Canadian bacon, also known as back bacon or peameal bacon, is a form of bacon originating from Canada. It is made from leaner cuts of pork loin that are cured, smoked, and fully cooked. This results in Canadian bacon having a much lower fat content compared to traditional bacon made from pork belly.
Canadian bacon is a popular breakfast food, often served with eggs, pancakes, or in breakfast sandwiches. Unlike regular bacon, most people expect Canadian bacon to be cooked before eating. But can you safely eat Canadian bacon uncooked? Here is a detailed look at the risks and benefits of eating raw Canadian bacon.
Is Eating Raw Canadian Bacon Safe?
Canadian bacon is cured, smoked, and fully cooked during processing. However, according to the United States Department of Agriculture (USDA), Canadian bacon is not considered a ready-to-eat product. This means it requires additional cooking for safety reasons prior to consumption.
Eating raw Canadian bacon comes with some risks:
Bacterial Contamination
There is a risk of bacterial contamination when eating any raw pork product. Pathogens like Salmonella and Listeria monocytogenes could potentially be present in raw Canadian bacon. Proper cooking is necessary to kill any harmful bacteria present.
Parasites
Raw pork may contain parasites like Trichinella roundworms or tapeworms. Thorough cooking provides protection against these parasites. The risk of parasites is generally low in commercially raised pork in North America. But it is still best to cook pork fully to eliminate any parasite hazard.
Texture and Taste
Canadian bacon has a soft, tender texture when cooked. Eating it raw would likely have an unappealing slimy texture. It may also have an unpleasant flavor when uncooked. Overall, cooking improves both the texture and taste of Canadian bacon significantly.
So while it may be theoretically possible to eat raw Canadian bacon, it is not considered safe or advisable. Cooking the Canadian bacon first is the best way to enjoy it while avoiding potential food safety issues.
Proper Cooking Guidelines
To safely enjoy Canadian bacon, follow these recommended cooking guidelines:
Minimum Internal Temperature
Cook Canadian bacon to an internal temperature of 160°F (71°C) or hotter. Use a food thermometer to check that the thickest part of the Canadian bacon has reached this temperature.
Heat to Well-Done
Heat Canadian bacon until it is steaming hot and has taken on a firm, fully cooked appearance throughout. The meat should not appear glossy or pink.
Cook Thoroughly
With thinner slices or pieces of Canadian bacon, ensure it is cooked through on both sides. Flip over midway during cooking and check for visual signs it is fully cooked.
Avoid Undercooking
Err on the side of overcooking rather than undercooking Canadian bacon. Pay extra attention if cooking large, thick cuts of Canadian bacon so the center is not undercooked.
Following proper cooking methods will help avoid foodborne illness when preparing Canadian bacon. Take the internal temperature and visually inspect the Canadian bacon to confirm doneness.
Cooking Methods
There are a variety of methods for safely cooking Canadian bacon:
Pan Frying
One of the most common ways to cook Canadian bacon is by pan frying slices in a skillet over medium heat. Cook a few minutes per side until browned and the internal temperature reaches 160°F.
Grilling
Grilling is a quick and flavorful cooking method for Canadian bacon. Grill over direct medium heat for 2-3 minutes per side. Watch carefully to prevent burning.
Baking
Baking in the oven allows you to cook multiple pieces of Canadian bacon evenly. Bake at 400°F for around 10 minutes. Check temperature.
Microwaving
Microwaving is not the ideal method, but you can quickly cook Canadian bacon by microwaving for 30-60 seconds on high heat. Check for doneness.
Boiling
Simmer Canadian bacon slices in gently boiling water for about 5 minutes until cooked through. Drain water.
No matter which cooking method you use, always ensure Canadian bacon reaches an internal temperature of 160°F for food safety.
Is Canadian Bacon Fully Cooked?
While Canadian bacon does undergo a curing, smoking and pre-cooking process, it is not considered fully cooked bacon ready to eat straight from the package. Here’s a look at why it still needs additional cooking:
Not Sterilized
The partial cooking process Canadian bacon goes through during manufacturing reduces pathogens, but does not sterilize the meat. Some harmful bacteria could remain.
Can Still Contain Pathogens
Bacterial pathogens like Salmonella and Listeria are not guaranteed to be eliminated by the partial cooking process. Proper cooking destroys these pathogens.
Curing Doesn’t Kill All Bacteria
The salt and nitrates used to cure Canadian bacon inhibit bacteria growth but does not necessarily kill all bacteria present. Thorough cooking provides added safety.
Potential for Recontamination
Even if fully cooked during manufacturing, Canadian bacon can become recontaminated with bacteria during slicing, packaging, and handling. Cooking provides a final kill step.
Texture Improves with Cooking
Cooking makes Canadian bacon more palatable by firming up the texture and enhancing the flavor.
So while Canadian bacon undergoes a curing and pre-cooking process, it still requires proper cooking at home prior to consumption to make it safe and tasty to eat.
Nutrition Facts
Here is how the nutrition facts for Canadian bacon compare to regular cured bacon:
Canadian Bacon (pan fried)
| Calories | 43 |
| Fat | 1.3g |
| Carbohydrates | 0.6g |
| Protein | 6.1g |
| Sodium | 398mg |
Regular Bacon (pan fried)
| Calories | 43 |
| Fat | 3.5g |
| Carbohydrates | 0.1g |
| Protein | 4.1g |
| Sodium | 189mg |
Key differences:
– Canadian bacon is significantly leaner with less fat and calories than regular bacon.
– It contains more protein than regular bacon.
– Sodium levels are higher in Canadian bacon due to the curing process.
