Peameal bacon (also known as cornmeal bacon) is a type of back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal. Its development is credited to a Toronto, Canada, ham and bacon curer, William Davies.
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 II it has been rolled in ground yellow cornmeal.
Peameal bacon sandwiches are often considered a signature dish of Toronto’s St. Lawrence Market. It is grilled in medium-sized slices until the centre is slightly rare and the cornmeal coating and external fat turns crisp, then served up with lettuce, tomato, and mayonnaise.