# "Canadian" bacon **URL:** \ **Category:** Cafe Society\ **Created:** [March 27, 2008, 10:35pm UTC](https://boards.straightdope.com/t/canadian-bacon/442981 "2008-03-27T22:35:31Z")\ **Posts on this page:** 8\ **Page:** 3
**Author:** ![Mister\_Rik](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mister_rik/32/491_2.png) [@Mister\_Rik](https://boards.straightdope.com/u/Mister_Rik)\ **Post date:** [March 28, 2008, 11:15pm UTC](https://boards.straightdope.com/t/canadian-bacon/442981/41 "2008-03-28T23:15:42Z")
I’ve been wondering for a while now if NAFTA is the reason the Canadian bacon packages no longer say “Canadian Bacon” but rather “Canadian style Bacon”. ---
**Author:** ![Kamino\_Neko](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kamino_neko/32/34_2.png) [@Kamino\_Neko](https://boards.straightdope.com/u/Kamino_Neko)\ **Post date:** [March 28, 2008, 11:56pm UTC](https://boards.straightdope.com/t/canadian-bacon/442981/42 "2008-03-28T23:56:38Z")
[QUOTE=Spoons] Yes, pretty much. Grind up dried peas, and voila! Peameal. Not powdery, like flour; more of a rough consistency, like cornmeal. [/QUOTE] My last job involved slicing slabs of peameal bacon. I’d spend the rest of the day trying to get rid of the feeling of the meal on my hands. Worst part of the job, which also included frequent second degree burns. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [March 29, 2008, 2:04am UTC](https://boards.straightdope.com/t/canadian-bacon/442981/43 "2008-03-29T02:04:34Z")
I’m guessing there is some advantage to this peameal coating? Anybody know? Does it help in the curing process? Perhaps an old fashioned sea packing holdover? ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [March 29, 2008, 3:13pm UTC](https://boards.straightdope.com/t/canadian-bacon/442981/44 "2008-03-29T15:13:01Z")
And the [“Michigan” is explained…](http://en.wikipedia.org/wiki/Michigan_hot_dog) Gee, It’s about as clear as Lake Erie now. So, depending on where you’re at, a “Michigan” is, in fact, a Coney Island, or at least something like it. Damn Canadians use spaghetti sauce… If you forgive us for the Canadian Bacon, we’ll forgive you for the spaghetti sauce. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [March 29, 2008, 3:19pm UTC](https://boards.straightdope.com/t/canadian-bacon/442981/45 "2008-03-29T15:19:03Z")
[QUOTE=Phase42] I’ve been wondering for a while now if NAFTA is the reason the Canadian bacon packages no longer say “Canadian Bacon” but rather “Canadian style Bacon”. [/QUOTE] I think that clarification is to avoid confusion about its origins. Canadian Bacon could imply that it’s Bacon from Canada. When in fact, it’s probably more likely that the majority of Canadian Bacon is made in the USA. ---
**Author:** ![Tuckerfan](https://avatars.discourse-cdn.com/v4/letter/t/eada6e/32.png) [@Tuckerfan](https://boards.straightdope.com/u/Tuckerfan)\ **Post date:** [April 5, 2008, 8:07am UTC](https://boards.straightdope.com/t/canadian-bacon/442981/46 "2008-04-05T08:07:13Z")
[QUOTE=WotNot] Where it comes from is irrelevant – the curing process is what makes it bacon. Traditionally, a whole side of pig would be cured in one piece, and it was all bacon. The only cut that I can think of that’s called anything else (in the UK anyway) is gammon, which (traditionally) was the hind leg cut off after the side of bacon had been cured. If it was jointed first and cured separately, it was called ham. [/QUOTE] Wait, so you’re saying that we could have _a whole pig made of bacon!?!_ My god, man, do you know what this means? Bacon pigs! Why has this been kept from the world for so long? ---
**Author:** ![WotNot](https://avatars.discourse-cdn.com/v4/letter/w/e19b73/32.png) [@WotNot](https://boards.straightdope.com/u/WotNot)\ **Post date:** [April 5, 2008, 10:46am UTC](https://boards.straightdope.com/t/canadian-bacon/442981/47 "2008-04-05T10:46:21Z")
[QUOTE=Tuckerfan] Wait, so you’re saying that we could have _a whole pig made of bacon!?!_ My god, man, do you know what this means? Bacon pigs! Why has this been kept from the world for so long? [/QUOTE] You didn’t know? We’ve had them here for _ages._ Make a tasty change from the boring old pork ones. ---
**Author:** ![chowder](https://avatars.discourse-cdn.com/v4/letter/c/977dab/32.png) [@chowder](https://boards.straightdope.com/u/chowder)\ **Post date:** [April 5, 2008, 4:54pm UTC](https://boards.straightdope.com/t/canadian-bacon/442981/48 "2008-04-05T16:54:07Z")
This thread needs salt…bacon salt [Previous page](https://boards.straightdope.com/t/canadian-bacon/442981.md?page=2)