page_title: Peameal bacon
hierarchical_section_title: Peameal bacon
caption_attribution_description: English: Roast peameal bacon with a maple glaze as sold by Witteveen Meats at the St. Lawrence Market in Toronto, Ontario, Canada. Photographer comment: "Seasonal honey roasted peameal/back bacon. Yummy! So juicy and moist..."
context_page_description: Peameal bacon is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Southern Ontario. Toronto pork packer William Davies, who came 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.
context_section_description: Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Southern Ontario. Toronto pork packer William Davies, who came 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.
caption: Peameal bacon
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