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Lamb
A back bacon roast pork (often prepared as a whole roasted peameal bacon or a bacon-wrapped pork loin) is a lean, tender cut of pork derived from the back/loin area that offers a juicy interior and a savory, roasted crust.
Characteristics
- Anatomy: It comes from the fresh pork loin running along the pig’s back, which is naturally very lean.
- Flavor & Texture: Because it lacks heavy intramuscular fat, it has a mild, sweet-savory, ham-like flavor. When roasted whole, it stays tender, especially if brined, cured, or wrapped in a layer of fat.
- Preparation Styles: Can be a whole wet-cured loin rolled in cornmeal (peameal style) roasted until an internal temperature of 160°F (71°C) is reached, or a fresh loin roast barded (wrapped) with strips of streaky bacon to infuse moisture and rich flavor.
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