On Sat 02 Aug 2008 04:16:38a, jmcquown told us...

> Peter > wrote:
>> Pickled pork loin covered with cornmeal...
>>
>> These seem to be becoming more popular here (Ontario), I see them
>> more often at the grocery stores. I don't know for sure but I'm
>> guessing they are of southern origin?
>>
>> They are dirt cheap, and I figured it might go well on a bun with some
>> mustard for work lunches.
>>
>> There are no instructions on the package, but I assume they are usualy
>> grilled?
>
> Never heard of it. The only pickled pork I ever see is jarred pigs feet
> and there's no cornmeal involved.
>
> Jill
>
>

At least at one time, pickled pork was often found in New Orleans cooking.
This was usually the butt or shoulder. It was used as a form of curing
instead of smoking. Covered in cornmeal and sliced fairly thin, it was
often fried as a breakfast meat, somewhat akin to Canada's peameal bacon,
though one should not confuse the two. In Germany (without the cornmeal),
it's commonly cooked with sauerkraut.

--
Wayne Boatwright
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Saturday, 08(VIII)/02(II)/08(MMVIII)
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Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
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