Its all about the bacon! Everything is better with Bacon! In the words of Vince from Pulp fiction….”Bacon is good” and it is.
At my restaurant, Morris Tap and Grill we offer a weekly special menu using bacon, here’s a sample of the TASTE of BACON Menu;
Taste the Bacon
Buffalo Chicken and Bacon Dip 9
Served with Tortilla Crisps
Stuffed Bacon and Pork Meatball 23
A Blend of Ground Beef and Pork Meatball stuffed with Spinach,
Braised Slab Bacon, Fontina and Wild Mushroom sauce
Surf and Turf 24
Bacon Wrapped Garlic Shrimp and Flat Iron Steak
With Wild Mushroom Risotto
Bacon Dessert 7
Bacon and Caramel Mousse with White Chocolate
The love for bacon has been routed deep into our DNA I believe, or at least mine. I believe the saltiness and the texture really compliment EVERYTHING. Appetizers, Entrees and yes Desserts such as Brown Sugar Wrapped Caramel Marshmallow Dipped in Chocolate;
Or Brown Sugar Bacon and Chocolate Dipped Cheese Cake.
Bacon is so big….there is even a lardon truck.
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as “streaky”, “fatty”, or “American style” outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning “buttock”, “ham” or “side of bacon”, and cognate with the Old French bacon.
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
The main cuts of bacon are:
Side bacon comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian side bacon, smoked or aqua (unsmoked), with a strong flavor.
Middle bacon, from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.
Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States) comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.
Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
Jowl bacon is cured and smoked cheeks of pork.
Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback