This Week in Bacon
Celebrate National Pig Day tomorrow with Wild Boar Bacon from the wonderful folks at D’Artagnan.
Perfect for breakfast, lunch, or dinner. (Talk about great bacon-cheese burgers!) This bacon is cut from the bellies of free-range Wild Boar. You’ll find the flavor full-bodied without being “gamey.” A great gift, especially when combined with D’Artagnan Duck Bacon. After all its boar, not boring!
More on tomorrow’s holiday from us and from Epicurious.
One comment posted
Posted by: Jackson - 03/03/2008
My buddy and I have a fantasy of going to Alabama one of these years to hunt feral pigs. Preferably with atlatls.
I just discovered Vermont Smoke and Cure: thick-sliced bacon cured in maple syrup. Makes a thick glaze in the pan when you cook it, which I then use to scramble my eggs. Holy frijoles it’s good.
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