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.
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:
