“The marrying of bacon with everything”
SIN IS IN, gastronomically speaking. BACON, a savory workhorse ingredient that lends an underpinning of hauntingly rich and complex flavor to a dish, frequently without celebration or menu credit will now finally have it's heyday. Bacon belongs to the hedonist, the throw-caution-to-the-winds sort who would eat a bacon sandwich with a side of bacon. Bacon is an indulgence, the perfect combination of today’s two food taboos, salt and fat. However, rest assure your indulgence is not in vain, for bacon has a long rich history and by eating it you are supporting much of what makes America great. Bacon “Made In America” has always carried a label of quality, but not all bacon is made equal. Bacon’s flavor, as with that of any charcuterie, directly reflects the meat that is being cured, so great bacon always starts with great pork belly most often from small farms. There are all kinds of high-quality American bacons on the market, smoked with hickory or corncobs, flavored with red pepper or molasses, some sweet, some salty. They come from the Ozarks, from New England and from the upper South—mainly Kentucky, North Carolina, Tennessee and Virginia and all the way to California and in between. The bacons we’ve selected, along with having a superior flavor, all have simple beginnings, rich history, passion and fortitude of their makers to be connoisseurs of their craft.
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