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

Candidate passages:
 dishes.
Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, bacon wrapped foods (scallops, shrimp, and asparagus), and cobb salad.
Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion.
Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon.
Bacon jam and bacon marmalade are also commercially sold foods.
In the U.S. and Europe, bacon is commonly used as a condiment or topping on other foods.
Streaky bacon is more commonly used as a topping in the U.S. on such items as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups.
In the U.S., sliced smoked loin, which Americans call "Canadian bacon", is used less frequently than streaky, but can sometimes be found on pizza, salads, and omelettes.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf, and can be mixed in with green beans or served sautéed over spinach 
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. 
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).
 Michael Moore's "Canadian Bacon" is released.  
"Seduced by Bacon" contains recipes covering a wide range of bacon-related snacks and meals.
It also includes facts, ideas, and instructions for preparing the meat, as well as a brief history of bacon, a discussion of the folklore surrounding the meat, and a glossary of bacon-related items.
The book also provides information on the use of bacon, listing curing techniques, tips on buying and storing bacon and the best ways to cook it.
"Seduced by Bacon" includes bacon-related writings from notables such as Mark Twain and Fran Lebowitz.
It also contains photographs and bacon-related poems: For us the pig's the means, while bacon is the end Providing gustatory heights to which we can ascend The book claims that 71 percent of bacon is still consumed at breakfast or brunch.
It includes 10 recipes for the early in the day meals and then covers appetizers, sandwiches, entrees and a few desserts, such as a savory bread pudding with Canadian bacon, multigrain bread, feta cheese, tarragon and wild mushrooms "for a sophisticated combination that would be welcome at any meal."
In the section on how to cook bacon, Pruess wrote that she prefers to oven-fry large batches in jellyroll pan, in a 400-degree oven for 11 to 16 minutes.