Re:Peameal on a bun
Also can be called english bacon, some think its just ham in a different shape. Depending on how much fat you leave on the cured slices, it can be almost like a ham sandwich. We make a traditional which is just cured and coated with pea meal, but the most popular is a hot smoked version, with no peameal, closer to english bacon than canadian bacon. The fattier loin cuts are best fried, but as its fully cooked, the smoked version makes a nice cold sandwich also. Also smoking gives you that streaky bacon taste, without so much fat. There's a lot of ways to call this cut, but all are cured. I know some of our customers use it for english bacon sandwiches rather than streaky bacon.