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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.
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.
The year of school before grade 1 is usually called "Kindergarten", with the exception of Nova Scotia, where it is called "grade primary". In addition, children younger than the public school start age may attend 'pre-primary', [ 117 ] although this is a newer addition to the Nova Scotian public-school system, and is not used frequently elsewhere.
“Canadian bacon” or “Canadian-style bacon” is meat cut from the backs of pigs and looks a lot like ham. In Canada, this meat is called “back bacon” and is sliced into thick circles.
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 ...
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 ...
John Harris of Calne, England, was the first to commercialize production of bacon in the 1770s. [21] Bacon is primarily pork, depending on the type; it can come from the belly, back, loin or side. [22] The preparation of bacon varies by type, but most involve curing and smoking. [23]
Canadian bacon is the American name for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced. Canadian bacon may also refer to: Canadian Bacon, a 1995 comedy film; Canadian Bacon (mountain), a mountain in the U.S. state of Washington