What Is Bacon, canadian style and How Can I Use It?
Here's everything worth knowing about bacon, canadian style and how to pick it, what it is, how to store it, and what to use instead, plus 31 recipes to cook tonight.
Key Points
- Canadian style bacon is lean, round-sliced cured pork loin that eats more like ham than streaky bacon.
- The name covers both raw smoked back bacon and a fully cooked US ham-style round.
- Peameal bacon is raw loin rolled in cornmeal, despite the old pea-coating name.
- With no fat to protect it, it overcooks to rubber, so sear it briefly.
- It carries eggs Benedict, breakfast bakes, and pizza in place of ham.
What is bacon, canadian style?
Canadian style bacon is cured pork loin from the back of the pig, not the fatty belly that makes regular bacon. The loin is lean, so this bacon comes in round, meaty slices that look and eat more like ham than like crisp breakfast strips.
The name causes endless confusion, because two different things wear it. In Canada and Britain, back bacon means brined and smoked loin sold raw, to be cooked like any bacon.
In much of the United States, "Canadian bacon" means a round, fully cooked, ham-style product you can eat straight from the pack.
Either way, the through line is lean loin instead of belly. There is almost no fat to render, so it behaves nothing like streaky bacon in the pan.
Peameal and the Names
Some Canadian back bacon is sold as peameal bacon, a wet-cured loin rolled in a coating before slicing. The name is historical: the loin was once rolled in ground dried yellow peas.
Today that coating is almost always yellow cornmeal, not peas, despite the name sticking. Peameal bacon is sold raw and unsmoked and must be cooked, which sets it apart from the smoked back bacon and from the cooked American product.
You may also see the same lean loin labeled Irish bacon, after the back bacon that is standard there.
Cooking and Using It
Because it is lean, treat it gently. A quick sear in a hot, lightly oiled pan, a minute or two a side, crisps the edges without drying it out.
Low heat and a short time are the whole trick.
Overcook it and it goes from juicy to dry and rubbery fast, since there is no fat to keep it moist. Pull it the moment the edges color.
Its best-known job is eggs Benedict, where a round of it sits under the poached egg and hollandaise in place of ham. It is a classic pizza topping too, often paired with pineapple, and it slots neatly into breakfast sandwiches and omelets.
On this site it anchors plenty of egg dishes. It layers into the Sunday Morning Wife Saver For Two breakfast bake and fills an Asparagus & Canadian Bacon Cheese Omelet.
It stands in for deli ham in a Low Fat Whole Wheat Monte Cristo Sandwich, and pairs with soft cheese in a Brie & Canadian Bacon Quiche.
How It Differs and What to Swap
Against streaky bacon, the gap is fat. Regular bacon is fatty belly that renders and crisps; Canadian style is lean loin that stays meaty and gives you no drippings. They are not interchangeable in a recipe that wants either crisp bits or rendered fat.
Against the ham-style American product, the difference is whether it is cooked. Smoked back bacon and peameal are sold raw and need cooking; the round US "Canadian bacon" is already cooked.
For a swap, deli ham is the closest stand-in: similar lean, round, mild meat, just without the bacon cure. Smoked sliced ham works in eggs Benedict or on a pizza in a pinch.
Turkey bacon goes the other way, leaner and smokier but in thin strips, so it changes the texture more.
Buying and Storing
Look for it sliced round, in a vacuum pack near the regular bacon or the deli case. Peameal shows a pale yellow cornmeal edge; smoked back bacon is rosy with a thin rim of fat.
Sealed, it keeps to its date in the fridge and about a week once opened. The cooked ham-style rounds last a little longer unopened. All of it freezes for a couple of months; separate the rounds with parchment so you can pull a few at a time.
Nutrition
Nutrition Facts
Serving Size 1 serving (56g)Quick facts
Where to find bacon, canadian style: Bacon, canadian style is usually found in the meats section or aisle of the grocery store or supermarket.
Food group: Bacon, canadian style is a member of the Pork Products US Department of Agriculture nutritional food group.
- In Chinese
- 腊肉，加拿大风格
- British (UK) term
- Bacon, canadian style
- en français
- bacon, style canadien
- en español
- tocino, estilo canadiense
How much does bacon, canadian style weigh?
| Amount | Weight |
|---|---|
| 1 serving | 56 grams |
Related
Pork Products
Recipes using bacon, canadian style
There are 31 recipes that contain this ingredient.
