It should be called "Canadian breakfast ham" It's more like lean ham and not even made from pork belly. It's really no kind if bacon at all.

It should be called "Canadian breakfast ham" It's more like lean ham and not even made from pork belly. It's really no kind if bacon at all.

No, because not all bacon is made with pork belly.
Also, the style of bacon pictured above is a bastardized and very processed version of "Canadian bacon". It's also worth mentioning "Canadian bacon" is an American term, which is fine, but that's not what we call it here in Canada. In Canada, there are two kinds, an it's called either "back bacon" or "peameal" bacon. "Peameal" bacon because, many years ago, it originally had an outer coating of crushed pea meal (very fine crushed yellow peas) on the outside. Although, today it's almost always made with cornmeal on the outside, unless it's homemade peameal. However, back bacon is much like peameal bacon, just without the pea meal or corn meal coating. Myself, I like both, but I prefer peameal.
Peameal/back bacon also tastes very different than a typical ham flavour. It's made from pork loin that is brined and cured with different spices for several days, sometimes even with sugar or maple syrup added if a sweeter version is wanted, but usually it is unsweetened. Then, in the case of peameal bacon, it is rolled in either cornmeal or pea meal, and then pieces are cut off and fried. Usually for breakfast or on a sandwich, but sometimes even baked as a whole loin as part of a meal.
This is what real peameal/back bacon looks like. There's about a million ways you can have a peameal sandwich, some of them really fancy and trendy, but the one below is the traditional, basic, "classic" version... and yes, they are delicious...

https://www.youtube.com/embed/nBegNNZOAD0 If anything they should ban that streaky crap, itβs horrendous not even proper bacon.
Actually no, bacon comes from the back as well. Go talk to a butcher.
englishbreakfastsociety.com/history-of-bacon.html
Read that, pretty much even before the US was discovered.
The really poor bit of the big is the belly.
Here from a butcher.
http://www.britishbutcher.co.uk/Page-49-
Fairly simple to understand and to follow.
Yes but it changed, the cheapest bit for poor people was the belly, always has been, it was left over from everyone else picking, well that and trotters. As society changed people could afford the better more expensive cuts, hence back bacon is pretty much the standard.
Short version - poor people ate the belly cut, people with cash ate the back bacon.
Also the back bacon is far more open to different curing techniques, where as streaky is really limited, pigs in blankets and basic stuff like that.
I guess you know a lot about smoking pork, I will leave it to someone who obviously smokes a lot of pork. You said it.
@rebelinsteel LOL! My man! Shots fired! π For the record though, I love both. lol And yes BOTH are bacon!
Even real bacon is often made of leg, shoulder or loin instead of belly. Bacon is rather marketing name. It's not a price question since belly meat isn't more expensive than loin.
This "bacon" on that pic is some kind of mystery meat glued with enzymes into a round shape. It's called often "formed ham" it contains meat rests and lot of water with gelatin.
Bacon is either from the loin, belly or better still both. It's the curing process that defines the quality more than the actual cut but personally I think it benefits from the extra fat.
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I don't care if it's called bacon, it's good on egg breakfast sandwiches and that's all I care about.
What the heck is breakfast ham? Can't I eat that for lunch or dinner? Call it what it is... Bacon from Canada.
I am Canadian & that stuff in the pic here is ham. I have never seen this so called Canadian bacon in the stores around here. I did some checking that stuff if processed in the USA. They just call it Canadian. It really isn't.
Exactly. As I mentioned in my post, the one pictured is a bastardized and very processed version of "Canadian bacon". I also mentioned that it's made with pork loin, and that we call it either back bacon or peameal bacon here. πππ¨π¦π
No, it is not bacon, but to be fair what Americans call bacon is not real bacon either. Half the time it is impossible to tell what it is.
I'm reading the history of the word 'bacon' and it's basically any side of the pig. Doesn't have to be the belly.
Yess
Itβs technically β back bacon β βοΈ
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