Called back bacon in Canada, this lean smoked meat is a closer kin to ham than it is to regular bacon. It's taken from the lean, tender eye of the loin, which is located in the middle of the back. Canadian bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It costs more than regular bacon, but it's leaner and precooked (meaning less shrinkage) and therefore provides more servings per pound. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Fried Egg Sandwich with Canadian Bacon and Mustard Greens
- Canadian Benny's
- Canadian Bacon, Sweet Onion, and Apple Pizza
- Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream
- Asparagus, Canadian Bacon and Cheese Frittata
Related Content From Cooking Channel
- Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon
- Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar
- Canadian Bacon Grilled Cheese
- Bacon and Egg Salad with Truffle Vinaigrette
- Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"