Almost BLT Sandwich
A few slices of Canadian bacon, fresh tomatoes and crisp lettuce. Sandwiched between two slices of whole grain bread, a quick, easy, delicious and well-balanced meal.
Asparagus & Canadian Bacon Cheese Omelet
Quick, easy and tasty. This hearty breakfast can be done within 10 minutes. Serve it with a cup of orange juice and one or two slices of toast.
Slow cooker Baked Beans
Bean lovers will love this delicious from-scratch Crockpot baked beans dish that features deep, rich flavors of coffee, molasses, and bacon. Instant Pot Baked beans instructions are also included.
Low Fat Whole Wheat Monte Cristo Sandwich
Reduced fat version of the classic Monte Cristo sandwich. Use low-fat milk, whole wheat bread and skimmed milk Swiss cheese. Still big on flavor.
Sunday Morning Wife Saver For Two
Make-ahead breakfast casserole that's perfect for Sunday brunch or breakfast. Most breakfast casseroles are huge amounts, this one has been scaled to make just two hearty servings so you can enjoy it anytime.
Carrott Quiche
A savory carrot quiche with homemade butter crust, Edam cheese, cream, and bacon. Arranged in a star pattern, this European-style tart makes a gorgeous brunch or light dinner centerpiece.
Asparagus Lasagne
Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.
Scrambled Eggs Benedict
Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.
Eggs Benedict Without Real Eggs
Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.
Lemony Split Pea Soup
Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.
Fettuccine with Winter Vegetables
Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.
Vegetable & Feta Baked Frittata
Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that's ready in 35 minutes.
Quick Coq au Vin
Quick coq au vin delivers the classic French chicken-in-red-wine stew in 40 minutes using boneless thighs, cremini mushrooms, carrots, and Canadian bacon. A weeknight-friendly version of the traditional braise.
Healthy Breakfast Sandwich
Healthy breakfast sandwich stacked with a fresh herb omelet, lean Canadian bacon, and a thick slice of beefsteak tomato on a whole-wheat English muffin. High-protein, low-calorie morning meal.
Summer Corn, Bacon & Potato Chowder
Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.
Chicken, Corn, & Zucchini Saute
A light skillet dinner with chicken breast, Canadian bacon, zucchini, mushrooms, and sweet corn in a quick apple cider pan sauce. Fresh, healthy, and on the table in 30 minutes.
BLT Corn Chowder
BLT corn chowder puts bacon, lettuce, and tomato into a creamy potato and corn soup. Made with skim milk and Canadian bacon, it's lighter than it looks and ready in 35 minutes.
Skewered Mozzarella with Canadian Bacon
Mozzarella wrapped in Canadian bacon, threaded on skewers with toasted French bread and fresh tomato, then baked in tomato sauce with Parmesan until bubbly and golden.
Amatriciana Sauce
Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.
Lentils Brown Rice & Bacon
Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.
Bacon-Wrapped Shrimp
Shrimp and red pepper strips wrapped in Canadian bacon, marinated in a teriyaki-hoisin-chili glaze, and cooked in minutes. A sweet, savory, smoky appetizer that's impossibly easy.
Breakfast Roll-Ups
Make-ahead breakfast burritos with Canadian bacon, hash browns, egg substitute, and salsa rolled in fat-free tortillas. Freeze in bags and microwave in one minute for grab-and-go mornings.
Chestnut, Apple & Sausage Stuffing
Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.
Brie & Canadian Bacon Quiche
A crustless quiche lined with Canadian bacon slices and filled with creamy brie, Parmesan, and eggs. Low-carb, high-protein, and elegant enough for a brunch spread. Ready in 45 minutes.
Delicious Chicken Sofrito (Stir-Fried)
A succulent chicken dish made with Canadian bacon, mushrooms, pimento-stuffed olives and lightly toasted almonds.
Crock Pot Choucroute
A scrumptious crockpot dish that is made with kielbasa that is perfect for a dinner with your loved one.
Dutch Green Split Pea Soup
Dutch green split pea soup (erwtensoep) with kielbasa, leeks, celeriac, potatoes, and Canadian bacon. A thick, hearty traditional Dutch pea soup simmered low and slow.
Boerenkass Soup (Dutch Cheese Soup)
Boerenkaas soup is the Dutch farmer cheese soup with cauliflower, potato, and celeriac broth crowned with toasted bread and bubbling Gouda. Like French onion meets vegetable chowder.
