In the States this preparation is called Canadian bacon, but we usually call it back bacon. It’s more or less the same process as regular bacon, only done to a section of the loin instead of the belly. There’s an old style of back bacon from eastern Ontario called peameal bacon, in which a cured section of loin is rolled in peameal (crushed split-peas) before being smoked. Peameal bacon is still made down east, though nowadays cornmeal is used.
Back bacon is usually made from the eye of loin: the large, round muscle often made into centre-cut pork chops. You can also use the rib- and sirloin-ends of the loin, which have more fat and flavour than the centre. I … Continue reading.