Peameal Bacon is an Ontario Thing

Slices of fried peameal back bacon for breakfast today

Yesterday when we were wandering around St Lawrence Market, we were surprised to see in the butcher section something called "peameal bacon". 

I had never heard of it before, but it is basically wet-cured back bacon covered in cornmeal, and is usually done in Ontario.

Peameal bacon with fried eggs and potatoes

Historically in England back in the 1700s, boneless pork loin was trimmed and cured before it was rolled in dried and ground yellow peas to extend the meat's shelf life. Since the end of World War I, the pork loin has been rolled in cornmeal.

We were curious enough to try it this morning for breakfast. I had it with three small eggs over easy with potatoes and rye toast.

The slices of peameal bacon had the cornmeal on the edge and was fried to give it a slight crunch. The back bacon itself is salty, but tender, thanks to the wet brine.

Now we know!