By Heather Lauer
“[A] paean to pork.”
A love letter to the “best meat ever,” Bacon, by unabashed bacon fanatic Heather Lauer, is a wondrous choice of bacon bits—filled with enjoyable evidence, recipes, heritage, and smoked porcine worship. The Memphis advertisement Appeal says, “If you may make it to the top of this e-book with no yearning only a style of the savory stuff, then you’re most likely the world’s most powerful vegetarian.” Adoring, enjoyable, and informative—sizzling with Lauer’s infectious ardour for her mouthwatering subject—Bacon is the following smartest thing to bacon wrapped in bacon.
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Additional info for Bacon: A Love Story - A Salty Survey of Everybody's Favorite Meat
And from that point on, the humble pig accompanied humans on their journeys around the globe. Domesticated pigs were so popular during the Middle Ages that they wandered free through the streets of Europe. This wasn’t an entirely bad thing, as the pigs helped with rubbish control, but it was also problematic because those peripatetic porkers often hung out in parts of the city where they weren’t so welcome. In 1131, Prince Philip, son of Louis VI of France, was killed when his horse threw him after being startled by a stray pig.
S. pork industry is the second largest in the world, tied with Denmark behind Canada. Traditionally the most common swine breeds raised on American farms were Yorkshire, Berkshire, Hampshire, Chester White, Poland China, Duroc, Spotted, and Landrace. But in recent years, companies specializing in swine genetics have merged the best of the top breeds to create hybrid pigs for large-scale producers. The result: Super Pig. These Super Pigs are less prone to disease, produce more pigs per litter, and result in a more consistent product to deliver to consumers.
Hot smoking is actually cooking meat over a fire, typically for purposes of consuming the meat immediately after it is done. If you’ve barbecued a delicious bacon-wrapped steak on an outdoor grill, then you’re a hot smokin’ pro. But how in the world can something be cold-smoked over a hot fire? Cold smoking might not be as familiar to the average person, but this is the all-important process used to smoke bacon. Cold smoking is done over several hours or days, and the food being smoked is only subjected to the smoke from the fire, not the actual fire.