Here are the US labeling rules for Canadian bacon, from the US FDA's Food Standsards and Labeling Policy Book, available online in PDF format at www.fsis.usda.gov/OPPDE/larc/Policies/PolicyBook.pdf
	CANADIAN AND CANADIAN STYLE BACON
		"Canadian Bacon" and "Canadian Style Bacon" are synonymous and should not be considered geographical terms. The term "Canadian Style Bacon," when featured on the label as a product name or part of a product name (i.e., as a description, etc.), may stand alone without an additional qualifier indicating the true geographical origin of the product. "Chunked and Formed" and "Water Added" products are permitted, provided proper labeling is applied. Uncooked and/or unsmoked "Canadian Style Bacon" is also permitted, provided labeling describes the product as uncooked and/or unsmoked. Product which is identified as "Canadian Style Bacon" is made from a trimmed boneless pork loin. On the shoulder end, the cross section of the longissimus dorsi muscle shall be equal to or larger than the combined cross sectional areas of the splenius and semispinalis capitis muscles. The ham end shall be removed anterior to the ilium. The exposed faces shall be approximately perpendicular with the skin surface. The dorsal and ventral side on each end of the "Canadian Style Bacon" shall not be more than 1.0 inch different in length. The belly is removed adjacent to the longissimus dorsi muscle. All bones and cartilage shall be removed. The tenderloin and the flesh overlying the blade bone are excluded. The surface fat (and false lean when necessary) shall be trimmed to 0.3 inches thick at any point. The fat on the ventral and dorsal sides is neatly beveled to meet the lean. See: Policy Memo 050B dated December 19, 1985
	CANADIAN STYLE BACON MADE WITH/FROM PORK SIRLOIN HIPS
		The sirloin is obtained by removing a 5- to 7-inch section of the pork loin immediately in front of the hip or pelvic bone. The sirloin hip is obtained by removing the half of the sirloin which comprises the posterior end of the pork loin. The tenderloin is not included and surface fat shall be trimmed to 0.3 inches in thickness. The labeling for these Canadian Style Bacon products must bear a qualifying statement, adjacent to the product name, clarifying that pork sirloin hips are included or that the product is made entirely from pork sirloin hips, e.g., "Canadian Style Bacon--Includes Pork Sirloin Hips" or "Canadian Style Bacon--Made from Pork Sirloin Hips." The smallest letter in the qualifier should not be less than one-third the size of the largest letter in the product name. The qualifier must be of equal prominence to the product name. Chunked (or chopped) and formed varieties and substances controlled by the protein fat free (PFF) regulation for cured pork products 9 CFR 319.104 shall be labeled in accordance with applicable guidelines. Use of this type of product in a secondary product, e.g., a pizza, requires complete identification only in the ingredients statement; the product name of the secondary product need only refer to Canadian Style Bacon, e.g., Canadian Style Bacon Pizza. See: Policy Memo 116 dated July 11, 1988