Category: 

What is Canadian Bacon?

Sliced Canadian bacon.
Omelets may contain canadian bacon.
Peameal bacon has a crust made from cornmeal or peas.
Canadian bacon is a popular pizza topping in the United States.
Article Details
  • Written By: Mary McMahon
  • Edited By: Bronwyn Harris
  • Last Modified Date: 01 September 2014
  • Copyright Protected:
    2003-2014
    Conjecture Corporation
  • Print this Article
Free Widgets for your Site/Blog
Pollution from Asia is making Pacific storms stronger and changing North American weather patterns.  more...

September 18 ,  1977 :  The first photograph was taken of the Moon and the Earth together.  more...

Canadian bacon is a pork product. The foods described by the term “Canadian bacon” are very different, depending on where in the world the consumer is. This can sometimes lead to confusion, especially for travelers. In the United States, “Canadian bacon” is a salted and cured meat much like conventional bacon. In much of Canada and Great Britain, however, “Canadian bacon” is an entirely different food, cured and treated in a different way before sale. Availability of the two different types of bacon varies, depending on one's location.

In flavor, appearance, and texture, Canadian bacon is closer to ham than it is to bacon. The meat is lean, slightly sweet, and juicy. Unlike regular bacon, Canadian bacon does not crisp up in its own fat while it is being cooked. The meat is meant to be served in a soft, juicy stage of cooking, and it will be dry and tasteless if it is allowed to crisp up. It is also usually served in thicker wedges than those used for conventional bacon

Ad

The cured pork product which Americans know as Canadian bacon is usually called back bacon in other parts of the world. It is made from the loin cut, which is in the center of the pig's back. As a result, the bacon is much leaner than conventional bacon. Back bacon is prepared in the same way as conventional bacon, with a salting and smoking process intended to cure the meat. Slightly more sugar is usually used, lending a sweet quality to Canadian bacon.

This type of Canadian bacon is a popular pizza topping in the United States, especially on Hawaiian pizza with pineapple. It also appears in breakfast foods like omelets, and is sometimes eaten by health conscious consumers who want the flavor of bacon without the heavy fat content. When available, it is usually found with other cured meat products, and is usually sold in chunks which are cut up by the consumer as needed.

Another type of Canadian bacon is also known as peameal bacon. It is also made from the loin, but it is cured in a sweet pickle and it has a crust made from yellow cornmeal or peas. Peameal bacon is sweet and slightly salty. It is usually sold in both cooked and parbaked forms. Make sure to read the label carefully to determine whether or not peameal bacon needs to be cooked before serving. Peameal bacon is eaten with numerous breakfast foods in Canada and parts of the United Kingdom.

Ad

More from Wisegeek

You might also Like

Discuss this Article

anon328203
Post 34

It's not ham or bacon. Ham is from the ham/leg portion of a pig and is smoked. Bacon is from the side/belly and is smoked. Before it is smoked, bacon is referred to as fresh side. Canadian bacon is simply smoked pork tenderloin.

anon253372
Post 31

Most Canadians have no idea what it is that Americans are referring to when you talk about Canadian bacon. Smoked ham is called smoked ham, Peameal bacon is called just that and regular old bacon (rashers in the UK) is just called bacon. You know, the long strips that you fry until crisp and serve with sunny side up. Just plain old bacon.

anon248057
Post 30

I love both american bacon and Canadian bacon. I have had really good and really bad of both types of bacon. I don't see how people can get American bacon and Canadian bacon mixed up, however, I do see how some might get it confused with ham.

anon244847
Post 29

Wise Geek you're the greatest! Your answers are very clear, and I have been satisfied with every one I have ever read here.

anon192177
Post 28

You are splitting hairs. Back bacon is taken from the loin, and good old bacon that is served with bacon, eggs and hash browns is made from the belly or better known as sow belly

Next time you buy bacon with the skin on it (slab), check it for nipples They will be on it.

anon175826
Post 27

Real Canadian bacon has no gristle or fat running through it. It's also juicy and full of flavor.

anon103238 must not have had real Canadian bacon.

anon112643
Post 26

I live in AL on the coast, love peameal. where can I buy it?

anon103238
Post 24

i bought canadian bacon and found it to be tasteless and full of gristle.

anon102811
Post 23

When we say "American", yes, we are referring to US citizens. We use this term because it is traditional, is part of our culture and as a bonus, it irritates the heck out of pedants and university professors (in the social sciences, the real scientists have actual jobs and are largely uninterested in splitting linguistic hairs).

