Peameal Bacon Sandwich

Peameal bacon — pork loin wet-cured in brine and rolled in cornmeal (historically ground yellow peas, hence the name) — is credited to Toronto pork packer William Davies, who emigrated from England in 1854 and set up a stall at St. Lawrence Market, though sources note it is uncertain whether Davies, an employee, or the company itself originated the method. The huge volume of pork his William Davies Company processed gave Toronto its 'Hogtown' nickname. The sandwich itself came far later: in the 1960s–70s vendors at St. Lawrence Market (notably the Carousel Bakery) began griddling sliced peameal bacon and serving it on a soft roll, and in 2016 the peameal bacon sandwich was named Toronto's signature dish.

Thick, juicy, lightly salty slices of cornmeal-crusted bacon on a soft bun, a smear of tangy mustard, the cornmeal giving a faint crunch. Eaten hot, it is simple, savory and the taste of a Toronto morning at the market.

The peameal bacon is sliced thick off the loin, then griddled on a flat top until the cornmeal crust toasts and the meat warms through. The cornmeal coating is the defining texture, giving a faint crunch that plain back bacon lacks. A soft, slightly sweet bun and a smear of yellow mustard are the only accompaniments; the sandwich is about the quality of the bacon, not the additions.