Back Bacon on a Bun: History & Origins

Discover the rich history and origins of back bacon on a bun, also known as peameal bacon. Explore its preparations, ingredients, and the delicious addition of cheddar cheese in this iconic bacon sandwich.

1/16/20251 min read

Where It All Began: The Origins of Back Bacon

Back bacon, also lovingly referred to as peameal bacon, has carved a niche in Canadian culinary history. Its origins trace back to the 19th century, when it was first made as a way to preserve pork. Originally from England, this unique bacon has undergone significant transformation in Canada, emerging as a beloved staple found in delis and breakfast plates across the country.

The Canadian Way: How It Became a Favorite

When Irish and English immigrants brought this delicious treat to Canada, it took root in the cultural soil of the country. The hallmark of back bacon is its preparation. The pork loin is brined and rolled in cornmeal, giving it that signature texture and taste that fans have grown to love. Unlike traditional bacon, which comes from the belly, back bacon is leaner and often includes a layer of fat along the back, making it a more flavorful choice.

Back Bacon on a Bun: The Perfect Pairing

As time passed, Canadians started pairing back bacon with buns, giving rise to a mouthwatering breakfast sandwich that is adored by many. The combination of soft, pillowy buns with the savory and slightly sweet back bacon is a match made in heaven. To elevate this dish even further, many people love to add cheddar cheese, which melts beautifully and adds that extra creamy goodness to the otherwise smoky profile.

Whether savored during weekend brunch or as a quick breakfast on the go, back bacon on a bun is now deeply embedded in Canadian cuisine. It's a meal that honors tradition while remaining surprisingly versatile. You might find it complemented by fried eggs, fresh tomatoes, or even a smattering of hot sauce for those who enjoy a kick!

So the next time you're craving something hearty and flavorsome, think of back bacon on a bun. It's not just food; it's a bite of Canadian history and tradition served between two slices of bread.