Toronto’s St. Lawrence Market, a historic public market in the heart of the city, has become a focal point for a uniquely Canadian culinary tradition: the peameal bacon sandwich. While seemingly a simple offering – cured pork loin rolled in cornmeal and served on a kaiser roll – the sandwich has evolved into a source of local pride and, increasingly, a destination for international food enthusiasts.
The market, a sprawling complex of vendors and stalls, is home to two primary contenders in what has become known as the “peameal bacon sandwich war”: Carousel Bakery and Paddington’s Pump. According to reports, Carousel Bakery is often favored by tourists, largely due to its prominent “World Famous” signage and a long-held belief that it originated the sandwich. However, the claim of origin remains a point of contention.
The peameal bacon sandwich itself is a distinct product of Toronto’s history. Unlike traditional bacon, which comes from the pork belly, peameal bacon is made from lean pork loin. This loin is wet-cured – a process involving brining – and then rolled in cornmeal, giving it a characteristic golden hue. The resulting product is then typically sliced and grilled, served hot on a kaiser roll, often with a touch of mustard or other condiments.
The quality of the sandwich, as detailed by one butcher’s assessment, isn’t simply about location or reputation. It’s a matter of technique and ingredient quality. A thick-cut of properly rendered pork loin, combined with a structurally sound kaiser roll capable of containing the juices, are crucial. Timing is also key; ordering during off-peak hours at the market increases the likelihood of receiving freshly cooked slices.
The St. Lawrence Market, established in 1803, has long been a central hub for Toronto’s food culture. It has evolved from a traditional farmers’ market to a diverse marketplace offering everything from fresh produce and artisanal cheeses to prepared foods and local crafts. The North Market section, open only on Saturdays, focuses primarily on agricultural products, while the South Market is the domain of prepared foods, including the coveted peameal bacon sandwich.
Navigating the market, particularly on a Saturday, requires a strategic approach. Reports suggest avoiding the main entrance after 10:00 AM to bypass bottlenecks and focusing on the perimeter before venturing into the center. The crowds can be significant, but a focused approach can yield a quicker path to the prize: the “World-Famous Peameal Bacon Sandwich.”
Carousel Bakery, a landmark within the market for over 50 years, has garnered international acclaim for its peameal bacon sandwich. The bakery has received recognition from celebrity chefs such as Emeril Lagasse, Bobby Flay, and the late Anthony Bourdain, and has been featured in numerous international publications, including Food & Wine, Saveur, and The New York Times. Locally, it has been consistently celebrated by Toronto Life magazine and included in its “100 Tastes to Try Before You Die” list.
While the peameal bacon sandwich is the star attraction at Carousel Bakery, the establishment also offers a variety of other freshly made sandwiches and wraps, including chicken and veal parmigiana, steak, sausage, and vegetarian options. However, it is the peameal bacon sandwich that continues to draw the largest crowds and solidify its place as a Toronto icon.
The sandwich’s appeal extends beyond its taste. It represents a connection to Toronto’s “Hogtown” legacy – a historical nickname reflecting the city’s early importance as a pork processing center. The peameal bacon sandwich, is not merely a meal; it’s a culinary symbol of the city’s identity.
Despite its growing popularity, the peameal bacon sandwich remains a relatively simple and affordable offering. It’s a quick and tasty option for both locals and tourists, and its accessibility contributes to its widespread appeal. While some may seek out the longest lines or the most celebrated vendors, the key to enjoying the sandwich, according to some, lies in understanding the process – the cure, the cook, the construction – and appreciating the craftsmanship behind it.
The ongoing debate over the “best” peameal bacon sandwich in Toronto underscores the subjective nature of taste and the enduring power of local culinary traditions. Whether one chooses Carousel Bakery or Paddington’s Pump, or ventures to explore other local diners offering their own variations, the peameal bacon sandwich remains a defining culinary experience for visitors to Toronto.
As of , the peameal bacon sandwich continues to be a significant draw for tourism and a source of local pride, solidifying its position as Toronto’s signature sandwich.
