Yep, my first thoughts when I was cleaning the loin was Canadian Bacon...and then I thought, "Hang On!...Last time I was in Germany I had this 'Kasseler Schinken'"
Which I remembered as being a cured, smoked pork loin.
As I understand it, Canadian Bacon is the pork loin, cured, smoked but sliced raw...and needs each rasher to be cooked (this is what I normally make, but we call it back bacon and it has the rib flap attached to the eye meat).
Ham is usually the leg meat of the pig, cured either smoked or unsmoked but always cooked.
Next up is an attempt at some Suffolk Black Ham and Bacon....not a big fish fan, sorry!!!
Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun