The bacon you are used to in the United States is the fatty bacon from the pork belly of the pig.
What you think of as Canadian bacon can be back bacon (either smoked or unsmoked) cut from the boneless eye of pork loin. Sometimes they use ordinary ham as a cheap substitute and call it Canadian bacon, but it is a different cut with a different curing process (sweeter than ham).
There is also another Canadian bacon called "peameal bacon" which is back bacon, brined and coated in fine cornmeal (though, historically, it was rolled in a meal made from ground dried peas).
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What you think of as Canadian bacon can be back bacon (either smoked or unsmoked) cut from the boneless eye of pork loin. Sometimes they use ordinary ham as a cheap substitute and call it Canadian bacon, but it is a different cut with a different curing process (sweeter than ham).
There is also another Canadian bacon called "peameal bacon" which is back bacon, brined and coated in fine cornmeal (though, historically, it was rolled in a meal made from ground dried peas).