What we (Americans) call "Canadian bacon" is the cured and smoked boneless pork loin, sliced. It is fried lightly and is served with eggs and fried potatoes (or hominy grits, yum) and hot, black coffee. It's a farm breakfast, true, and since most of us no longer work on farms, it's a weekend treat, not an everyday item.

anon83896
Post 22

when people say americans, do they really mean USA residents? Americans are any and all citizens living from alaska all the way to the peru -- pretty huge area.

anon61511
Post 21

Peameal bacon is delicious. What Americans call Canadian bacon is not. If you want to make your own, 1 tbsp of Morton's Tender Quick and 1 tsp of sugar to each pound of pork loin, rub loin to cover, leave in a container or ziploc for 1 week, turning daily. Roll in cornmeal. Slice and cook.

anon59717
Post 20

Canadian Bacon is not ham as some have suggested. As a Canadian now living in San Francisco, I can tell without a doubt that the product they call Canadian Bacon in supermarkets is not really Canadian Bacon -- it is just glorified ham.

The real Canadian bacon is also not salty as others suggest. The meat is taken from the loin and the texture is very very different than ham. If cooked properly - seared on both sides for 2 minutes, the flavour is slightly salty and the meat is juicy and tender. The colour is very pink even when it's cooked through. Also it is not suppose to be sliced thinly. Usually the slices are 3/8" thick.

We use the term Back Bacon or Peameal bacon. And yes, we consider it bacon.

anon59325
Post 19

"So is it ham or bacon?" it's bacon! that's what it said, for crying out loud.

anon58551
Post 18

Eureka! That's just what I was looking for! Any chance you can give me the name of a company that sells and ships?

anon58502
Post 17

Sounds like those of you describing a rolled/packaged in a tube, very salty meat, are describing Taylor Ham (or Taylor Pork Roll, depending on where you're from).

It's likened more to a bologna, than a Canadian bacon, and is a common finding throughout New Jersey. Some stores in the Eastern United States have begun carrying these regularly.

anon41921
Post 13

Canadian Bacon is known as Back Bacon or Peameal Bacon in Canada, interchangeable as one person above said. It is expensive and usually an up charge from "streaky bacon" on the breakfast menu. You can buy it here in the United States.

anon38673
Post 12

I should have added to my earlier post that my mother was from the East Coast (NY/NJ) and knew and loved this product but could not find a West coast source (this was pre-internet) so had E. Coast relatives send it to her. It comes in roll form, has no noticeable marbling and (again) is quite salty. None of the links provided at the top of this page showed any product that looks like what I'm looking for, so please send more suggestions. --Cali20

anon38670
Post 11

Thank you to all who responded; I now have a better idea of the origin and composition of "Canadian bacon" but I still need recommendations for commercial sources. Cali20

anon38049
Post 10

where can we purchase this peameal bacon? were from mississauga ontario, canada. thanks...

cali20
Post 9

I'm asking for help correctly identifying a meat (I think pork-based) product so I can order it through the mail, as I've not been able to find it on the West Coast. On the East Coast, there is a round, rolled meat product, larger than salami, about the size of bologna. Variously, it's known as "Canadian ham" or "Canadian bacon". It's even-colored, not marbled, quite salty. Any help with correct ID and good source will be much appreciated.

anon24362
Post 8

Ham is only taken from the back leg, and only when its cured is it called ham. Therefore ham, jambon, serrano, proscuitto, can all be said to be ham. Whereas an uncured leg would be sold as a leg, inside or outside round (there's one more cut in there i don't remember.) A shoulder is sold as a shoulder, and when cured is referred as a picnic roast, or cottage roll. The term ham is incorrectly used all the time as to referring to a pig, or a cured part of one. Hope that clears some things up.

anon24361
Post 7

Actually, I go to Culinary School in toronto, and have been taught in my butchery class that.

Conventionally streaky bacon, is taken from the belly. Peameal, or back bacon, is taken from the loin. Canadian Bacon, is taken from the boneless side. Hope that clears things up.

KidGenius
Post 6

Basically, Canadian Bacon is just ham... Oh, CANADA!

anon22049
Post 5

As a Canadian who visits the USA regularly, I have never seen the product Americans call Canadian Bacon sold or served in Canada. What we call Canadian Bacon is Peameal or Back Bacon. Both terms are used interchangeably.

raggedywendy
Post 4

I want to make my own peameal back bacon and need the ingredients & amounts of each for the brine, as well as the time it needs to rest in the brine.

anon13193
Post 3

well if it goes on a hawaiian pizza it's ham. Telling me what part of the pig's body it's from does nothing for me.

anon10455
Post 2

Technically, it's neither ham nor bacon. Here in the US, "bacon" is the term given to cured pork belly, "ham" is the term given to cured pork shoulder or butt, and "Canadian bacon" is the term given to cured pork loin.

anon6838
Post 1

So is it ham or bacon??

Anon, UK

Post your comments

Post Anonymously

Login

username
password
forgot password?

Register

username
password
confirm
email