2009 Brings a New Trend in Bacon
Pork bacon won the trendiest ingredient of the year for 2008, but now that we are in a whole new year, pork bacon is so passé. Welcome to 2009. It’s a new year, and with it comes a new trend and a new type of bacon – lamb bacon (a.k.a. lamb belly):
Cured lamb belly is showing up on menus all over, cozying up to eggs at breakfast and standing in for its porcine counterpart in wintry dinners. Because it has a lower fat, lamb bacon doesn’t crisp up as well as pork. But chefs like its meaty texture and the rich, gamey flavor it adds to hearty winter dishes.
Looks and sounds delicious, but I think the crisp of pork bacon is my favorite part of eating bacon. If one of your New Year’s resolutions is to try to eat healthier, however, lamb bacon might be the way to go. If you’re in the New York area and want a little taste, try: Boqueria, where my friend tasted (and raved about) the delicious lamb bacon sandwich.
**Thanks to Alex for the tip!
