Peameal bacon
Encyclopedia
Peameal bacon is a type of bacon
originating in Canada
. The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays, it is generally rolled in yellow cornmeal. It is low in fat, and slowly cured to bring out the flavour in the pea/cornmeal.
Bacons made of pork belly instead of loin like the peameal, are generally not as lean as the peameal, and they tend not to be smoked. These are often American bacons.
is a pork loin
, which is rolled in cornmeal
and grilled in medium sized slices which have the centre kept 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
.
Another common way of consumption is simply roasted and glazed with maple syrup.
, developed the bacon 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.
Bacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
originating in Canada
Canada
Canada is a North American country consisting of ten provinces and three territories. Located in the northern part of the continent, it extends from the Atlantic Ocean in the east to the Pacific Ocean in the west, and northward into the Arctic Ocean...
. The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays, it is generally rolled in yellow cornmeal. It is low in fat, and slowly cured to bring out the flavour in the pea/cornmeal.
Bacons made of pork belly instead of loin like the peameal, are generally not as lean as the peameal, and they tend not to be smoked. These are often American bacons.
Preparation
Pickled in brineBrine
Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
is a pork loin
Pork loin
Pork loin is a cut of meat from a pig, created from the tissue along the top of the rib cage. It is very popular in the United States, where it is usually grilled or baked. Pork loins are also sold soaking in marinade. Pork Loin can be used to make many different foods; such as bacon...
, which is rolled in cornmeal
Cornmeal
Cornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in recipes from the...
and grilled in medium sized slices which have the centre kept slightly rare and the cornmeal coating and external fat turns crisp in the grill.
It is often served as a sandwich
Sandwich
A sandwich is a food item, typically consisting of two or more slices of :bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or...
; the above prepared bacon is then served on a Kaiser roll
Kaiser roll
The Kaiser roll, also called a Vienna roll or a hard roll , is a kind of bread roll, invented in Vienna, and thought to have been named to honor Emperor Franz Joseph...
. It is usually a general practice to add mayonnaise
Mayonnaise
Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...
, lettuce
Lettuce
Lettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important...
, and tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
.
Another common way of consumption is simply roasted and glazed with maple syrup.
History
A Canadian ham and bacon curer, William DaviesWilliam Davies Company
William Davies Company was a pork processing and packing company in Toronto, Canada. At one time, it was the largest pork packer both in Canada and the British Empire, and it operated Canada's first major chain of food stores...
, developed the bacon and his idea was taken on by people from Wiltshire
Wiltshire
Wiltshire is a ceremonial county in South West England. It is landlocked and borders the counties of Dorset, Somerset, Hampshire, Gloucestershire, Oxfordshire and Berkshire. It contains the unitary authority of Swindon and covers...
, 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.