Peameal bacon is a Canadian cured pork product traditionally made from boneless pork loin. The loin is wet-cured, generally unsmoked, then rolled in ground yellow peas or, in modern production, cornmeal. It is strongly associated with Toronto and is often sliced and cooked for breakfast or sandwiches.
The pork loin is trimmed and cured in a seasoned brine under controlled conditions. After curing, the exterior is coated with ground yellow peas or cornmeal. The coating gives the product its characteristic appearance and helps form a lightly crisp exterior when cooked. Peameal bacon is generally leaner than streaky bacon because it is made from the loin rather than pork belly.
Peameal bacon is commonly sliced and pan-fried, grilled or baked until heated and cooked according to the product instructions. It is used in breakfast dishes, sandwiches and the well-known peameal bacon sandwich. Because it is relatively lean, avoid excessive cooking that can dry the slices.
Example: pan-fry slices of peameal bacon and serve in a soft bun with mustard, or offer it as part of a breakfast plate with eggs and potatoes.
Peameal bacon is a wet-cured pork-loin product traditionally rolled in ground peas and now commonly coated in cornmeal. In the United States, “Canadian bacon” usually refers to a related cured pork loin product, often smoked, but the terms are not always identical. British back bacon may include both loin and a portion of belly.
Chef’s tip: check whether the product is raw cured or fully cooked before planning service. Follow the supplier’s storage and cooking instructions, and do not assume that curing alone makes it ready to eat.
Key distinction: Peameal bacon is a cured pork-loin product; traditional streaky bacon is generally made from pork belly.
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