National Canadian Bacon Day

The story

Ancient Chinese, Egyptians, and Romans cured pork to create a savory delight. The Romans even had a name for their version – “petaso.” As bacon fever spread through Europe, families embraced it for its remarkable shelf life. Now, let's fast forward to the New World. European settlers carried their pork curing secrets to America, but the bacon they crafted here was a tad different – saltier and leaner. It wasn't until the 19th and 20th centuries that bacon production boomed, thanks to innovations like brining and smoking. Today, bacon has secured its spot as an American culinary icon. Often dubbed “peameal bacon”, this special treat was once preserved by rolling it in ground-up dried yellow peas. The result? A meaty marvel that could save the day when you needed a quick meal. Fast forward to today, and Canadian bacon still gets its curing treatment, albeit with yellow cornmeal instead of peas. It's cut from the loin, served unsmoked, and packs a leaner punch than regular bacon – a bonus for those keeping an eye on their health.