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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.
In Canada, the term bacon on its own typically refers to side bacon. [18] 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 ...
Bacon and cabbage (Irish: bagún agus cabáiste) is a dish traditionally associated with Ireland. [1] The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added. [2]
Irish bacon isn’t like American bacon; it comes from a different part of the pig, so it’s leaner and meatier, and commonly boiled until tender instead of fried. Get the recipe.
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Irish Benedict – substitutes corned beef or Irish bacon in place of Canadian bacon. [38] New Jersey Benedict – substitutes Taylor pork roll in place of Canadian bacon. [39] Crab cake benedict, replacing bacon and muffin with a crab cake. Some variations involve replacing the Canadian bacon, such as lobster benedict, corned beef, or steak ...
However, “Lenten prohibitions against the consumption of meat were waived” in Ireland for the holiday, meaning folks could “feast on the traditional meal of Irish bacon and cabbage.”
Some Americans refer to peameal bacon as 'Canadian bacon'. However, 'Canadian-style bacon' or 'Canadian back bacon' are terms used by the U.S.-based North American Meat Institute for an American style of smoked back bacon. [10] [6] This may be sold in U.S. supermarkets as 'Canadian bacon', but is not Canadian. [6] [7] 'American bacon' is a U.S ...