Friday, August 1, 2014
This beautiful slab was found at 'Bud's Meats' in Penngrove California. Look at the meat to fat ratio. This is one meaty hunk of cured swine. The smoke is slight but present. Salt and sugar are in balance. The only fault I can find in this specimen is the rind is on. It may be a minor inconvenience but when removed you are also losing a sliver of possible smoke flavor. In my opinion: rind on is just plain wrong. The flavor is very meaty with porky goodness. This bacon makes Meat Adventures worthwhile.
Lately, we have been enjoying bacon, lettuce and tomato sandwiches. The tomato's are ripe and with the addition of this fantastic bacon, we have sandwich perfection. Today we are having some fun by making a bacon pizza. We bought some convenient tasty pizza dough from the Berkeley Bowl West. A quick sauce was made from our vine ripe tomato's. We partially cooked the bacon to ensure crispness before we placed them on sauced and three cheese assembled pie.. A quick trip to our ultra hot wood fired beehive oven and we were in business. This was a fun dinner.