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back bacon
DCHP-2 (Sep 2016)
n. — Food
lean bacon from pork loin.
Type: 2. Preservation — Back bacon is the term in Canada for what is called "Canadian bacon" in the US. The term is also common in the UK and Ireland (see Image 2).
See also Gage-3, s.v. "back bacon", which is marked "Cdn.", ITP Nelson, s.v. "back bacon", which is marked "Canadian", and W-3, s.v. "back bacon", which is described as "Canadian".
See also Gage-3, s.v. "back bacon", which is marked "Cdn.", ITP Nelson, s.v. "back bacon", which is marked "Canadian", and W-3, s.v. "back bacon", which is described as "Canadian".
Quotations
1900
Heather Brand Back Bacon
1939
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Ham rolls, lb. ...............25c
Shoulder Picnic, lb. .....20c
Side Bacon, lb. ............22c
Back Bacon, lb. ............32c
1940
[...]Canadian Back Bacon[...]
1980
[...] U.S. labelling laws require that such bacon be called "Canadian-style bacon." In Canada, U.S. "Canadian-style bacon" doesn't exist. It's called "back bacon" because it comes from the hog's back.
2002
Cross the border and you can start asking the butcher or waiter for Canadian bacon instead of back bacon. It is low in fat, cut from the loin and similar in texture to ham.
2004
Then there's "Canadian bacon," recommended as a leaner substitute for regular bacon. What is this stuff, exactly? Is it peameal bacon? Or is it the product Maple Leaf calls "Canadian back bacon" and sells like caviar in dainty, ruinously expensive, 175-gram packages?
2008
It displayed such Yankee delicacies as P.E.I. mussels, Nova Scotia scallops, and Canadian back bacon.
References
- W-3
- Gage-3
- ITP Nelson
Images
