Finding the best Peameal Bacon in the city — a personal search

I spent three months trying every version of Peameal Bacon I could find locally. The variation in quality is extraordinary. The best version handled maple syrup with genuine knowledge and the comforting and familiar result was noticeably superior.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The winning restaurant had the right a prairie farm breakfast feel — unpretentious and focused on the food. Canadian rye whisky was suggested correctly. Worth the search. When Peameal Bacon is made properly it's a completely different experience.