Bacon Deserves Some Respect


I know, I write about bacon a lot. And I know, bacon’s so last year, right? Wrong. Putting bacon in all kinds of stupid stuff – that’s so last year. But top-shelf bacon is, and will be so long as man and pork collide, a force of awesomeness to be reckoned with.

For those of you who have been paying attention, this is indeed the bacon cured by my 3-year-old. A week in the fridge, and a couple hours over some wood


7 Responses

  1. Beautiful. I am smiling. (You must have seen the bacon shoe pic tweeted earlier in the week.)
    Love your style, Kevin!

  2. Michelle says:

    Oh my!! Now that does look like some delicious bacon. I do have a quick question though, how is British bacon different from Canadian? I have got bacon a couple times here, and it always seems to taste different, less salty, more sweeter, and thinner too. And somehow, less fatty (not that I need any more fat in my diet :-))

  3. ACF – I didn’t see it, but noticed it mentioned. It’s more the ridiculous food uses [cupcakes, ice cream, etc] that get me.
    Michelle – the people to ask: Irvings Farm Fresh – as they make english style bacon. I believe you’re right that the cure would be different.

  4. Kasia says:

    This post is both entertaining and sensible :) Again, will be forwarding to my bacon-loving husband. You two should hang out.

  5. Kasia says:

    Also, have you tried (my favourite) cold smoked bacon from the Polish Food Centre (10131 Princess Elizabeth Ave NW)? It’s called Polędwica and it is delicious.

  6. Kasia – I haven’t tried Polędwica, but have had schinken speck which I believe is along the same lines, and so awesome. I think I may be driving right by the Polish Food Centre today…may have to make the stop…

  7. jeff says:

    Being an immense bacon lover myself, these post are great. If you havent already, have a look at a :epic meal time” on youtube. They are also big time bacon lovers however very very over the top.

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