The Golden Age of Bacon

Posted on December 13, 2006 

The Golden Age of Bacon

We are living in the Golden Age of Bacon.

Never have so many wondrous varieties of bacon graced our table. Applewood smoked, hickory smoked, maple smoked, corncob smoked, dry cured, salt cured, sugar cured, brown-sugar cured, honey cured, molasses cured, peppered, peamealed, cottage bacon, cinnamon bacon, bourbon-vanilla bacon, wild boar bacon, pancetta. Not to mention all the bacon wannabes made from turkey, beef, duck and the like.

Flip through almost any of the holiday-season gourmet wish books, and you’ll find bacon. Here, in Zingerman’s Just in Catalog for Food Lovers, is “Bacon by the Month,” September-to-April deliveries of Nueske’s Applewood Smoked, and Arkansas Peppered, and Irish Back Bacon, and such. Or check out the foodie Web sites. At there’s the “Bacon of the Month,” a whole year of Williams FatBack, Dan Philips Secret Special Cure Bacon, Benton’s Bacon and others. The site has declared 2007 the year of the pig.


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