Tags
avocado, bacon, Black Pig Meat Co., ciabatta, Crumb Bros., eggs, pork
Thanks to my good friend Lesley’s status update on Facebook which read, ” Sunday morning thought: Bacon = Breakfast of Champions.”, I ended up getting a craving for bacon. It actually reminded me of the new bacon we now carry at LHF from Black Pig Meat Company. I remember the first time I tasted it last week…
The store began to smell like bacon suddenly and the pork lover that I am, I made a bee line straight to the kitchen to try and snag a small piece. I didn’t see sheet pans of bacon like I normally would – but when Emi and Dave saw me, they motioned me to come towards the back of the kitchen where there was a half sheet pan with a few slices of crinkly, glisteny, pork goodness. “Try it,” said Emi “It’s a new sample.” And that’s all it took. BEST. BACON. EVER. EVER!!! Crisp and buttery with an incredibly clean pork flavor. The little bit of solidified bacon fat stuck onto the piece I picked up was luxurious. No no, scratch that, it was incredibly unctuous! I loved that the flavor was clean with just the right balance of smoke and sweet. Sweet you ask? I knew you would! Turns out, this bacon is dry cured with salt and brown sugar for 21 days, then smoked with applewood for 12 hours. Absolute bacon heaven is what it tastes like. (Warning: foodie bliss alert!) When we received our first case of retail packages, I, along with Dave held it up in awe. I took it one step further by hugging the package and jumping up and down. I can’t help it…it was a beautiful thing. Some girls twirl around in dresses…I hug bacon.
So back to this morning:
I re-told Matty the aforementioned story and we both decided that I should pick some up along with a loaf of ciabatta for breakfast. So I quickly headed to the store and back and proceeded to cook some up. I have to say, it was really hard not to cook all the slices but I’m glad I only cooked a total of 4 slices, two for Matty and two for me. The rest we’ll savor on Tuesday morning. =)
And as it should be, we also fried a few of our chickens’ eggs in the bacon fat…
I also ended up toasting slices of ciabatta in the rendered bacon goodness…
Needless to say it was a delicious breakfast. We had a bacon avocado (yes, there’s a variety called the bacon) with kosher salt to use as a shmear on the toasted ciabatta. The bacon avocado itself has more of a fruity flavor compared to hass or fuerte. I can’t wait to have more of that bacon already!
