Question: What is the process and ingredients for making peameal bacon?
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. 
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. 
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". 
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).
Bacon and cabbage is a dish traditionally associated with Ireland.
The dish consists of unsliced back bacon boiled with cabbage and potatoes.
Sometimes other vegetables such as turnips, onions and carrots are also added.
Smoked bacon is sometimes used.
Historically, this dish was common fare in Irish homes as the ingredients were readily available as many families grew their own vegetables and reared their own pigs.
It was considered nourishing and satisfying.
The dish continues to be a very common meal in Ireland.
The dish is served with the bacon sliced, and with some of the boiling juices added.
Another common accompaniment to the dish is white sauce which generally consists of flour, butter, milk and a herb of some sort (often parsley).
The bacon used for the meal can vary somewhat depending on individual preference.
Usually Back Bacon is used for the recipe, but other cuts of bacon are sometimes preferred.
However, the bacon used is almost always cured.
The traditional curing process is a long process which involves storing the bacon in salt, however, in modern times, mass-produced bacon is cured using brine which is less frequently injected into the meat to speed-up the process.
The bacon can also be smoked which adds a depth of flavour which many people prefer.
In Ireland, one can also purchase what is known as "Home-Cured" or "Hard-Cured" Bacon which is Bacon cured over a long period and then stored for another long spell, wrapped in paper.
This makes the bacon very salty, hard in texture and yellowish in colour.
Another similar meal, with a breaded pork chop on mashed potatoes and cabbage, is popular in some countries.