lsanderson: (Default)
lsanderson ([personal profile] lsanderson) wrote2010-06-23 06:27 am
  • Add Memory
  • Share This Entry

It's Bacon!


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
  • Add Memory
  • Share This Entry
(0 comments)

Post a comment in response:

(will be screened)
(will be screened if not on Access List)
(will be screened if not on Access List)
If you don't have an account you can create one now.
HTML doesn't work in the subject.
More info about formatting
 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.