Back bacon or peameal bacon as it is known in Canada and Canadian bacon as it is known in American is the same thing with out the yellow meal coating. get you some yellow corn meal and roll some Canadian bacon in it and you got it lol

But if you want to make him happy, tell him to try these people, http://www.realcanadianbacon.com/ or http://www.elitemeat.ca/peameal_bacon

Or get your boss to get some from Holiday Market in Canton, Mi they make their own also, but you need to call ahead to make sure they have some because it sells very quickly  http://holidaymarkets.com/  (734) 844-2200

 

peamealed bacon on-site at Hiller’s to,   http://www.hillers.com/

easy to make. Take boneless loin and pump at 30 percent. I use California Ham spice in mine. Let it sit in brine for about 3 or 4 days. Roll in peameal and slice or sell by the piece. The one common mistake consumers do, is overcook it. It is a cure product so you do not need to burn it to a crisp. Hope this helps and good luck finding it. On a side note, if you take the boinless loin from the brine and then smoke it, you now have back bacon.