So Canadian bacon makes a leaner, yet still tasty alternative to regular bacon with its iconic salt and smoky flavor.
Cost Comparison
Canadian bacon generally costs more than traditional sliced bacon. Here is a cost comparison:
Canadian Bacon
– Supermarket price: $4-$8 per lb
– High-end butcher price: $15+ per lb
Regular Sliced Bacon
– Supermarket price: $3-$6 per lb
– High-end butcher price: $12+ per lb
The specialized production process required for Canadian bacon makes it pricier than regular mass-produced bacon. You’ll find the biggest price differences at high-end butchers and specialty stores.
When buying Canadian bacon, expect to pay around $1-3 more per pound compared to basic sliced bacon at a standard grocery store. The extra cost may be worthwhile for some shoppers given the leaner nutritional profile of Canadian bacon. But regular bacon remains the budget-friendly choice.
Taste Comparison
Canadian bacon and regular bacon have some distinct differences in taste:
Canadian Bacon
– Lean, tender meat texture
– Mild ham-like flavor
– Smoky, salty taste from curing
– Hint of sweetness
Regular Bacon
– Crispy fatty texture
– Robust smoked pork taste
– Abundant savory, salty flavor
– Subtle sweetness in some varieties
Canadian bacon’s taste leans closer to ham, with a delicate saltiness and touch of smoke. Regular bacon is all about the rich umami pork flavor paired with crispy fat.
Bacon fans who like smokey, salty intensity will likely prefer traditional bacon. Canadian bacon suits those looking for a more subtle cured pork taste.
Both make excellent breakfast meats. Canadian bacon’s milder profile pairs nicely with sweeter dishes like waffles or pancakes. Traditional bacon’s bold flavor stands up well to heartier breakfast accompaniments.
Popular Dishes and Uses
Canadian bacon can be used in place of regular bacon for many classic dishes:
Breakfast Sandwiches
The leaner texture makes Canadian bacon a perfect choice for breakfast sandwiches with egg and cheese.
Eggs Benedict
This elegant brunch dish traditionally calls for Canadian bacon nested on top of an English muffin and poached egg.
Quiche
Diced Canadian bacon adds a nice salty counterpoint when added to quiche filled with vegetables, cheese or other ingredients.
Pizza
Canadian bacon is a popular pizza topping, giving a crispy, smoky flavor contrast to cheese and tomato sauce.
Pasta
Chopped Canadian bacon can be added to pasta dishes like spaghetti carbonara for a smoky, salty flavor pop.
Salads
Chopped or sliced Canadian bacon makes a tasty topping on leafy green or potato salads.
Appetizers
Canadian bacon wrapped around asparagus spears makes an easy baked appetizer.
The milder flavor profile allows Canadian bacon to shine in a wide variety of breakfast, lunch, dinner and appetizer recipes.
Buying Guide
Follow this guide when shopping for high-quality Canadian bacon:
Check the Label
Look for “Canadian bacon” specifically called out when buying. “Back bacon” is also common phrasing.
Opt for Uncured If Possible
See if you can find uncured Canadian bacon without nitrates or nitrites for a healthier choice.
Look for Natural Ingredients
A short, simple list of ingredients is best. Watch out for preservatives.
Avoid Added Water
Check the label to make sure no water, phosphates, or other fillers have been added.
Select Choice Grade Cuts
For the most tender, high-quality Canadian bacon, look for Grade A or AA pork cuts.
Look for Proper Marbling
Some fat marbling is normal but avoid Canadian bacon with large white fat areas.
Check the Color
Opt for Canadian bacon with a lively pink hue without brown or gray spots.
Pick Reputable Brands
Stick to well-known, trusted Canadian bacon manufacturers when possible.
Following these tips will help you select delicious, top-quality Canadian bacon to enjoy.
Common Questions
Here are answers to some of the most frequently asked questions about Canadian bacon:
Is Canadian bacon just ham?
Canadian bacon is not the same as ham. It comes from pork loin, so it is much leaner than ham. It is brined or cured like ham but the texture and taste differs.
Why is it called Canadian bacon if it’s from Iowa?
Most “Canadian bacon” sold in the US is actually produced stateside in places like Iowa. But the cured pork loin product was originally developed in Canada, leading to the name Canadian bacon.
Is back bacon the same as Canadian bacon?
Yes, back bacon and Canadian bacon both refer to cured pork loin. Back bacon is more commonly used in the UK and Canada.
Should Canadian bacon be crispy?
It can be cooked crispy but is often prepared lightly pan fried until just browned but still tender inside. Crispiness comes down to personal preference.
What is the white stuff on Canadian bacon?
The white areas are fat marbling which naturally occurs in pork loin. It will liquefy and cook away when properly heated.
Can I freeze Canadian bacon?
Yes, Canadian bacon freezes well for 4-6 months in a freezer bag or airtight container. Thaw in the refrigerator before using.
Is Canadian bacon already cooked?
While pre-cooked in processing, it still requires thorough cooking to an internal temperature of 160°F before eating.
Conclusion
Canadian bacon makes an excellent alternative to regular bacon with its lean, tender pork loin meat and signature salty, smoky flavor. While Canadian bacon is pre-cooked for safety during processing, it still requires additional thorough cooking at home prior to consumption. Pan frying, baking, and grilling are all good cooking methods as long as the Canadian bacon reaches an internal temperature of 160°F. When buying Canadian bacon, look for quality indicators like uncured, natural ingredients from reputable brands. With its milder taste profile, Canadian bacon shines in a variety of breakfast, sandwich, salad and pizza recipes. Just remember to always cook Canadian bacon fully before enjoying its signature savory flavor.
