Whose bacon’s better?
Posted by Michael on Friday, 27 March 2009
A while back, Jay mentioned an article from Edible San Francisco about the merits of Bay Area pork vs. Iowa pork. Well, now’s your chance to put fat in the fryer, so to speak.
We just loaded up the Meat Co deli case with house-cured bacon made from Jim Neville’s Hampshire breed pork, from the Edna Valley. These pigs were raised just for us, so we’re suitably stoked. I know, I know, it’s not Bay Area pork, but cut me a little slack here. It’s still California pork, which is actually fairly rare. There’s a general consensus that you really just can’t raise tasty pigs in California, which is totally bunk in my opinion. But don’t take my word for it, see for yourself.
In addition to the Hampshire bacon, we’ve also got house-cured Berkshire breed bacon, from Kelly Biensen’s farm in State Center, IA. Both bellies were cured in the same manner, using the Linkery bacon recipe. Let me know which you prefer. I’ll keep score.
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