Peameal bacon, also known as Canadian bacon, is a unique Canadian delicacy that originated in Toronto. Unlike regular bacon, it's made from lean pork loin that's wet-cured and rolled in cornmeal (historically, it was rolled in crushed yellow peas, hence the name "peameal"). The result is a tender, juicy cut of meat that's less fatty than traditional bacon while still being incredibly flavorful.

This iconic Canadian meat was developed in the early 1900s by Toronto pork packer William Davies, who pioneered a new preservation method for pork loins. The cornmeal coating was added to help preserve the meat during long-distance transport. Toronto's St. Lawrence Market, where Davies had his business, remains famous for its peameal bacon sandwiches to this day.

Making peameal bacon is a time-intensive process that requires careful attention. The pork loin is first trimmed of fat and then soaked in a wet brine solution containing salt, sugar, and various spices for several days. After curing, the meat is rolled in cornmeal, which creates its distinctive yellow crust. When cooking, the cornmeal creates a delightfully crispy exterior while helping to keep the interior moist and tender.

While traditionally served as a breakfast meat, peameal bacon has found its way into various culinary applications. The most famous preparation is the classic Toronto peameal bacon sandwich - thick slices of the bacon grilled until golden brown and served on a soft kaiser roll, often with mustard. Some variations include adding lettuce, tomato, or a fried egg. Creative chefs have also incorporated it into eggs Benedict, burgers, and even as a pizza topping.

In Canada, particularly in Ontario, peameal bacon is a staple at breakfast joints, diners, and food markets. It's especially popular at Toronto's St. Lawrence Market, where tourists and locals alike line up for the famous peameal bacon sandwiches. During special events and food festivals, you might find gourmet versions featuring additional toppings or unique preparation methods.

From a nutritional standpoint, peameal bacon is actually a healthier alternative to regular bacon. It's leaner, containing less fat and fewer calories, while still providing a good source of protein. A typical serving (about 100g) contains approximately 200 calories and is high in protein and B vitamins. However, like other cured meats, it's high in sodium due to the curing process, so those watching their salt intake should consume it in moderation. The cornmeal coating also means it's not suitable for those following gluten-free diets unless specifically prepared with gluten-free cornmeal.