Back bacon is traditionally prepared from brined, center cut boneless pork loin. It is much leaner than American/streaky bacon. It is sometimes called Irish bacon , peameal bacon or Canadian bacon.

According to the History Channel^[1], while cabbage has long been a traditional food item for the Irish, using corned beef as a substitute for back bacon first became traditional in the late 1800s. Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about this cheaper alternative to bacon from their Jewish neighbors. In some parts of central Canada, back bacon is often called peameal bacon. Although it was originally rolled in ground dried yellow peas, it is now almost exclusively rolled in more readily available cornmeal.

[edit] References

1. ^ The History Channel, The History of St. Patrick's Day

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