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Back bacon is derived from the same cut used for pork chops. [1] It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. [2] In the United States, this is called Canadian bacon and goes in such recipes as Eggs benedict; in the U.K. and Canada it is called back bacon.
Reference.com speculates that Americans call back bacon “Canadian bacon” because there was a shortage of regular bacon (the strips cut from the sides of pigs) in the mid-1800s, and back bacon ...
Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat. [18] Peameal bacon is an unsmoked back bacon, wet-cured and coated in fine-ground cornmeal (historically, it was rolled in ground, dried peas); [18] it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or ...
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.
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The Canadian Identity, as it has come to ... bacon. Canadian cuisine ... influence in the world. 28,000 people in 27 countries were asked to rate 12 countries as ...
Clockwise from top left: Montreal-style smoked meat; maple syrup; poutine; Nanaimo bar; butter tart; and peameal bacon. Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least ...
Walter Bacon (disambiguation), several people; Wendy Bacon (b. 1946), Australian academic, investigative journalist, and political activist; William Johnson Bacon (1803–1889), American politician and judge; William Thompson Bacon (1812–1881), American minister, editor, and author; Winchel Dailey Bacon (1816–1894), American politician