It's Bacon!
Jun. 23rd, 2010 06:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsanderson
Made in America: New Bacons Go to Market
By FLORENCE FABRICANT
Published: June 21, 2010
La Quercia of Norwalk, Iowa, has made its name curing pork from heritage breeds for Italian-style meats like prosciutto. This spring, Herb Eckhouse, an owner, started making his first American-style dry-cured, applewood smoked bacon. It’s quite smoky and very rich, thanks to a high proportion of fat to streaks of lean. Slices should be cooked over moderate heat because the fat has a fairly low smoke point. More
