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Canadian Bacon
The large rib-eye muscle of the pork loin, cured and smoked. It is boneless and usually lean, making it a good ham substitute for those watching their fat.
trimmed, pressed, smoked loin of pork
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Cooking Terms INDEX:List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 4 5 6 A: Page 1 of 6.
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