[2][3] The name "peameal bacon" derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life.

[10] The William Davies Company expanded, forming Canada's first major chain of food stores,[2][18] and becoming the largest pork exporter in the British Empire.

[7][8] Following World War I, cornmeal replaced the peameal crust, due to the former's availability and improved refrigeration practices.

[6] In the 1960s, customers of Joe Homer's St. Lawrence Market butcher shop opted for the centre cut of cured peameal loins, leaving him with the ends.

Homer and Elso Biancolin, who ran a bakery shop at the market, sliced and fried the bacon ends and sold them on buns.

Biancolin's sons, Robert and Maurice, expanded the family's Carousel Bakery during the market's 1977 renovation, and their featured peameal bacon sandwich on a fresh Kaiser roll received national and international attention from food critics and TV chefs.

It is composed of 1⁄8-inch (3.2 mm) slices of peameal bacon cooked on a griddle long enough to crisp, drizzled with honey mustard, and served on a soft fresh roll.

[20][21][22] Peameal bacon sandwiches were included in a wager between Tory and Oakland Mayor Libby Schaaf during the 2019 NBA Finals.

While turkey bacon has a healthier image, popular brands have higher sodium and carbohydrates from added corn syrup.

Dietitian Shannon Crocker felt the calories and protein would make it a satisfying meal, but the sodium was 10% above the maximum recommended daily limit.