Baconnaissance/Baconessence

 Small comfort, I know. A Bacon Bandaid boo boo strip can only do so much.

• One more post about bacon and I will have to change the name of this blog to the Pig ‘n Counter. 
• Attempting to comfort Dan Whipps, recent recipient of Cheese-of-the-Month as a nuptial gift, lamenting he was yet in need of Bacon-of-the-Month Club, I suggested Bacon Salt. Not that I have ever had it. Just a thought. Dan sez, ” You know, somebody was just talking to me about Bacon Salt. They said it was TERRIBLE. They used it once and threw it away. I’ll stick with the real thing.”
• I recently posted about Bacon Salt under The Salt Special. Had not tasted it, but thought it might be good on an egg sandwich. On second thought…I’ll take Dan’s word for it. 
• Joanna Preuss, author of Seduced By Bacon,  recently visited Lynn Rosetto Casper on her radio show, The Splendid Table. While at the mic Joanne mentioned three top-of-the-line bacon makers in the US, Nueske’s, from my home state of Wisconsin, among them.
• Better Cured Meat Begins On the Hoof at Home
• OR At Home On the Hoof, cause they roam at home, and are free to roam, and free to get FAT. And that is what makes a nice pig, if you are thinking about a pig as something nice to eat.
• I would like to get my cook’s hands on some good old-fashioned pork. It seems not that long ago that pork was lovely braised OR grilled, cause it was so moist, and juicy, and, yes! fatty. Lean, mean, white, pristine…..does not a good chop make. Boneless skinless chicken breasts are to the-other-white-meat pork loins are to textured vegetable protein. Blech, splect, yechtch. Let them eat acorns!
• Oh look! Your own pig from Wooly Pigs, or from La Quercia’s Acorn Edition (718-842-8700, you will need $3285.00 before they will even crack the barn door to you, whoa)  to cook or cure any way you you like. Some pork, some salt, a little dry curing, some sandwich fulcrum!