My sister notified me that one of the few remaining local rags was asking for some sort of submissions covering recipes, stories and some kind of fantasies involving bacon. I got an auto-response that the editor is on vacation till the 4th so I was either too late or way to early, but what follows was my submission.
The noble swine has given the world a plethora of culinary treats, from the divine, year-long cured Jamón ibérico of Spain to the vinegary tang of a fresh jar of pickled pigs feet. But of all of delectable dishes and curious cuts that your average pig offers, nothing can beat the cured and brined belly we know affectionately as bacon. (more…)