Is Peameal Bacon Precooked? Everything You Need To Know

As a beloved Canadian breakfast staple, peameal bacon holds a special place in the hearts and stomachs of people across the Great White North But for those unfamiliar with this delicious delicacy, one key question often arises is peameal bacon precooked?

In this comprehensive guide, we’ll cover everything you need to know about peameal bacon and whether or not it requires cooking before eating.

What Exactly Is Peameal Bacon?

First, let’s start with the basics. Peameal bacon is a type of Canadian back bacon made from the lean boneless pork loin. It undergoes a wet-curing process that usually involves soaking the meat in a brine.

After curing the distinguishing characteristic of peameal bacon comes into play – it gets rolled in a coating of ground yellow cornmeal giving it its signature texture and appearance.

Historically, the pork loin was rolled in ground dried peas, which is how peameal bacon got its name. But the peas have long since been replaced by cornmeal.

Compared to American-style belly bacon, peameal bacon is much leaner and less fatty. It has a milder, ham-like flavor rather than a strong smoky pork taste. The cornmeal crust adds a bit of crunch and nuttiness.

Some popular ways Canadians enjoy peameal bacon include:

  • On a sandwich or burger
  • With eggs for breakfast
  • In a salad
  • On pizza
  • Baked or roasted
  • Grilled or pan-fried

Now that you know exactly what it is, let’s tackle the precooking question.

Does Peameal Bacon Come Precooked?

This is where things get a little tricky. Peameal bacon is not precooked in the traditional sense. However, it does go through a curing and drying process that partially “cooks” the meat.

The curing process involves soaking the pork loins in a wet brine solution, usually for 3-5 days. This brine contains ingredients like water, salt, sugar, spices, and preservatives like sodium nitrite.

The salt and nitrites part-cure the meat, turning the color pink and adding flavor. This is similar to what happens with ham or corned beef during curing.

After curing, peameal bacon is left to dry which further “cooks” the meat by removing moisture. But it is not yet fully cooked and safe to eat as is.

  • Peameal bacon is cured and dried, not traditionally precooked.
  • It requires additional cooking before consumption to eliminate harmful bacteria.
  • The curing gives it a “precooked” appearance and flavor profile.

Now let’s look at the best cooking methods to make peameal bacon safe and delicious to eat.

How to Properly Cook Peameal Bacon

While not precooked, you have several excellent options for cooking peameal bacon at home:


This is one of the quickest and easiest methods. Simply heat a skillet to medium, add a bit of oil or butter, and fry the peameal slices 2-3 minutes per side until browned and sizzling.


For a larger peameal roast, baking is great. Preheat the oven to 400°F, place the roast on a baking sheet or pan, and bake 20-25 minutes until it reaches an internal temperature of 145°F.


In the summer, fire up the barbecue! Grill peameal bacon over direct medium heat for about 4 minutes per side. The cornmeal coating will get nice char marks.


For super crispy peameal bacon, broil it briefly after pan-frying or baking. Place it under the broiler for just 1-2 minutes until the crust browns and crisps up.


In a pinch, you can microwave peameal slices between paper towels for 60-90 seconds until cooked through. This won’t brown them, but it’s fast.

Slow Cooking

For ultimate tenderness, add a whole peameal roast to a slow cooker with some broth or barbecue sauce and cook on low for 7-8 hours.

Regardless of the cooking method, you’ll want to ensure the peameal bacon reaches an internal temperature of at least 145°F. Use a meat thermometer to check doneness.

And always remember to wash your hands, cooking tools, and surfaces after handling raw pork. Now let’s look at some delicious ways to serve peameal bacon.

5 Tasty Ways to Serve Peameal Bacon

Once your peameal bacon is beautifully cooked, here are some phenomenal ways to eat it:

  • Breakfast sandwich with egg and cheese

  • Chopped in a salad with mixed greens, avocado, tomato, and vinaigrette

  • On a pizza with all the fixings

  • Crumble into soups like split pea or potato for a smoky twist

  • Baked potatoes topped with sour cream, cheese, and crumbled peameal bacon

However you choose to indulge, peameal bacon is sure to be a new favorite. Its popularity continues to spread beyond Canada as people discover its incredible flavor and versatility.

Just resist the temptation to eat it raw – always be sure to cook peameal bacon thoroughly before enjoying this tasty treat. With proper preparation, you can experience the joy that is peameal bacon in all its glory.

So relish those delicious breakfast sandwiches, pizzas, salads, and more with the added savoriness of perfectly cooked peameal bacon. Your taste buds will thank you!

What is Peameal Bacon? — Dining on a Dime Toronto


How do you know when peameal bacon is cooked?

You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it.

Is Canadian bacon precooked?

Canadian bacon is so named because it originated in Canada, but it is also known as back bacon or rashers. It’s often served in classic eggs benedict and used to top Hawaiian-style pizza. Because Canadian bacon is sold already cooked, it can be eaten as is or sauteed or fried.

What is peameal bacon called in the US?

Some Americans refer to peameal bacon as ‘Canadian bacon‘. However, ‘Canadian-style bacon’ or ‘Canadian back bacon’ are terms used by the U.S.-based North American Meat Institute for an American style of smoked back bacon.

Is Canadian bacon and peameal bacon the same thing?

It’s called peameal or back bacon in Canada…. To my knowledge, only Americans call it Canadian bacon…

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