How many of us think bacon is just bacon?
From including bacon on the week’s grocery list; enjoying the smell of bacon cooking; or simply ordering bacon as our breakfast meat from the local diner or cafeteria… How many of us consider there are several types of bacon for our morning delight? Last fall, we came upon a local farm offering free range eggs, chicken, organic produce and to my surprise hogs.
“Our” farmer, Chef Marc explained the various cuts of bacon he offers with a promise of delicious meat products for the spring. We have not been disappointed enjoying flavorful sausages, pork chops, steaks and yes, bacon… oh bacon. Three delicious cuts from his Red Wattle livestock include lightly salted and smoked bacon:
- Jowl Bacon (Pork cheeks)
- Cottage Bacon (Shoulder… or sometimes the back of a pig)
- Belly Bacon (Not to be confused with pork belly)
There are numerous names for bacon. The cuts and curing process are unique from country to country… the origin dating back to (or before) the 16th century in England.
Thank you for spending a little time with me in my TINYKITCHEN today as we prep for a Mother’s Day Brunch to honor our veterans and their families temporarily residing at the Hines Fisher House. We strive even harder to create GREATTASTE in honoring the BIGHEARTS of our veterans and their families who have sacrificed much for freedom’s sake around the world.
© This article and photographs are the property of J. Faye Guider Productions. Feel free to ask me for permission to use my material or make requests, including for recipes, in the comments section. Thank you.
Happy Spring… Flowers from my gardens.