What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
I’ve always wondered what made Canadian bacon Canadian. Is it that Canadians don’t know how to make real bacon? Does it have something to do with Virginia and hams? was it originally a marketing ploy by McDonalds?