Understanding the Terminology of Ham and Bacon in Canada and the United States

There seems to be some confusion regarding the terms 'ham' and 'bacon' in different parts of the world, particularly between the United States and Canada. Let's clear up some common misconceptions and provide a clearer understanding of the culinary differences and implications.

Ham and Bacon: A Detailed Comparison

When discussing ham and bacon, it's essential to recognize the distinctions in terminology used in both Canada and the United States. In many cases, what is referred to as 'Canadian bacon' in the U.S. is more appropriately termed 'back bacon' in Canada. Similarly, what is called 'bacon' in Canada might be referred to as 'streaky bacon' in the U.K.

What Americans Call ‘Canadian Bacon’

Typically, what is known as 'Canadian bacon' in the U.S. is more accurately described as 'back bacon.' Back bacon, also known as Canadian bacon, is a type of bacon that comes from the pork loin and is less fatty than traditional bacon. It's often rolled in cornmeal before slicing and is commonly eaten in breakfast dishes. This type of bacon has lesser fat and is not as crispy as standard bacon.

What Canadians Call ‘Bacon’

In Canada, 'bacon' most closely resembles the 'streaky bacon' as described by the British. This term refers to wider, higher-fat strips of meat that are streaked with fat. These strips are often used in more traditional bacon preparations, such as frying or baking in dishes like bacon and eggs.

Ham: A Unifying Term

When it comes to ham, the terminology is straightforward. Both Canadians and Americans use the term 'ham' to describe pork that has undergone smoking, curing, or both. This term is not sub-divided further in the way that bacon is, which adds to the clarity of the term.

For instance, in both countries, ham often refers to leg meat that has been smoked, while plain loin meat is often baked and referred to as 'roast pork.' This example illustrates how clear the term 'ham' is, compared to the more complex and region-specific terms for bacon.

Peameal Bacon: A Unique Canadian Delicacy

Peameal bacon is a distinctive type of Canadian bacon. This term refers to back bacon that has been rolled in cornmeal before slicing. The origin of the name 'peameal' is interesting. According to Wikipedia, peameal bacon was originally rolled in finely ground yellow peas to preserve it. However, since World War I, cornmeal has been predominantly used instead. Despite the change in the type of meal, the name 'peameal bacon' has remained.

Conclusion

Understanding the terminology of ham and bacon can help clarify culinary discussions and avoid confusion. While there are slight regional differences, the main terms for these products are largely the same or have clear definitions. 'Ham' in both countries refers to smoked or cured pork, while 'bacon' in Canada refers to streaky bacon, and 'back bacon' or 'Canadian bacon' in the U.S. is more accurately described as a less fatty type of bacon.

So, next time you hear someone referring to 'Canadian bacon,' you'll have a better understanding of the context and the type of bacon they are discussing. Remember, in Canada, ham is simply ham, bacon is bacon, and peameal bacon is a unique type of back bacon with a distinct history and preparation method.