A brief history of bacon: charting Toronto’s enduring fascination with the glorious, salty stuff
Canadian bacon is born when British émigré William Davies starts selling salt-cured pork loin peameal at a stall in the St. Lawrence Market.
“Hogtown,” once a pejorative used by Hamiltonians to describe Toronto’s greedy-as-pigs inhabitants, is proudly embraced by the city as the William Davies Company becomes the largest pork processor in the British Empire.
Nearly a century later, Carousel Bakery, in the St. Lawrence Market, sells its signature stack of peameal on a white bun.
Thanks to spandex-clad, fat-phobic celebrities like Jane Fonda, bacon becomes the culinary equivalent of lead paint.
The economy tanks, prompting Toronto chefs to forgo frills like caviar for cheap comforts (i.e., bacon). The modern phase of creative bacon consumption begins.
Sweet Treats CNE food stand debuts chocolate-covered bacon.
Two colossal trends collide when Parkdale’s Yummy Stuff bakes its first chocolate-oatmeal cupcake with maple-bacon frosting. For the Love of Cake bakery soon follows with maple-bacon mancakes.
A survey reveals that 43 per cent of Canadians prefer bacon to sex. J&D’s Foods asks, “Why choose?” and introduces bacon-flavoured lube, possibly the least scrumptious use of bacon ever.
Rosedale gourmet grocer All the Best Fine Foods debuts $20 jars of bacon jam. President’s Choice follows with $5 bacon marmalade.
Toronto’s first Baconfest is held in Leslieville. It includes bacon waffles and, this being Leslieville, bacon tofu. Rashers, also in Leslieville, claims to be North America’s first all-bacon sandwich shop.
The Only Cafe on the Danforth sells a bacon-flavoured beer called Aporkalypse Now Oatmeal Bacon Stout from HogsBack Brewing Company.