As a Canadian and fan of all foods porcine, here’s my take:
What’s shown as Jones ‘Canadian Bacon’ in the OP is simply ham, in Canada. The smaller perfectly round disks are no different in texture or taste than the Boar’s Head Black Forest deli ham I buy regularly for sandwiches.
Peameal bacon is quite different in taste, texture and appearance.
American style bacon (rashers) are a whole other thing still.
Gammon is similar to ham, but typically more lightly cured. It’s often purchased as gammon steaks - that is, sliced into steaks before cooking by grilling or frying.
I’ve never seen Kraft Canadian Cheese, nor have I heard of gammon.
The rest are all fair game.
ETA: What Americans call American Cheese, we in Canada, refer to as processed cheese.
I agree with Leaffan - I’ve never seen Kraft Canadian Cheese - it’s just “processed cheese” or “cheese slices”.
Delicious; in any of its forms. As a pretty much lifelong western Canadian:
streaky/regular/side=“bacon”
Canadian/rasher= “back bacon”
Gammon= “smoked ham”
peameal bacon is back bacon rolled in either peameal or cornmeal and is a staple for us when we go camping.
I remember Kraft Canadian cheese slices from my childhood. I haven’t seen them since I was about ten years old though. As NP points out, now they’re just called “processed cheese” or “cheese slices.”
Never occurred to me that CB meant anything other than just bacon. They look like ham steaks to me.
‘possessed cheese’ we called it in the army. Suited it, too.
They do to me too. Here’s descriptions of the bacon we have in New Zealand:
What we call streaky bacon is American bacon. It is NOT cooked until crisp, well at least not in my house! Bacon should be still slightly soft and deliciously running with bacon grease.
Google images of “hellers bacon range” to get an idea of the different types.
What we call “Canadian bacon” in America is basically cured and smoked pork loin.
I’ve never seen peameal bacon here in the US. Peameal bacon, in my experience, isn’t smoked.
WRONG!!! The only way to eat bacon is when it’s nice and crispy so it melts in your mouth!
But then one has to use fingers to pick it up. If you try cutting and forking, it explodes in a dozen pieces.
That is correct. That’s a feature, not a bug.
(That said, I prefer my bacon the way you cook it. I’m not an extra crispy kind of person.)
“American” bacon is always a finger food. Anyone who sticks a forking utensil in it is a pretentious porker.
The only exception is when it is crumbled and mixed with the grits and eggs.