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Death Defying Foodies Go Wild For Pig

From the former news magazine, Time:

Makin’ Bacon: Foodies Are Going Hog Wild Over Pig

By Hilary Hylton

It started this spring. First there was the friend with the uncharacteristic dirty fingernails. Then that confident co-worker swept off the elevator, tossed her tresses and suddenly there was a faint whiff of wood smoke in the air. Something’s happening here, and as foodie bloggers know, it’s all about bacon.

Maybe it’s a recession-driven money saver, or maybe we just feel the need to get back in touch with what we eat, but Americans everywhere are discovering the pleasures of home-cured bacon. Culinary blogs are replete with homemade-bacon recipes, including how to make pancetta. Mario Batali’s recipe for guanciale, cured pig cheek, has gone viral. Leading the piggy parade is food writer Michael Ruhlman, who has challenged his blog readers to make a BLT from scratch – including homegrown lettuce and tomatoes and homemade bread – shoot a picture, submit it and win a prize: his latest book Ratio…

Sweeney, whose blog also celebrates the cocktail, has concocted an alcoholic homage to bacon, the BLTini – vodka shaken with tomato water (extracted from an heirloom tomato, of course), vermouth and a basil leaf posing as lettuce, garnished with a crispy bacon bite. And if you drink too many, you can cook up his recipe for braised pork belly, touted as a hangover cure.

"There is nothing bacon does not improve. Bacon is the new black," says Farr, whose charcuterie company produces 4505 Chicharrones, the pork snacks favored by several San Francisco bars and restaurants. "I have five vegan friends who close their eyes when they eat them and pretend they are potato chips," Farr says. "Bacon is the gateway meat."

As Farr and Griffiths see it, this passion for bacon is another manifestation of a growing movement to get in touch with our food – by planting it or raising it ourselves, and by eating local products secure in their sourcing – as well as a simple enthusiasm for the taste adventure. Just as Americans flocked to garden nurseries this spring to scoop up tomato plants and seeds, now they are sharing tips on where to find the best pork bellies…

Are they trying to tick off the Muslims (during Ramadan) or the CDC (during its swine flu panic)?

This article was posted by Steve Gilbert on Friday, August 28th, 2009. Comments are currently closed.

8 Responses to “Death Defying Foodies Go Wild For Pig”

  1. Confucius

    Nobody appreciates pork more than the Chinese (except perhaps the Jewish . . .when no one is looking). But a BLTini? That’s just gross.

  2. Colonel1961

    Mmmm. I love me some pig! Seriously, ya’ll come down here and have a shoulder (i.e., a Boston Butt) that’s been smoked for hours and hours and you’ll understand what the foodies are just now discovering. And it’s cheap!

    But, a BLTini ain’t gonna fly…

  3. proreason

    More evidence that the so-called morality of the left is nothing more than whatever fad is de rigeur at the moment.

    After all, eveything is relative, isn’t it?

    That’s the real morality.

    And conveniently, it seems to allow for Antoinetee excess for so many of the high brow moral elites who endlessly tell the rest of the world what to do.

  4. GetBackJack

    You likes the bacon? Then you owe it to yourself to try wild boar bacon. Or, wild boar anything. It’s fantastically good. Something the Health Nazis can’t control.

    Two other points – pork fat has half the cholesterol of butter. Health Nazis worry about our fat intake, but let me clue you in on a little secret. All American sold pork has had it’s natural fat bred out of it by pork producers being leaned on by the Health Nazis e.g. fat content. Our pork is hideous compared to real pork. You’ve probably never had real pork. In England I had me some Black Berkshire chops from a select herd untouched by modern times. The taste was out of this world. No wonder Prince Charles has his own private herd. (shhh, don’t tell the health nazis)

    Second point – so what? when it comes to fat. You need fat. You can’t live without fat. Better you should eat fat God made than fat made by food conglomerates, like hydrogenated fats to increase shelf life. If you’re worried about cholesterol – which is Health Nazi territory – get Oral EDTA, 625mg 3x a day with food. 45 days of that and my cholesterol was 150 with a 1/1 ratio of good cholesterol to bad cholesterol. That’s called perfect. Cost me under $20. And I eat all the fat I want.

    Stupid Nazis.

    • Colonel1961

      Had some tequila-marinated, grilled wild boar rib chops on Tuesday night at a tequila themed dinner (would you believe a tequila-infused gravlax appetizer?) wild boar is wonderful stuff! Will be on the lookout for Black Berkshire chops…

    • MinnesotaRush

      I love tequila-marinated anything.

      No tequila. Try vodka. Or bourbon. Or …..

      It’s all good.

  5. MinnesotaRush

    “All American sold pork has had it’s natural fat bred out of it by pork producers being leaned on by the Health Nazis…”

    Now tell me GetBackJack, was that pun intended? Very subtle. Very cute. :-)

  6. GetBackJack

    :-)




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