People in Canada know peameal bacon as a traditional breakfast food, but the back bacon has a history that is even more interesting than its taste. For those who don’t know, peameal bacon is a type of wet-cured pork loin from the back of the hog that has been rolled in cornmeal to make a yellow crust. Originally, it was rolled in crushed yellow peas, hence the name peameal. It is much leaner than regular bacon. It’s easy to see why peameal bacon is on the list of 1001 foods you must try before you die. The brining process makes it nearly impossible to overcook and it’s both leaner and juicer than regular bacon.
With its signature cornmeal crust and lean, tender texture, peameal bacon is a staple of Canadian breakfasts. While most people cook peameal bacon before eating, some may wonder if it’s safe to consume raw. The answer depends on how it was processed and your personal preferences. In this article, we’ll delve into peameal bacon’s origins and examine the nuances around eating it uncooked.
For those unfamiliar, peameal bacon comes from the pork loin and is brined and trimmed of fat. Traditionally the brining included yellow peas, leading to the name “peameal.” Today cornmeal is more often used to coat the cured meat, giving peameal bacon its iconic crust. It has a ham-like texture that is juicier and leaner than regular bacon.
Peameal bacon is a beloved Canadian breakfast food, especially popular in Toronto. You can find it at spots like the famed Carousel Bakery in St. Lawrence Market. It’s rarely found outside Canada, making it a favorite souvenir for visitors. While peameal bacon must always be cooked, its curing process allows some flexibility in preparation. It can be griddled, baked, barbecued, or roasted.
The History Behind This Canadian Classic
Peameal bacon origins can be traced back to British salt curing traditions. Canadian pork cured for export to Britain grew increasingly popular through the Victorian era. Toronto pork producer William Davies capitalized on this demand in the early 1900s. With his massive processing plant, Davies helped earn Toronto the nickname “Hogtown” for its booming pork industry.
While Davies is often credited with inventing peameal bacon, culinary historians debate this. Pork curing techniques were nothing new But Davies undeniably helped shape the popularity of Canadian back bacon through his mass production and export reach His company eventually became Maple Leaf Foods, which still makes peameal bacon today.
So while peameal bacon was likely not invented by Davies, his drive to capitalize on export markets spread its recognition and cemented its status as a Canadian classic. Its lean, tender, cornmeal-coated profile remains unique to Canada, making it a cultural culinary icon.
Is It Safe to Eat Peameal Bacon Raw?
Given its iconic food status, some may be tempted to try peameal bacon raw. But is it actually safe? Potential risks with raw cured meats center on:
- Bacteria growth if curing was insufficient
- Presence of parasites like trichinella
- Texture/digestibility issues from uncooked meat
Properly cured meats like traditional country hams are shelf-stable and safe for raw consumption. But with modern mass production, you can’t assume peameal bacon has undergone a full traditional curing process. The Canadian Food Inspection Agency categorizes commercial cured meats as “ready-to-eat” only after they have met requirements for processing and safety.
So while peameal bacon is brined and smoked during production, it may not reach full “ready-to-eat” standards needed to be considered safe for eating raw. Cooking provides an additional layer of protection by killing any pathogens that could remain after modern curing shortcuts. For these reasons, health agencies caution against eating commercial cured pork products like peameal bacon without cooking.
Tips for Safely Enjoying Peameal Bacon
If you do choose to indulge in raw peameal bacon, here are some tips for finding the safest options:
-
Seek out artisanal bacons advertised as “fully cured” or “no cooking required.”
-
Opt for versions with no added nitrates/nitrites to limit this health concern.
-
Look for vacuum-sealed packaging to prevent recontamination after curing.
-
Purchase smaller portions instead of bulk packs to reduce leftovers.
-
Evaluate your source and only buy from highly trusted suppliers using traditional techniques.
-
Use raw peameal bacon within a couple weeks of opening for best quality.
-
Stick to brands that specifically state their peameal bacon is “ready to eat” uncooked.
Even with these precautions, there is always some minimal risk eating raw cured meats. Cooking peameal bacon offers additional peace of mind against pathogens. But those comfortable with the small risk may enjoy the unique texture and intensified pork flavor of raw peameal bacon in limited amounts.
