You know that when you want a bacon fix, quickly, almost any bacon will do. Right?
However, sometimes you want to take more time with your bacon and experience the varieties of flavors that cured smoked pork belly can provide. If so, there are a number of artisan bacon makers across the country who would love for you to sample their wares.
Today, in SFGate, Carol Ness gives a guide to artisan bacon makers in the Bay Area. Listen to the description of Black Pig bacon, out of Healdsburg:
“Black Pig bacon hits a balance: It’s meaty, salty, sweet and smoky, but not too much of any of them. The texture manages to be just a little chewy even when crisp.”
I’d like some now. Actually, I’m feeling sad I don’t have any right now.
Fatted Calf, which we had the pleasure of visiting in September, makes its own bacon as well: cut thick and cured with cayenne and brown sugar. Yes, please.
The piece also has a recipe for bacon fat mayonnaise, courtesy of Ari Weinzweig, author of Zingerman’s Guide to Better Bacon. (Clearly this is an essential book. We need to find a copy.)
How could you not want to read this piece on artisan bacon now?
Do you have artisan bacon makers in your area? Tell us about your favorite bacon makers here.
{ 3 comments… read them below or add one }
Usinger’s in Milwaukee has the best bacon. It’s a 100+ year old sausage maker on Old World 3rd Street and you can even get nitrate free bacon. The best is going to the outlet store for the bag of bacon ends for $1.99/lb. Chop up and put in everything. All the leftover grease I save and use to fry eggs and potatos! http://www.usingers.com
I grew up in a neighborhood of Trenton NJ that had dozens of artisan smoke shops. The owners were mostly Hungarian, and all were intensely proud of their smoked meats, sausages and bacon. The smell of fruitwood smoke was a part of the neighborhood. Thus I was imprinted with what a great bacon should be, very early on.
South of SF on the peninsula. we have but one choice for superior smoked pork products. Visiting Dittmer’s, of Mt. View CA, is a walk back into my childhood. Their bacons are to die for. Have it by the slab or sliced. Whole smoked pork loins. Buttery gooodness! Did I mention they have smoked sausages and poultry as well as wonderful meat and game?
Mark knows we’re Celiac and assures us there are no harmful ingredients. I’m so glad there are places like this still around.
heck this out…
http://www.boingboing.net/2010/02/15/bacon-in-a-can-for-v.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+boingboing%2FiBag+%28Boing+Boing%29
By the way love your blog…I subscribe to the reader…Keep it up
Regards,
Shane