Question: How is peameal bacon made?
About the article "Bacon", section "Canada".

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Peameal bacon (also known as cornmeal bacon) is a type of bacon originating in Toronto, Canada.
The name reflects the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas, originally for preservation reasons.
Since the war years, it has been rolled in ground yellow cornmeal.
It is low in fat, and slow cured.
Bacon made of pork belly instead of the loin is not as lean.
Peameal bacon is made from boneless pork loins, short cut from the leaner portions of the loin, to ensure a more uniform product.
External fat is generally trimmed to within 1/8 inch (3 mm).
Smokeless and tender, this product is sweet pickle-cured and rolled in a traditional golden cornmeal coating.
Peameal bacon sandwiches are often considered to be a signature dish of Toronto, with the most famous vendors located at St. Lawrence Market. 
An individual piece of bacon is a 'slice' or 'strip'.
In Canada:
 The term bacon on its own or, more specifically, side bacon typically refers to bacon from the pig's belly.
 Back bacon refers to either smoked or unsmoked bacon cut from the boneless eye of pork loin; this is called 'Canadian bacon' in the United States.
 Peameal bacon is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).
Back bacon is a traditional British cut of bacon sliced to include one piece of pork loin and one piece of pork belly combined into the same cut.
The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts.
Like other bacon, back bacon can be brined, cured, boiled, or smoked.
It is much leaner than American style bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries.
"Canadian bacon" sold in the US can also mean a round, sliced and usually smoked ham product sold in many parts of the US.
In Canada, the term "Canadian Bacon" is not used, but in southern Ontario "Peameal Bacon", as it is referred to there, is a similar product; however it is not smoked but rather set in a brine.
The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays it is generally rolled in yellow cornmeal.
In Canada, "bacon" commonly refers to streaky, or rasher, bacon.
The American use of the term "Canadian Bacon" in reference to a ham-like slice is a source of vexation. 
Perhaps one of the most iconic and distinct Toronto offerings, although one that is not widely known, is the peameal bacon sandwich, normally on a Kaiser.
The most famous offerings of the sandwich are Paddington's Pump, Sausage King, and Carousel Bakery; coincidentally enough, all are located at St. Lawrence Market.
Further east in Leslieville is Rashers, billed as North America's only bacon sandwich shop, recently opened and sells a peameal bacon sandwich that Toronto Life describes as "Toronto's iconic sandwich done right". 
A bacon sandwich (also known in parts of the United Kingdom and New Zealand as a bacon butty or bacon sarnie, in Ireland as a rasher sandwich and as a bacon sanger in Australia and parts of Scotland) is a sandwich of cooked bacon between bread that is usually spread with butter or margarine, and may be seasoned with ketchup or brown sauce.
It is generally served hot.
The BLT is a popular variant of the bacon sandwich with the additional ingredients of lettuce and tomato, but served cold.
Bacon sandwiches are an all-day favourite throughout the United Kingdom.
They are often served in greasy spoons, and are anecdotally recommended as a hangover cure.
Australian hamburger shops sell a bacon sandwich, which is made much like a traditional Australian hamburger with fried bacon, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato sauce.
In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers.
In Toronto, Canada, peameal bacon served on a kaiser roll is a popular version of the sandwich.