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Apr 19, 2011 12:48 PM

Real Canadian bacon at Bristol Farms and Vicente Foods in Brentwood

This is worth mentioning on the LA board.

Mr Taster

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  1. many thanks. i don't know why it took so long.

    1. I am baffled by this post. I thought Canadian bacon was totally a US thing, as per our Canadian friends.

      4 Replies
      1. re: JudiAU

        Maybe you're confusing nomenclature? It would be redundant for Canadians to refer to it as "Canadian bacon", so in that sense yes-- "Canadian bacon" would only be found in the US. Also, there is a kind of processed smoked ham that is sold as Canadian bacon (I've seen it at Trader Joe's), but it's really a totally different thing.

        What we're talking about is back bacon (aka "Canadian bacon") which is not commonly found here. I'm guessing they inherited the tradition from their colonial English oppressors, since their bacon is similar cut and is found in those morning gutbombs known as the English fryup.

        Here's a good disambiguation for the fake American "Canadian bacon", which is really smoked ham.

        Mr Taster

        1. re: Mr Taster

          I've heard the American style referred to as "round ham" by our exceedingly polite brethren to the North.

          If anybody knows where to buy artisinal quality smoked/cured pork loin with the fat on it (like ) in Los Angeles, I'd be forever in your debt.

          I've tried several brands of the frozen stuff from various expat shops, and the unfrozen ones at Fresh&Easy and WF, and none of them have the strong smoky/bacony flavor that I had in Shropshire.

          If Mahogany Smoked Meats made British bacon, I'd be totally satisfied. But they don't.

          1. re: Bjartmarr

            You know, now that I'm looking more closely at the pictures on the website, this "peameal back bacon" doesn't look like what you're describing, which is in fact what I was thinking of...


            Can anyone help to demystify the difference between the Canadian/British bacon that Bjartmarr is describing, and the peameal back bacon on that website?

            Mr Taster

          2. re: Mr Taster

            I had a good chuckle over the 'colonial oppressor' line. My Scottish side definitely was oppressed by my English side, hence politeness.

            Less so in P.Q.

            Gord's Bacon description is mostly right, except in referring Canadian Bacon as smoked ham. It is actually smoked loin, usually with a layer of fat and corn meal. English and Irish bacon seems to be similar, without the corn meal.

            What we usually have up here is Pea Meal bacon, made from pickled, cured loin, but not smoked, and that is shown in the Wiki photo. At one time real pea meal was used, but it is always replaced by corn meal now. This product is less expensive than the lightly smoked product, and not as dried out, so it is popular as a breakfast or sandwich staple.

            A visitor to Toronto should try the pea meal bacon sandwich available at several stands in the St. Lawrence Market. It will be made from cured pork loin in the style of the Wiki photo.

            BTW the description in Canadian Bacon Company (Arizona) includes liquid smoke which is not very authentic.