My nosh: Peameal Bacon Sandwich

Story by David McGimpsey
Photo by Carousel Bakery

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Given the loving relationship between the words “Canadian” and “bacon,” it should come as no surprise that Toronto has one of North America’s most seductive sandwiches. The classic peameal bacon, as found in the bustling Saint Lawrence Market, is the perfect start to a day exploring the city. Just ask for “a peameal,” and you’ll get a sandwich of cured pork loin that is sliced and grilled and then liberally stacked in a kaiser roll. (The name comes from the loin’s traditional coating of yellow peameal, although it’s now done with cornmeal.)

While Toronto is celebrated for its sophisticated kitchens, the peameal’s elemental pleasure connects with the city’s past, when Toronto was unapologetically known as Hogtown. The peameal boldly delivers what many sammich lovers have dared not ask: keeping the bacon but losing the lettuce and tomato.

Write to us: letters@enroutemag.net

Montreal writer, poet and musician David McGimpsey is the author of the acclaimed collection Hamburger Valley, California. E-mail him at dmcgimpsey@enroutemag.net.

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