Pizza Today - July 2016 - 38

T

here are times as an entrepreneur
that you want to take the low-risk
road when it comes to toppings.
That voice in your head says, "Will my
customers even know that this topping
is a cheaper (and perhaps an inferior)
product?" looms every time you see a food
invoice showing the savings you've made.
I've bounced back and forth on this topic
for years and have come to realize that
the one question an independent operator should always ask him or herself is:

"What makes me different from those
corporate nugs down the street?" The
answer is right down in front of you:
quality, freshness, competence and pivot.
Canadian bacon can be one of these
perfect, high-end toppings that will make
you stand out from the crowd. With very
little prep, you'll be able to pivot and
present an ultimate high-end topping
without getting soaked.
These round slices are a far cry from
what this "bacon" started out as - origi-

nally called "back bacon", "side bacon",
Wiltshire cured bacon or Welsh air-dried
loin of pork. This is the loin of the pig
which is the leanest and hence driest cut
of pork which is why, back in the day,
the Canadians and British kept the piece
of fat on the loin which melts away and
leave a crispy bacon type remnant.
Canadian bacon comes to us
between five and seven cents a
slice. This is a far cry from what custom-

ers pay in grocery stores. They continually
get soaked for $3.99 for just 12 slices
-- that's almost 33 cents a slice! Why
not take advantage of this product that
customers think of as "high end?"
Canadian bacon sliced thinly is really
great on a large pizza with eight, nine,
or 10 slices. That's just 70 cents a pizza
which is the same as premium pepperoni
where I come from.
Over the years, Canadian bacon has
morphed into big business with water
added and sketchy lower-end cuts added
with meat glue to make the logs of
today. This means that you, as a pizzeria professional, should keep vigilant
even for upper-end toppings and how
they are made. It is always the way it is
processed that counts. Also, thin sliced
Canadian bacon gets a better "spread" on
a pizza but tends to dry up more than the
thick slices. The thin slices will heat up
perfectly when put on directly after the
pizza comes out of the oven for a nice
melting meat cloak like speck, prosciutto
di Parma and serrano ham. Thick slices
are hard to cut through when prepping a
pie for the customer and are even hard to
bite through.
Canadian bacon pairs well with
all of the foods that ham and bacon

3 8 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 6

pair with. But remember, this product
can come out drier than all that liquidinfused meat product you may be used to
putting on your pies, especially if you are
using a conveyor oven.
I love Canadian bacon with Gruyere,
cheddar, provolone, manchego, Parmesan,
Swiss and Emmental. The goat cheeses
meld perfectly with this dry cured meat,
especially chevre with honey and thyme.
Asian flavors are wonderfully compatible


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Pizza Today - July 2016

Table of Contents for the Digital Edition of Pizza Today - July 2016

Pizza Today - July 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Offering Wi-Fi to Customers
Sweeten Up Your Pie
Hot Toppings: Canadian Bacon
Hiring a Consultant
Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - July 2016 - CT1
Pizza Today - July 2016 - CT2
Pizza Today - July 2016 - Pizza Today - July 2016
Pizza Today - July 2016 - Cover2
Pizza Today - July 2016 - Commentary
Pizza Today - July 2016 - 4
Pizza Today - July 2016 - 5
Pizza Today - July 2016 - Contents
Pizza Today - July 2016 - 7
Pizza Today - July 2016 - 8
Pizza Today - July 2016 - 9
Pizza Today - July 2016 - Contributors
Pizza Today - July 2016 - 11
Pizza Today - July 2016 - Expo Spotlight
Pizza Today - July 2016 - 13
Pizza Today - July 2016 - Interact
Pizza Today - July 2016 - 15
Pizza Today - July 2016 - Conversation
Pizza Today - July 2016 - 17
Pizza Today - July 2016 - Man on the Street
Pizza Today - July 2016 - 19
Pizza Today - July 2016 - Respecting the Craft
Pizza Today - July 2016 - 21
Pizza Today - July 2016 - Trending Recipes
Pizza Today - July 2016 - 23
Pizza Today - July 2016 - Destinations
Pizza Today - July 2016 - 25
Pizza Today - July 2016 - Dough Doctor
Pizza Today - July 2016 - 27
Pizza Today - July 2016 - 28
Pizza Today - July 2016 - 29
Pizza Today - July 2016 - Offering Wi-Fi to Customers
Pizza Today - July 2016 - 31
Pizza Today - July 2016 - 32
Pizza Today - July 2016 - 33
Pizza Today - July 2016 - Sweeten Up Your Pie
Pizza Today - July 2016 - 35
Pizza Today - July 2016 - Hot Toppings: Canadian Bacon
Pizza Today - July 2016 - 37
Pizza Today - July 2016 - 38
Pizza Today - July 2016 - 39
Pizza Today - July 2016 - Hiring a Consultant
Pizza Today - July 2016 - 41
Pizza Today - July 2016 - 42
Pizza Today - July 2016 - 43
Pizza Today - July 2016 - Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today - July 2016 - 45
Pizza Today - July 2016 - 46
Pizza Today - July 2016 - 47
Pizza Today - July 2016 - Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Pizza Today - July 2016 - 49
Pizza Today - July 2016 - 50
Pizza Today - July 2016 - 51
Pizza Today - July 2016 - 52
Pizza Today - July 2016 - Product Showcase
Pizza Today - July 2016 - 54
Pizza Today - July 2016 - 55
Pizza Today - July 2016 - Pizza Today Yellow Pages
Pizza Today - July 2016 - 57
Pizza Today - July 2016 - 58
Pizza Today - July 2016 - 59
Pizza Today - July 2016 - 60
Pizza Today - July 2016 - 61
Pizza Today - July 2016 - 62
Pizza Today - July 2016 - 63
Pizza Today - July 2016 - The Marketplace
Pizza Today - July 2016 - 65
Pizza Today - July 2016 - 66
Pizza Today - July 2016 - 67
Pizza Today - July 2016 - 68
Pizza Today - July 2016 - 69
Pizza Today - July 2016 - 70
Pizza Today - July 2016 - 71
Pizza Today - July 2016 - 72
Pizza Today - July 2016 - Reader’s Resource
Pizza Today - July 2016 - Snapped
Pizza Today - July 2016 - Cover3
Pizza Today - July 2016 - Cover4
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