Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies, who moved to Canada from England in 1854, is credited with its development.[2][3]
The name "peameal bacon" derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War I, it has been rolled in ground yellow cornmeal.
Peameal bacon sandwiches, consisting of cooked peameal bacon on a Kaiser roll and sometimes topped with mustard or other toppings, are often considered a signature dish of Toronto, particularly from Toronto's St. Lawrence Market.[4]
^Cite error: The named reference AlbertBetter was invoked but never defined (see the help page).
^Cite error: The named reference Lostrivers was invoked but never defined (see the help page).
^City of Toronto Planning Division; Toronto Historical Association (2001). "188—William Davies Meat Packers". A Glimpse of Toronto's History: Opportunities for the Commemoration of Lost Historic Sites. Toronto: The Division and the Association. OCLC 50496020.
^Oland, Sydney. "A Sandwich a Day: Peameal Bacon Sandwich at Carousel Bakery, Toronto". Serious Eats. Archived from the original on 12 June 2018. Retrieved 2 June 2018.
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