Pigs get a bad rap. Really.
When we see someone eating more than what we think is their fair share, what do we call them? A pig.
Is that fair to the pig. Probably not. Unlike cows, pigs don’t over eat.
Maybe we should give the pigs a break? Or at least allow some bonus points for the good that pigs do. . . like give us delicious pork belly fat. Would a BLT be a BLT without the B? No way! And that turkey bacon stuff? Seriously? I’ve never seen enough belly fat on a turkey that could be dry cured for anything!
What single food item is responsible for bringing back more vegetarians from the brink? (We’re only talking about those that select the vegetarian lifestyle by choice, not those forced into it because of health or dietary restrictions.) Nine times out of ten, the response is BACON!
And so, without further ado, we introduce to you some of the finest bacon to cross paths with our palette in more than 20 years! This bacon was cured with a blend of smoked and unsmoked sea salt along with some maple sugar. Left to cure for about 10 days and then it made it’s way to smokerville. Just a few hours playing in the thick cloud of burnt wood deliciousness and the flavor profile was complete. The only question left was what to do with it.
No question at all really. The best place to let good bacon shine? A BLT! And boy did it ever. Just the right amount of saltiness, incredibly smoky without being overbearing. Everything that bacon should be and more. As an aside, we did use a pinch of Hawaiian Red on the tomato slice and lightly, lightly mayo’d one side of the sandwich. We also recommend a few slices of avocado if you have some around! For those of you with gluten issues, we also served a breadless “wrap” style BLT!
I had three sandwiches. No sooner was I finished with those delicious morsels and I was off on my way to try to procure more. . .at 8:30 at night. If you can find good quality bacon do yourself a favor. Splurge! It’s worth EVERY. . .
penny dollar. (No, it won’t be cheap! But nothing good ever is.)
Someone recently told me that store bought bacon will do in a pinch. That may be true, but I’ve recently come to the conclusion that I don’t want to find myself in a pinch! Ever. Thank you Mr. Zach Garcia for a truly wonderful bacon experience.
If you were to call me a pig for eating more than my fair share of that incredible bacon, I’m pretty sure I wouldn’t be offended. And I’d make sure to send an apology note to the pig’s family. (Or at least a request to work on eating a bit more than their fair share.) I think belly fat is great. . . on pigs. Please let me know how I can get some more!