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”.
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.
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?
And the “Michigan” is explained… 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.
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.
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?
You didn’t know? We’ve had them here for ages. Make a tasty change from the boring old pork ones.
This thread needs salt…bacon salt