... am I missing out on something? I hate to miss out on stuff!
Dang, the PM's been boning up on logic during the summer break, eh?
For the foodies among us, the PM has pictured a piece of "Peameal Bacon", as it is affectionately named. It is a sweet-pickled pork loin coated in yellow pea-meal, or in cornmeal. This is not to be confused with what Americans typically call "Canadian Bacon", or "Back Bacon", which is a medallion of processed, smoked pork loin (hence the 'back' moniker) and sold fully cooked, similar to ham. An Egg McMuffin includes what McDonalds calls Canadian Bacon, according to their website. We don't call it bacon, of any kind, though, because the Bacon & Egg McMuffin has actual bacon, made from the pork belly. If a Canadian orders food with bacon, we expect to see bacon from the pork belly. The British influence causes many of us to refer to them as rashers of bacon, rather than strips of bacon.
In my butcher shop, the 'back bacon' is sliced from a piece of natural, boneless, smoked pork loin, rather than from a processed round, that round being something resembling a Taylor Pork Roll. And that pork loin in the butcher shop comes from Poland.
Pastrami and Montreal Smoked Meat are not the same thing. Pastrami is brined, Smoked Meat is dry-rub smoked. Pastrami comes from behind the brisket, Smoked meat from the brisket. Pastrami is a little more fatty. Smoked meat is leaner, a bit drier, and somewhat stringy.
Both are good, but the average walk-in customer probably doesn't know that there is a difference.