Unlike strip bacon, which is "side bacon", this is "back bacon". If you live in the United States, you might know this as "Canadian bacon". It is actually a lot like ham.
Originally, it was coated or wrapped in crushed peas ("peameal") to help preserve it. Today, instead of peas, they use corn (which is why there is a yellow layer on the outside), but the name "peameal" has remained the same.
One of Toronto's nicknames is "Hoggtown". Pork production was a major industry in 19th century Toronto, and there were more hogs in Toronto than people!
In 19th century Toronto, it seems that pork production was an excellent way to "bring home the bacon" ...
Soft bun and hot peameal bacon ... delicious!
I am unfamiliar with "peameal"....But it sure looks yummy!
ReplyDeleteIt's a Canadian thing, Naomi. Very delish!
ReplyDeleteUnlike strip bacon, which is "side bacon", this is "back bacon". If you live in the United States, you might know this as "Canadian bacon". It is actually a lot like ham.
ReplyDeleteOriginally, it was coated or wrapped in crushed peas ("peameal") to help preserve it. Today, instead of peas, they use corn (which is why there is a yellow layer on the outside), but the name "peameal" has remained the same.
One of Toronto's nicknames is "Hoggtown". Pork production was a major industry in 19th century Toronto, and there were more hogs in Toronto than people!
In 19th century Toronto, it seems that pork production was an excellent way to "bring home the bacon" ...
Richard
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Thanks for the lesson, Richard :)
ReplyDelete