Peameal
bacon
From Wikipedia, the free encyclopedia
Peameal bacon (also known as cornmeal bacon) is a type of bacon originating in Toronto,
Canada.
The name reflects the historic practice of rolling the cured and trimmed
boneless loin in dried and ground yellow peas, originally for preservation
reasons. Since the war years,[when?] it has
been rolled in ground yellow cornmeal. It is low in fat, and slow cured.[1]
Bacon made of pork belly
instead of the loin is not as lean. Peameal bacon is made from boneless pork
loins, short cut from the leaner portions of the loin, to ensure a more uniform
product. External fat is generally trimmed to within 1/8 inch (3 mm).
Smokeless and tender, this product is sweet pickle-cured and rolled in a
traditional golden cornmeal coating.[2]
Peameal bacon sandwiches are often
considered to be a signature dish of Toronto,
with the most famous vendors located at St. Lawrence Market.
Preparation
A pork loin
is pickled in brine,
then rolled in cornmeal and grilled in medium sized slices until the centre is
slightly rare and the cornmeal coating and external fat turns crisp in the
grill.
It is often served as a sandwich;
the above prepared bacon is then served on a Kaiser roll.
It is usually a general practice to add mayonnaise,
lettuce,
and tomato.[2]
Other common ways of consumption are
roasted and glazed with maple syrup or roasted with pineapple and cloves.
History
A Toronto, Canada based ham and
bacon curer, William Davies, developed the bacon[3]
and his idea was taken on by people from Wiltshire,
England who had emigrated to Canada.
After they had successfully
manufactured peameal bacon and turned it into a Canadian family favourite, it
could be bought even in a local grocery store or butchers.[2]
The entire wiki link can be found at:
http://en.wikipedia.org/wiki/Peameal_bacon
The intent of the post is to provide
ideas for cooking if times should get hard.
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