I've never seen peameal in the U.S.
It's definitely not the product that Muricans call Canadian bacon (which we don't have here). Similar, but the prep is somehow different - and the end result is NOT the same.
The porkpeople say
Peameal bacon is an Ontario specific speciality, and is only sporadically available elsewhere. A search of the internet should give you information on any local suppliers (if they exist). Peameal bacon is made from the centre-cut or rib end of the loin. It is cured in a brine containing salt and sugar, and then rolled in corn meal. It is an uncooked product, that can be sliced and grilled, or roasted whole. Canadian bacon (or 'Smoked Back Bacon' is a fully cooked and smoked product form the same cuts as peameal bacon.
this is Toronto's most famous peameal bacon on a bun from the Carousel Bakery at the St. Lawrence Market
When Blaise Daley came to Toronto, he had the mondo-pigout-version with egg and cheese on it as well.
Setanta's roasted peameal looked much like this pic from the food network