Back bacon is bacon prepared from centre-cut boneless pork loin. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Like other bacon, back bacon is brined, cured, boiled, or smoked. It is much leaner than streaky bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries. “Canadian Bacon” can also mean a round, sliced and usually smoked ham product sold in many parts of the United States. In some parts of Canada, back bacon is prepared and sold as peameal bacon. The name reflects the historic practice of rolling the bacon in ground dried yellow peas. Today, however, it is almost always rolled in yellow cornmeal.