Cooking Light Magazine
Press Reviews

Cooking Light Magazine

Tester’s Choice

Peameal Bacon

Canadian bacon is confusing. What Americans consider Canadian bacon isn’t bacon at all. It’s a thinly sliced smoked pork loin. Then there’s the name, in its native land, Canadian bacon is called “back bacon.” And there’s more than one variety. Peameal bacon, a pickle-brine-cured lean pork loin that’s rolled in yellow cornmeal, is one well worth seeking out. It tastes similar to fresh ham or pork loin, and can be substituted for recipes that use either. It can also be roasted whole and served with mashed potatoes for a low-fuss dinner. Outside of Canada, one of the few places you can find it is through The Real Canadian Bacon Company (www.realcanadianbacon.com). Sliced or whole-loin peameal bacon is available in regular or lower-sodium cures. Prices range from $7 to $9 per pound, plus shipping. –John Kirkpatrick