Bacon

The kitchen is crowded and the pan is hot.

Everyone clattering, chopping, mixing,

Until the bacon, sizzling,

Calls us to a halt   

And brings us to our senses.

The sound and smell of cooking bacon is so evocative that even folks who do not eat meat begin to salivate, stirred by some deep sensory memory.  Called the ‘gateway’ food by vegetarians who find themselves reconsidering the diet of omnivores, bacon has that certain something that we all find irresistible.  Food scientists call that certain something the Maillard Reaction.  It occurs when simple sugars react with amino acids under heat.  It has to be high heat, at least 300 degrees, to get the reaction started.  Then meat on the grill, or in the sizzling frying pan, begins its chemical change.  The aroma expands and the food begins to brown and crisp, moving toward that magical stage when flavor becomes most intense.  
                                 
Now there is bacon, and there is life-changing bacon.  Such bacon begins with terrific pigs - pigs that have been pasture raised and get lots of sunshine and exercise, pigs whose diet is organic and varied, mostly green plants, fresh fruits and veggies.  And the meat from these excellent pigs will be processed into all the recognizable cuts of pork, ham from the hind leg and chops from along the ribs, etc.  And bacon.  Bacon, fortunately, can come from several areas.  Pork belly, with its substantial layer of fat, is the classic choice, but other cuts make beautiful bacon.

Here at Green Gate Farm we favor the part that is called hog jowls in the American South and guanciale in Italy.  Richly flavorful, the cheeks (or jowls) make superior bacon, having a perfect balance of tender flesh and fat.  Think of them as cheeky bacon - bacon with an attitude!  All of our Green Gate Farm bacon is ‘fresh’ bacon hand cut by an artisan butcher.  We have it packaged fresh, straight from pig to freezer, with no brining or smoking, no curing with chemical salts, and no injections of smoky flavored liquid additives.  This thick-cut bacon retains its meaty texture, cooks and crisps just the same as any bacon, and smells just as tantalizing.  And the seasoning of fresh bacon is up to you.  Sprinkle with salt, grind some pepper, or drizzle your bacon with real maple syrup as it cooks.    

The discovery of life-changing bacon is bound to transform your bacon and eggs at breakfast or your BLT at lunch.  But it can be so much more than realizing that you will never again be satisfied with overly salty, routine, wimpy bacon.  You will want to use it in as many ways as possible, and you will want to use every single scrap.  Be ready to save all the drippings and crumbly bits left in the pan.  Not so long ago, on the back of the stove in most kitchens, sat a container (usually an old coffee can) to collect the bacon drippings and keep them handy for use.  You don’t need an old can, just plan on using those drippings for your next meal.  Fix roasted vegetables, baked potatoes, sautéed kale or cabbage, even leftover take-out rice,  adding a spoonful or so of the precious drippings for a savory depth of flavor and that certain something that is bacon.  It will bring you to your senses.

For more about amazing bacon try these links:

http://www.psychologytoday.com/blog/naughty-nutrition/201207/bacon-the-feel-good-food

http://www.bonappetit.com/recipes/collections/slideshow/15-bacon-fat-recipes-cornbread-cabbage-cookies/?slide=1