It's a boneless pork loin, brined and cured, but instead of smoking it for Canadian Bacon, you leave it raw and roll it in corn meal. Then you can slice it and pan-fry, grill or bake. My family has made it for decades, one of our favorites.
Jim, welcome to the addictive/rewarding/exciting world or posting your pics and sharing Thanks for introducing me to a meat I've never heard of until now. Please share more! Thanks.