from the brining process, but peameal bacon is loved and is as region-centric as our local hockey teams and BBQ preferences. I have had more ‘back bacon on a bun’ sandwiches at fairs and festivals than you can shake a (hockey) stick at; in Southwestern Ontario, it’s right up there with hamburgers and hot dogs as a staple at the market.

The first step to making peameal is to take the cured loin and roll it in yellow crushed peas. Nowadays, corn meal is used, giving it that distinctive yellow look. This must still be cooked, and is usually pan fried and served with breakfast or on a bun. However it can be steamed, baked, roasted and even shaved. As far as I am concerned, the way to go is either sliced and grilled or pan fried and served on a plate for breakfast (or griddle fried and served on a bun). Peameal Bacon – it is all about the brine.