Canadian Bacon now a favorite American

The expression 'move bacon' begins to have a more nutritious meaning for millions of Americans concerned about their health, incorporate Canadian Bacon in your diet.


Best known as an ingredient in eggs Benedict, increase the recent popularity of Canadian Bacon comes from the low-carbohydrate diet craze. Although it is no longer fashionable as carbohydrate counting, Canadian Bacon is still an option for healthy cooking because it is low in fat and high in protein.


With "bacon" in its name, consumers often confuse Canadian Bacon with traditional American Bacon, according to Philip Jones, President of Jones dairy farm, major U.S. producers of Canadian bacon. However, unlike their American counterparts, Canadian Bacon is a filet of smoked pork and tender lean meat. It is precooked and have a look and taste more like ham.



Jones noted a significant difference between Bacon Canadian and Canadian-style bacon. Real Canadian Bacon is strictly the beef tenderloin, but Canadian-style bacon is usually made of beef "tenderloin" hip and includes ground pork filling. Owen Jones believes that consumers prefer the authentic product of superior quality, because it provides a more uniform appearance, better texture and superior flavor.



"Real Canadian Bacon gives a flavor and a firmer texture," said Jones. "It's a main ingredient that adds a wonderful flavor smoked in salads, sandwiches, soups, or even by itself." It offers the following recipe, with the versatility of Canadian bacon.


Soup cajun style

Makes 5 servings (11/2 cups)

1 teaspoon of olive oil

1 green pepper, cut into chunks

1 medium onion, chopped

4 cloves garlic, minced

2 tablespoons flour

1 (141/2 oz) can of diced tomatoes, undrained

1 cup chicken or beef broth

1 teaspoon dried thyme leaves

dried oregano 1/2 teaspoon

Fort 3/4 teaspoon pepper sauce

1 package (10 oz) frozen sliced okra, thawed

8 Sausages precooked golden brown Jones or slabs, cut into large pieces

1 package (6 ounces) sliced Canadian Bacon Jones, cut into strips

2 cups hot cooked rice

chopped parsley 1/4 cup


Heat the oil in a large skillet over medium heat. Add the green pepper, onion and garlic; Cook 5 minutes, stirring occasionally. Add the flour; Cook and stir 1 minute. Add tomatoes, broth, thyme, oregano, pepper; Slow fire place. Coverage; Cook over low heat for 5 minutes. Add the okra and sausage; Simmer covered 5 minutes. Add the Canadian Bacon; Cook 3 minutes overdrafts. Ladle into five shallow bowls; Garnish with rice, parsley.

Style cajun Gumbo improved with the addition of real Canadian bacon.

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