Slab of pig consumed by Canadians. Served fried with Kraft Dinner, beer and cigarettes.

The Canadian name for what the world calls, somewhat ironically, Canadian Bacon. It is called "back bacon" because it is taken from the tender eye of the loin which is located on the small of the back of the hog. Because there is less meat available, true 'back bacon' is more expensive from the traditional kind, but it is also much leaner and lower in cholesterol.

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