Patrick wrote:
> At least up here in New England, Canadian Bacon is a maple cured,
> circular cut pork breakfast food that costs a bit more than strip
> bacon and tastes a lot better. It's commonly used on Eggs Benedict,
> available in most high-end bars and restaurants that offer breakfast
> or brunch throughout Massachusetts, New Hampshire, Maine & Vermont.
> It's possibly also be available in Canada but they may just call it
> bacon there.
Actually, despite what the labels say, we mostly referred to it as
"the stuff Americans call 'Canadian bacon.' " It's pretty mediocre
stuff, though, a processed-to-death meat by-product that's closer to
cold cuts than actual bacon. If I'd invented it, I might try to pass
it off as coming from another country too.
In Canada, bacon is bacon, back bacon is back bacon and salt pork is
salt pork. Then again, Montreal steak spice, which I see all the time
down in the States, is actually a pretty good approximation of the
seasonings used in Montreal brasseries, pubs and delis.
Kevin
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