I love peameal bacon. To me it’s what pork wants to be if it had the choice. A succulent loin cured with love and massaged in cornmeal. There’s no better day trip than spending the morning at St Lawrence Market, shopping for dinner and topping it off with a peameal on a Kaiser for lunch.  I especially like buying the whole peameal loin and roasting it slowly over charcoal. It crisps the outside but keeps the juices flowing inside.

So that’s how we prepared the roast tonight. A whole peameal loin smoked over charcoal and cherry wood chunks. While it was loving the smoke I made a Dijon mustard and honey glaze and applied it about 20 minutes before I took it off. I reserved some for the plated slices.

The beans slow baked all day. Red and white kidney, and black beans melding together in maple syrup, molasses, bacon and onions.

On the side arugula with a lime yogurt dressing.

The only thing that would have made it better is if the Blue Jays and Leafs had won. Food 1. Local sports teams 0.

Be well.

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