Peameal Bacon vs Back Bacon: What Is The Difference between these Canadian Bacons?
- Kara From ScaleAndTailor
- Feb 26
- 2 min read
If there is one thing Canada is known for, it's hockey and BACON. What some might not know, is there are a different types of "Canadian Bacon", Peameal Bacon and Back Bacon. Let's explore the differences between peameal vs back bacon: what is the difference between these Canadian Bacons?
Did you know that there are different types of bacon? While traditional streaky bacon is the most well-known, there are other variations, such as peameal bacon and back bacon. While they may seem similar at first glance, they are actually quite different in terms of flavor, preparation, and origin. In this blog, we'll dive into the key differences between peameal bacon vs. back bacon, and help you understand what makes each one unique.
The peameal bacon and back bacon was from Halendas Meats
WHAT IS BACK BACON?
Pork Loin (cut from bone in pork loins - ribend/buckeye removed)
Cured
Smoked
Partially cooked
COOK TO AN INTERNAL TEMPERATURE: 140-165 °F
Back bacon is a cut of pork taken from the loin of the pig, which is located along the back. It’s a leaner cut compared to the fatty belly section, which is typically used for streaky bacon. In fact, back bacon is often regarded as the Canadian bacon in the United States.
It comes in an oval shape. Since it’s leaner, back bacon has a milder, less greasy flavor than streaky bacon. It has a more subtle, tender taste with a slightly sweet undertone. It is usually prepared by grilling, fried, or boiled. It is already smoked, so usually is not smoked.
WHAT IS PEAMEAL BACON
Pork Loin (cut from bone in pork loins - ribend/buckeye removed)
Cured
Cornmeal Coating on Exterior Steam Baked - Partially Cooked
Originated in Ontario, Canada
COOK TO AN INTERNAL TEMPERATURE: 140-165 °F
Peameal bacon is a Canadian specialty that originates from Ontario. It’s a unique version of back bacon, specifically cured and treated with a distinct preparation process.
Peameal bacon is also made from the pork loin, similar to back bacon, but what sets it apart is the way it is prepared. After being cured in a brine, the meat is then coated in cornmeal (traditionally, dried ground yellow peas were used—hence the name "peameal"). This coating gives the bacon a different texture and flavor profile compared to regular back bacon.
Whether you go with peameal bacon or back bacon, you’re sure to enjoy a flavorful and satisfying experience. Each has its unique qualities, and knowing the differences will help you make the perfect choice for your next meal. Try them both, and you might discover your new favorite bacon variety!
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