Peameal Back Bacon Roast

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Peameal Back Bacon Roast

This roast will fit perfectly into any breakfast buffet. After a few hours in the oven, the meat softens and its sweet and sour glaze becomes golden and crispy. Cut up at the table to make an impression on your guests.

8 to 12 servings

Ingredients

  • 45 mL (3 tbsp.) balsamic vinegar 45 mL (3 tbsp.) honey
  • 45 mL (3 tbsp.) olive oil
  • 1 piece of back bacon (1.8 kg/4 lb)

HOW TO :

Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil.

In a bowl, combine the balsamic vinegar, honey and olive oil.

Score the meat in a 2.5 cm (1 inch) diamond shape. Place back bacon on baking sheet and drizzle with sauce.

Roast, basting occasionally, until internal temperature reaches 160°F (70°C), 1 hour 45 minutes to 2 hours. Cover with aluminum foil and let stand 15 minutes before slicing.

Tips

A good way to serve the roast is to place it on a large wooden cutting board and surround it with a selection of mustards and pickles. This is a very popular way to prepare pork – peameal – in Ontario, for example. You can also use a You can also
use a traditional pork roast for this recipe.

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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