So, I’ve always wanted to know- “What’s the difference between Canadian Bacon and American Bacon? Why is it different? Why do we call it “Canadian” when it is soft and resembles a small, square-like piece of ham, and just “bacon” when it is cut in strips and crunchy? This website partially sheds some like on this meaty issue. For a complete and more exhaustive study on the orgins and terminology of bacon, visit this site.
I hope this cleared some things up for you- it did for me!