By Heather Lauer
“[A] paean to pork.”
A love letter to the “best meat ever,” Bacon, by unabashed bacon fanatic Heather Lauer, is a wondrous number of bacon bits—filled with enjoyable evidence, recipes, historical past, and smoked porcine worship. The Memphis advertisement Appeal says, “If you may make it to the top of this ebook with out yearning only a flavor of the savory stuff, then you’re most likely the world’s most powerful vegetarian.” Adoring, wonderful, and informative—sizzling with Lauer’s infectious ardour for her mouthwatering subject—Bacon is the following smartest thing to bacon wrapped in bacon.
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Additional info for Bacon: A Love Story - A Salty Survey of Everybody's Favorite Meat
What was once a survival tactic is now a passion for many people. These days bacon is available in a variety of flavors, and consumers have more options available to them than ever before. Some people are satisfied with the choices at their local supermarket. Others will travel long distances or pay shipping fees to acquire their favorite bacon, like groupies following their favorite rock band on a cross-country tour. Several companies are building a name for themselves as purveyors of specialty bacons, and the popularity of artisanal bacons is increasing exponentially as more and more people are exposed to these flavorful and unique products.
In addition to the major producers, there are countless independent producers who sell their artisanal bacons through specialty stores, at farmers’ markets, and over the Internet. Most small producers are relatively unknown to the general public, yet they create some of the best bacon available today. Some producers even have a cult-like following of chefs and consumers who crave bacon the way it is meant to be cured—with a lot of love and attention to detail that can’t be easily replicated in a factory.
PART I BACON 101 CHAPTER 1 ON THE EIGHTH DAY, GOD CREATED BACON “Whenever I’m at a brunch buffet and they have that big metal tray filled with the 4,000 pieces of bacon, I always think, ‘If I was here by myself…I would eat only bacon. ’” —COMEDIAN JIM GAFFIGAN MOST OF US take for granted that bacon can be readily purchased from grocery stores and butchers all over the world. Or that it can always be found in abundance at your neighborhood Eat-O-Rama (our love of trough-like eating is yet one of the many things humans and pigs have in common).