When we think of our friendly northern neighbors, their cuisine generally isn’t the first thing that comes to mind. The first thing that we imagine is probably a game of hockey being played on a frozen pond or caribou running through the wilds of the Northwest Territories.
There are plenty of traditional Canadian foods that haven’t made their way down to the United States. These are things that require passage over the border in order to get the most authentic taste. Here are a few key dishes to watch out for. Many are available all across Canada, but some are regional specialities that require a long journey to the East or West of the country.
1. Peameal Bacon
Peameal bacon – often called Canadian Bacon – is quite different than the crispy slices of bacon that we see 99% of the time. It’s actually a round of boneless pork loin, which is cured, then rolled in cornmeal. It’s called peameal bacon because early settlers used to roll the cured pork loin in ground up yellow peas.
Since World War II, chefs have been using cornmeal, which is easier to handle. Traditionally, it is sliced, and eaten at breakfast or on a bun. The best peameal bacon sandwich in Canada can be found at the famous St. Lawrence Farmer’s Market in Toronto.