Peameal bacon
Peameal bacon is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies, who moved to Canada from England in 1854, is credited with its development. The name "peameal bacon" derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War I, it has been rolled in ground yellow cornmeal. Peameal bacon sandwiches, consisting of cooked peameal bacon on a Kaiser roll and sometimes topped with mustard or other toppings, are often considered a signature dish of Toronto, particularly from Toronto's St. Lawrence Market.
Source: Wikipedia
Recipes
Homemade Peameal Bacon : 5 Steps - Instructables
Homemade Peameal Bacon: So this is my first instructable (yay!) and what better beginning than bacon eh? This instructable will take you through the steps of curing and roasting pork loin to make Peameal Bacon. I believe, that minus the cornmeal, this...