On Monday, October 19, 2015 at 5:17:56 PM UTC-4, Dave Smith wrote:
> On 2015-10-19 4:49 PM, Je�us wrote:
> > On 19 Oct 2015 14:58:49 GMT, notbob > wrote:
>
> >> for forgetting not everyone lives on the West Coast of the USA.
> >> Yes, I was referring to Dungeness crab. As for CN, I thought that was
> >> the accepted abbrev for Canada. Oui? Non?
> >
> > For me, Canadian bacon was a guess based on seeing it mentioned here a
> > number of times. Otherwise I would never have guessed, Canadian bacon
> > isn't common outside Nth America (as far as I know).
> >
>
> FWIW.... Canadian bacon is pretty much unknown in Canada. I did see
> something called Canadian Bacon for sale in the grocery store. I had to
> try it to see what the heck it is.

Cured and smoked pork loin, as far as I can tell. I don't eat it very
often, but I've had my share. Wikipedia roughly equates it to "back bacon",
although it notes that both back bacon and peameal bacon are typically
unsmoked, and perhaps contain meat from a little farther down the pig.

We Americans love our smoked (and pseudo-smoked) meat products. Sheldon
took me to task once for minimizing the prevalence of cured, unsmoked
meats in American cookery, but I think he's full of it.

Cindy Hamilton