It is Sunday morning. We rise at the crack of dawn for the journey and experience of foraging through the Marin Farmers market. We go early to beat the crowds of politically correct Marinites and to visit with our friends Cookiecrumb and Cranky. This market has everything we need or want for our football themed meals later in the day. Today we found veal bacon from Rossotti farms. Let’s listen to what Rossotti farm has to say about their veal.
“We have returned to the historic traditions of veal production, starting with the selection of high quality meat producing breeds — Black Angus, Herford and Gelbvieh beef cattle.
Our calves are raised on certified organic open pastures alongside their grass-fed birth mothers. Their diet consists entirely of mother’s milk, clear water from natural coastal aquifers, and native local grasses and forage in a low stress environment. This results in a veal that is rose colored and intensely flavorful when compared to pallid commercially raised veal.
Our Pastured Veal is hormone and antibiotic free. All of our calves are born and raised on our family’s ranch on the Point Reyes Peninsula. As members of generational ranching families dedicated to sustainable animal husbandry practices and property management, we believe we produce the most humanely raised veal on the market today!”
Now that we all feel warm and fuzzy inside lets cook up a couple of rashers. Our trusty black iron vessel will be perfect for this task. . We do not have any information on the cure or the flavor of smoke so we will have to let our taste buds be our guide. . The first thing we notice is the deep rose color. This bacon is very lean so we use a tiny bit of oil in the pan to help it along. “Drum roll please!” Possibly because this bacon was so lean, it did not crisp like traditional pork bacon. We bit into this young Herford and got a jaw workout. Yes, it was very chewy. It had a pleasant beef taste. No smoke and no sweetness was the verdict. We are open to trying new things, but this product will be passed by next Sunday.