I had been researching the WEB for a while trying to find a recipe about Peameal Bacon and I found the following very interesting information. Perhaps some of the dear ladies that contribute to this Boards or my dear friend Betsy, can find further information about the process used in Canada for preserving this meat & creating this delicious cut.

About Peameal Bacon:
SOURCE: Classic Canadian Cooking by Elizabeth Baird

1 peameal bacon, 1 centre cut piece

"Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends."

"Place in an open roasting pan, fat side up. Bake at 350F degrees for 1- 1/2 hours. Serve hot in generous slices with baked beans if desired."