This Week in Bacon

Posted by Baylen on Feb. 29, 2008

dartbacon-1.jpgCelebrate National Pig Day tomorrow with Wild Boar Bacon from the wonderful folks at D’Artagnan.

Perfect for breakfast, lunch, or dinner. (Talk about great bacon-cheese burgers!) This bacon is cut from the bellies of free-range Wild Boar. You’ll find the flavor full-bodied without being “gamey.” A great gift, especially when combined with D’Artagnan Duck Bacon. After all its boar, not boring!

More on tomorrow’s holiday from us and from Epicurious.

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  • Jackson
    My buddy and I have a fantasy of going to Alabama one of these years to hunt feral pigs. Preferably with atlatls.

    I just discovered Vermont Smoke and Cure: thick-sliced bacon cured in maple syrup. Makes a thick glaze in the pan when you cook it, which I then use to scramble my eggs. Holy frijoles it's good.
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