It's all in what you call it and where you are. Kassler is smoked and salted cured pork in German cuisine; Wiki Entry. Back bacon around here is cured and smoked pork loin, Peameal bacon is bined pork loin rolled in cornmeal. I've heard back bacon and peameal bacon referred to as Canadian bacon. Harvey's (a Canadian burger chain) offers "Canadian Back Bacon" as an option on their burgers: you get two slices of smoked pork loin. Of course being in Canada no bacon is referred to as "Canadian" If you get a chance please try a pork loin in place of belly for the bacon recipe: it's very nice.