Man-Made Marmalade

Mark Peterson and Stephen Gatta have been making and selling marmalades for the last four years--ever since they gave them for Christmas gifts and found out how much everyone liked them. They hand-squeeze the lemons and blood oranges, most of which come from local farmers markets. Though the marmalades are delicious on their own, they would make good dessert sauces. Or bake them in cookies, use them to top a cheesecake or glaze chicken, fish or pork roasts with them. They also sell wild blueberry, raspberry pineapple, strawberry mango and plum nectarine jams.

12-ounce jar blood orange Cognac marmalade or Meyer lemon ginger marmalade, $6.50, from Surfas, 8825 National Blvd., Culver City, (310) 559-4770 and Julienne, 2649 Mission St., San Marino, (626) 441-2299. The jams are also sold at these farmers markets: South Pasadena, Thursday evenings, Meridian Avenue at Mission Street; Pasadena, Saturday mornings, Pasadena High School on Sierra Madre Boulevard; and Studio City, Sunday mornings, on Ventura Place. Or call (323) 850-7403 to order by mail.

Canada’s Unique

Peameal Bacon

Peameal bacon is a Canadian bacon unique to Canada and different from the Canadian bacon we know. It is a boneless pork loin that is cured and rolled in a golden cornmeal coating. Traditionally it was coated in ground yellow peas, hence the name. It tastes more like fresh pork.

Peameal bacon, sliced, about 1 pound, and 2- to 2 1/2-pound and 5-pound chub roasts, $7 to $9 per pound from the Real Canadian Bacon Co., (866) 222-6601, www.realcanadian bacon.com.