"Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the center cut, with a wide band of lean visible on both ends. "
Place in an open roasting pan, fat side up. Bake at 350F degrees for 1- 1/2 hours. Serve hot in generous slices with baked beans if desired.
SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird