The peameal bacon sandwich: Toronto's signature dish explained

If Toronto has one dish it can call its own, it is the peameal bacon sandwich: thick slices of griddled, cornmeal-crusted back bacon piled on a soft bun, usually with a little mustard. It is simple, filling and deeply tied to the city's history, and in 2016 it was named Toronto's official signature dish. Here is the story and how to eat it.

What is peameal bacon?

Peameal bacon is Canadian back bacon made from lean, boneless pork loin that is wet-cured (brined) rather than smoked, then rolled in a coating of ground yellow cornmeal. The name comes from its original coating of ground dried yellow peas, or pea meal. After the First World War, cornmeal replaced the peas, but the name stuck. It is leaner and juicier than streaky bacon and is usually sliced thick and griddled.

Why is Toronto called Hogtown?

In the nineteenth century, Toronto was home to huge pork-packing businesses. The best known was founded by William Davies, an English-born businessman, whose plant cured pork for export to Britain and became one of the largest in the British Empire. Peameal bacon is often credited to his business. The city's pork industry was so large that Toronto earned the nickname Hogtown, which is still used affectionately today.

Where did the peameal bacon sandwich come from?

The sandwich is closely tied to St. Lawrence Market, where butchers and bakers have long sold it to market-goers. A well-known story credits a market butcher and a market baker in the mid twentieth century with frying up the ends of peameal loins and selling them on buns, creating the sandwich that became famous. One family-run market counter made it famous to visitors from around the world over five decades; the brothers who ran it announced their retirement in 2025, and the sandwich is still widely available at the market and around the city.

How do you make a great peameal bacon sandwich?

Element	What to look for
The bacon	Thick slices, griddled until lightly crisp at the edges and juicy inside
The amount	Generous, often several slices stacked high
The bun	A soft, fresh roll, often a kaiser, that soaks up the juices
The condiment	Mustard, often honey mustard or plain yellow
Extras	Some add a fried egg, cheese, lettuce or tomato

Purists keep it simple: bacon, bun and mustard.

Where can you get a peameal bacon sandwich in Toronto?

St. Lawrence Market, in Old Town, is the classic place, with more than one counter selling the sandwich in the South Market. It is busiest on Saturday mornings, when the farmers market is also running. Many diners, brunch spots and delis across the city serve their own versions, and some breakfast spots put peameal bacon in eggs Benedict.

When is the best time to eat one?

Morning to lunch is traditional, ideally on a market visit. Saturday mornings at St. Lawrence Market have the best atmosphere and the longest lines; weekdays are quicker. The market is not open every day (it has traditionally been closed on Mondays), so check current hours before you go.

Can you buy peameal bacon to cook at home?

Yes. Butchers at St. Lawrence Market and across Ontario sell peameal bacon by the piece or sliced. To cook it, slice it about a centimetre thick and fry it in a little oil over medium heat for a few minutes on each side until golden and cooked through. Ask the butcher how thick to slice it for sandwiches.

Is peameal bacon the same as Canadian bacon?

Not exactly. In the United States, "Canadian bacon" usually means smoked, cooked back bacon, often sold in round slices. Peameal bacon is unsmoked, brined and coated in cornmeal, and it is cooked from raw. Most Canadians call the smoked version "back bacon".

What else should you eat at the St. Lawrence Market?

The peameal bacon sandwich is the famous order, but the St. Lawrence Market is worth a slow lap. Look for:

• Cheese counters, with Canadian and imported cheeses to taste.
• Mustards, preserves and maple products, which make good gifts.
• Fishmongers, with oysters, smoked salmon and fresh fish.
• Bakeries, for bread, pastries and butter tarts.
• Deli and sandwich counters beyond the peameal stall, from schnitzel to seafood.

The market is busiest on Saturday mornings, when the farmers market also runs nearby. Weekday mornings are quieter if you want to browse and chat with the vendors. Check opening days and hours, which differ from building to building.

How much does a peameal bacon sandwich cost and do you tip?

It is one of Toronto's more affordable classic meals. Prepared food in Ontario carries the 13 percent HST, with the provincial portion rebated on small purchases of four dollars or less. Tipping at market counters is optional.

On Mosey you can rate the places you tried and the sandwich you ordered, with photos, and keep a list of Toronto classics to work through. Rating the dish, not just the counter, is how you find the version worth crossing the city for.

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• Pre-theatre dinner in Toronto: how to eat well and make the curtain
• Ramen and Japanese food in Toronto: styles, izakaya and how to order

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