What is Peameal Bacon?

Peameal Bacon is a type of bacon that usually consists of what is otherwise known as a "back back" that has been cured, but usually not smoked. This type of bacon is basically made of pork loin, which comes from the back of the pig, rather than American bacon that comes from the abdomen. Once the bacon is properly cured, then it rolls on both ground peas known as peameal or corn flour. Peameal Bacon can be cooked and served in a number of ways, including grilled or sliced ​​and fried for use in sandwiches. The bacon usually refers to the cut of pork, which is cured and sometimes smoked, both to maintain meat and to increase its taste. In different countries there are different types of bacon, although most of the bacon comes from behind or abdomen of the pig. The abdominal bacon is usually fattier and is used to make bacon in America, while the back bacon used for Peameal Bacon is slimmer and is basically a pork loin.

Peameal Bacon is produced similarly to any other type of bacon, cure of pork in wet solan or dry friction. While some other types of bacon are smoked after curing, it usually does not happen for bacon on the grate. Once the pork is cured correctly, it is usually rolled in either the movement, which is produced by drying yellow peas and crushing them into powder or corn flour, which is easier to find. No matter what type of food is used for pork packaging, this type of bacon is still called "Peameal" after the traditional coverage that was first used.

This coverage of a grate or corn flour helps preserve the bacon even more than the curing itself, which was useful before modern cooling. Peameal Bacon is a traditional meal found throughout Canada and any people have preferred preparations based on personal traditions. This bacon can be purchased whole, like loins or half -loins and then readyaccording to preferences. When baked, it is usually cut one into a length of the box, which allows it to cook faster and can be served with maple syrup glaze. Peameal Bacon can also be cut through the grain of bacon and fried, then made in a sandwich for a mayonnaise, tomatoes, lettuce and cheddar cheese.