Peameal bacon, a true Canadian delicacy, has been gaining popularity worldwide and for good reason. This unique type of bacon is made from lean boneless pork loin, rolled in cornmeal, and is known for its sweet, yet mild flavor and its juicy, tender texture. Unlike traditional bacon, peameal bacon is not smoked, which gives it a distinctive taste that sets it apart. It’s this unique flavor profile that has food enthusiasts everywhere falling in love with it. The cornmeal crust provides a delightful crunch that contrasts beautifully with the succulent meat inside. It’s incredibly versatile and can be used in a variety of dishes, from breakfast sandwiches to gourmet dinners. The popularity of peameal bacon is also due to its healthier profile as it’s lower in fat compared to regular bacon. It’s no wonder that this Canadian gem is making waves in the culinary world. Once you’ve tried peameal bacon, you’ll understand why it’s a must-have in every food lover’s kitchen.
Where to try the best Peameal Bacon
Toronto, Canada is the place to go if you’re looking for the best Peameal Bacon. This city is known for its unique take on bacon, which involves rolling pork loin in cornmeal. Carousel Bakery, located in the historic St. Lawrence Market, is one of the most famous spots to try this local delicacy. They serve it in a sandwich, which has been named Toronto’s signature dish by the city’s culinary tourism organization. You can find more about Carousel Bakery at their website: http://www.carouselbakery.com. Another great place to try Peameal Bacon is Paddington’s Pump, also located in St. Lawrence Market. They serve a variety of dishes featuring Peameal Bacon, including breakfast plates and sandwiches. Check out their menu at http://paddingtonspump.com. Both these places offer a true taste of Toronto’s food culture.
Where did Peameal Bacon come from
Peameal bacon, a type of back bacon, is a true Canadian delicacy that originated in Toronto, Canada, in the mid-19th century. The dish was created by William Davies, a British immigrant who started a small pork-packing business. Davies began exporting his unique product, which was pork loin rolled in crushed yellow peas, to the United Kingdom, where there was a high demand for pork. The peas helped to preserve the meat, making it possible to ship overseas. Over time, cornmeal replaced the peameal as it was cheaper and more readily available, but the name “peameal bacon” stuck. The dish is typically sliced, pan-fried, and served on a bun. Today, peameal bacon is a staple in Canadian cuisine and is often considered a national dish. It is particularly popular in Toronto, where it is a common feature at breakfast and brunch spots.
We hope you enjoyed this culinary discovery and will incorporate it into your next adventurous journey around the world. If you found this dish delightful, don’t hesitate to share it with your friends. And if you have any other dishes that travelers should try, feel free to add them to our website using our submission form at https://forkhunter.com/frontend-post/. Your contributions help enrich the experiences of fellow food enthusiasts and travelers alike.
