aerolimani wrote:In Canada, Canadian bacon is simply called back bacon. If you just say bacon, most Canadians will think of normal bacon, not back bacon. More unusual, and almost exclusively in eastern Canada, is peameal bacon That's back bacon which was rolled in peameal (a meal ground from dried peas) prior to being sliced. Here in the west, back bacon is not particularly popular, other than for eggs benedict, and peameal bacon is almost unheard of.
airnorth wrote:I have recently been introduced to peameal bacon sandwich's, love it, I had no idea this was the cut that is commonly called Canadian Bacon south of the border. I'm a big fan!
Hold your horses there pardner!
According to Wikipedia, this is American "Canadian-style" Bacon

And all of a sudden, I've lost my appetite.....
Let's see if we can sum it all up.
Both Back bacon & Streaky bacon are available in the UK (& Eire), but Back bacon is apparently the most common, available as both smoked and unsmoked varieties.
Unless I am mistaken, there is no "normal" bacon, and shops clearly refer to it as either Streaky or Back. Meanwhile if you are offered "Bacon & Eggs" in a restaurant, it could be either....
In Canada, USA, and presumably elsewhere, "normal" bacon (aka "side bacon") is pork belly, the same as is recognised in the UK as "streaky" bacon in recognition of the streaks of fat running through it. In this modern health-conscious world, streaky bacon is sold in the UK at a discount because of this extra fat. For those of us who know a good thing, this is a bonus.

As regards Canadian Bacon; I am reminded of how the grass is always greener
over there....
For instance, high quality French & Spanish wine is always aged in "small
American oak barrels"
Whereas Californian wine is often aged in "small
French oak barrels"
It seems nobody has found a use for Ye Olde English Oak! Except perhaps for
Scottish smoked salmon.
Back to bacon (see what I did there?), in the UK, the leading brand of bacon for many years was

As indicated by the name, this was a superior bacon from pigs raised & fattened in Denmark.
Now you are going to love this last bit; these days, most Danish Bacon comes from... Germany or Poland.

Nothing to see here; move along please.