Creative Ways to Use Raw Peameal Bacon
For those who decide raw peameal bacon fits their preferences and risk tolerance, here are some tasty ways to enjoy it:
-
Dice it small to mix into dips, spreads, and compound butters.
-
Chop raw peameal bacon into lardons for adding salty crunch to salads.
-
Wrap thin slices around pickled vegetables, cheese, or fruit for an easy appetizer.
-
Use it in place of prosciutto in dishes like charcuterie boards and pizza toppings.
-
Mix finely minced raw peameal bacon into raw hamburger meat before forming patties.
-
Fill dates with raw peameal bacon and blue cheese for a sweet-savory snack.
-
Grate it over soup or salad in lieu of Parmigiano-Reggiano for a porky twist.
-
Candy raw peameal bacon by coating in maple syrup and slowly baking until caramelized.
The concentrated porkiness of raw peameal bacon enhances dips and cheese pairings. Its salty savoriness also complements sweeter ingredients. Get creative blending it into appetizers, snacks, salads, and beyond.
The Takeaway on Eating Peameal Bacon Raw
While a Canadian staple, peameal bacon is not considered safe to eat completely raw in its commercial form. Full “ready-to-eat” curing standards are needed to make raw consumption advisable. For everyday peameal bacon, cooking provides important protection against potential risks like bacteria or parasites. However, those comfortable with a small level of risk may relish the unique texture and flavor of thoughtfully prepared raw peameal bacon in moderation. Keep portion sizes modest, find high-quality artisanal sources, and use good food safety practices to minimize any concerns.
What’s the difference between peameal bacon and Canadian bacon?
A uniquely Canadian product, peameal bacon is often confused with Canadian bacon. The smoked back bacon that’s popular in the US isn’t Canadian at all. That’s what it is.
Where can I find peameal bacon?
These days, it’s hard to find peameal bacon outside of Canada. That’s why tourists love it at St. Lawrence Market. Since 1977, the Carousel Bakery has been in the same place in the market. It is a city landmark known for its fresh peameal bacon sandwiches.
Robert Biancolin, who co-owns the bakery with his brother, dubs peameal bacon Toronto’s most original food. “It wasn’t brought here from somewhere else,” he says. “It is very uniquely Torontonian. Of course, like poutine was uniquely Quebecois, it spread across the country. It is one of those dishes that encompasses being Canadian. It is part of our tradition. ”.
Canadian Bacon / Peameal Bacon Educational Video
Does peameal bacon need to be cooked?
And peameal bacon must be cooked before serving, according to Food Network, which recommends griddling the peameal bacon, noting that the pork can also be cooked by baking, barbecuing, or roasting. How does peameal bacon stack up nutritionally?
Can one eat basil raw or cooked?
Basil can be eaten raw or cooked. However, its raw consumption preserves more nutrients such as vitamin C that are lost with heat. It can be eaten raw in salads, to flavor preparations, in pasta sauces, among other preparations.
How do you eat whole peameal bacon?
A roasted whole peameal bacon is nice because it is super moist and juicy and great on a plate with eggs, hash browns, toast and other breakfast items. Place the roast in a baking dish with the skin side facing up. Take a sharp knife to score the top of the pork roast. I like to make cuts into the meat about 1/2 inch deep.
Is peameal bacon healthy?
Peameal bacon is a good source of protein and several essential vitamins and minerals. It is also low in carbohydrates and contains healthy fats. However, it is important to consume peameal bacon in moderation, as it is high in sodium and saturated fat. Peameal bacon has become more than just a food item in Canada.
Is peameal bacon good for breakfast?
Peameal bacon is one of my favourite cuts of meat for breakfast or brunch. Baking a whole peameal bacon roast in the oven is super simple and will be super moist and tender every time. I love peameal bacon.
Can you roast a whole peameal bacon?
Peameal Bacon is a popular breakfast meat in Canada. If you’re in the US, you might know it as Canadian Bacon. But did you know you can roast a whole unsliced Peameal? This recipe with a sweet and zesty glaze results in a crusty exterior and juicy interior. Peameal Bacon is a cured pork loin rolled in peameal.