Is Peameal Bacon the Same as Canadian Bacon? A Culinary Clarification
Peameal bacon and Canadian bacon are often confused, but they are distinctly different. While both are made from the same cut of pork – the boneless pork loin – the key difference lies in their preparation: Canadian bacon is smoked, while peameal bacon is wet-cured and rolled in cornmeal.
Peameal Bacon: A Canadian Delicacy
Peameal bacon, also known as back bacon, is a uniquely Canadian product, primarily found in Ontario. Its history, preparation method, and flavour profile set it apart from its smoked counterpart.
The Origins of Peameal Bacon
Peameal bacon was invented in Toronto by William Davies, an English immigrant who established a pork packing business in the late 19th century. Originally, the pork loins were preserved by being rolled in ground yellow peas, hence the name “peameal.” When peas became scarce or costly, Davies switched to using cornmeal, but the name stuck.
The Peameal Bacon Production Process
The process for making peameal bacon involves several key steps:
- Curing: The boneless pork loin is first wet-cured in a brine solution containing salt, sugar, and other flavourings. This curing process preserves the meat and imparts a subtle sweetness.
- Trimming: The cured loin is then trimmed of excess fat.
- Rolling: Finally, the loin is generously coated in fine cornmeal, which forms a protective crust and adds a distinctive texture.
The Unique Flavour Profile
Peameal bacon boasts a delicate, porky flavour that is less intense than smoked bacon. The curing process provides a subtle sweetness, while the cornmeal adds a slight nutty taste and a unique texture. When cooked, peameal bacon is tender and juicy, with a slightly crisp exterior.
How to Cook Peameal Bacon
Peameal bacon is typically sliced into rounds about ¼ inch thick and cooked until lightly browned.
- Pan-frying: The most common method. Heat a skillet over medium heat, add the bacon slices, and cook for 2-3 minutes per side until golden brown.
- Grilling: Grilling adds a smoky flavour (ironically) and nice char.
- Baking: Baking is a hands-off method. Preheat oven to 400°F (200°C), arrange bacon on a baking sheet, and bake for 15-20 minutes.
Canadian Bacon: Smoked and Ready
Canadian bacon, prevalent throughout North America, undergoes a smoking process that drastically alters its flavour and texture compared to peameal bacon.
The Smoking Process
Unlike peameal bacon, Canadian bacon is smoked after the curing process. This imparts a smoky flavour and helps to further preserve the meat. Different types of wood, such as hickory or applewood, can be used to create varying levels of smokiness.
Distinctive Texture and Flavour
The smoking process gives Canadian bacon a firmer texture and a pronounced smoky flavour. It is often pre-cooked, requiring only reheating before consumption. Its flavour profile is bolder and more assertive than the subtle taste of peameal bacon.
Common Uses of Canadian Bacon
Canadian bacon is a popular ingredient in a variety of dishes:
- Eggs Benedict: A classic pairing.
- Pizza topping: Adds a salty, smoky flavour.
- Sandwiches: A versatile filling for sandwiches and wraps.
Key Differences in a Table
| Feature | Peameal Bacon | Canadian Bacon |
|---|---|---|
| Cut of Pork | Boneless Pork Loin | Boneless Pork Loin |
| Curing | Wet-cured | Wet-cured |
| Smoking | No | Yes |
| Coating | Cornmeal | None |
| Flavour | Mild, porky, slightly sweet | Smoky, salty |
| Texture | Tender, juicy | Firmer, often pre-cooked |
| Origin | Canada (Specifically Ontario) | Widespread across North America |
Common Misconceptions
Many people incorrectly assume that peameal bacon and Canadian bacon are interchangeable. While they share the same primal cut, the contrasting preparation methods result in significantly different products.
Frequently Asked Questions (FAQs)
What part of the pig does peameal bacon come from?
Peameal bacon comes from the boneless pork loin, which is the muscle that runs along the back of the pig. This is the same cut used for Canadian bacon.
Is peameal bacon healthier than regular bacon?
Peameal bacon is often considered slightly healthier than regular bacon because it is leaner and contains less fat. However, it still contains sodium due to the curing process.
Can I freeze peameal bacon?
Yes, you can freeze peameal bacon. Wrap it tightly in freezer-safe plastic wrap or place it in a freezer bag to prevent freezer burn. It can be frozen for up to 2-3 months.
How long does peameal bacon last in the refrigerator?
Uncooked peameal bacon will typically last for 3-5 days in the refrigerator. Cooked peameal bacon should be consumed within 2-3 days.
Is peameal bacon only available in Canada?
While peameal bacon is most readily available in Canada, especially in Ontario, it can sometimes be found in specialty butcher shops or online retailers in other countries. However, its widespread availability is limited outside of Canada.
What is the best way to store peameal bacon?
Store peameal bacon in the refrigerator in its original packaging or in an airtight container. Ensure it is properly sealed to prevent it from drying out.
What are some alternative names for peameal bacon?
Peameal bacon is also commonly referred to as back bacon or cornmeal bacon.
Can I make peameal bacon at home?
Yes, you can make peameal bacon at home, but it requires time and patience. The process involves curing the pork loin in a brine solution and then rolling it in cornmeal. Recipes can be found online.
What kind of cornmeal is used for peameal bacon?
Fine cornmeal is typically used for peameal bacon. This ensures a smooth and even coating. Avoid using coarse cornmeal, as it will result in a gritty texture.
Is peameal bacon fully cooked when purchased?
No, peameal bacon is not fully cooked when purchased. It needs to be cooked thoroughly before consumption.
What dishes pair well with peameal bacon?
Peameal bacon pairs well with a variety of dishes, including:
- Breakfast sandwiches
- Eggs Benedict
- Salads
- Poutine
Is peameal bacon gluten-free?
Traditionally, peameal bacon is gluten-free because it’s coated in cornmeal. However, it’s crucial to check the ingredient list of the specific brand you’re buying, as some manufacturers may add wheat flour or other gluten-containing ingredients to the curing process or cornmeal coating. If you have a gluten allergy, always confirm the product is certified gluten-free.