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There’s no better breakfast than having a Toronto classic—the peameal bacon. Who knew that pork loin, sweet pickle-brined and rolled in gold cornmeal, would result in a sweet, juicy (and lean) form of Canadian bacon? At first bite, the peameal bacon is surprisingly very tender, especially because the pork loin is typically tough depending on how it is cooked.

Here’s the best way to start off your morning—peameal bacon lightly fried in olive oil… straight from the butcher that stocks the famous Carousel Bakery at St. Lawrence Market! GET IT. NOW!

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