Monsur Fromage du Pollet wrote:
> Sheldon wrote on 29 Jul 2005 in rec.food.cooking
>
> > Peameal Bacon is similar to Canadian Bacon. It is cured but not
> > smoked. Peameal Bacon is made from pork loins weighing 12-14 Lb.
> > They are trimmed of all the fat and the bones are removed. The
> > term peameal comes from the ground yellow peas with which the
> > bacon was originally coated. This ensured better curing and shelf
> > life and avoided bacterial problems. Over the years this tradition
> > was changed to cornmeal, due to the availability of corn.
> >
> >
>
> The pea meal is an indicator the size of the ground corn meal
> used (Fine, Pea meal, coarse etc.)...You musta read a American
> Reference...Not a Canadian reference one.

You must be typing in Canadian English because what you wrote makes not
a whit of sense to this American English speaker... do all Canadians
use English at the 3 year old dyslexic asshole level or just you?

Sheldon