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Meat · Cured & processed meats

Peameal bacon

Canadian wet-cured, unsmoked pork loin rolled in cornmeal; sliced and fried for peameal sandwiches.

Also called: back bacon, cornmeal bacon, Canadian bacon

A kind of pork

1 recipe with it

What it is

Peameal bacon is a boneless pork loin cured in brine and rolled in yellow cornmeal (originally ground dried peas). It is lean, mild and unsmoked. In the US 'Canadian bacon' usually refers to smoked cured loin without the cornmeal coating, which is a different product.

How it’s used

  • Peameal bacon sandwich on a bun
  • Fried slices for breakfast
  • Roasted whole as a joint
  • Eggs Benedict

Characteristics

Taste
Mild, salty-sweet and ham-like.
Texture
Lean and juicy with a lightly crunchy coating.
When cooked
Sold raw: slice and fry until cooked through and golden, a few minutes each side.
Sold as
cured
Cooking uses
Commonly cooked, Suitable for frying
Common in
Canadian

Storage

Refrigerated. Keep refrigerated and use by the date; freeze for longer.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Peameal bacon is raw: cook to 63 °C (145 °F) with a rest, or until no longer pink.
  • Processed meat, high in salt.

Nutrition per 100 g

Energy
110 kcal
Protein
20.31 g
Carbohydrate
1.34 g
Fat
2.62 g
Fibre
0 g
Sugars
0.9 g

USDA FoodData Central: Canadian bacon, unprepared (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Ham — Thick slices of cooked ham, pan-fried; ready faster.

Related ingredients

Recipes with peameal bacon

More cured & processed meats