This Week in the Kitchen: Bacon Tasting

And on while on the subject of BACON (because we know that’s what you’re thinking about), during our last weekly lunch at the Heritage headquarters the team feasted on five varieties of bacon. We cooked up maple cured bacon, apple wood smoked bacon, cherry wood smoked bacon, and spicy habanero bacon.

Two of the bacons were from Tender Belly. One was quite lovable and delicious. The Maple Uncured Bacon was deeply satisfying – and archetype of chew and sweet smoke. The other was more interesting than enjoyable, but sometimes you have to take risks to reach new territory.

Three of the Bacons we sampled were from the iconic Nueske’s Smokehouse. Their Applewood Smoked bacon was a smokey classic – a direct nod to southern bacon styles.

By the end our faces were greasy and our bellies were satisfied. BLT’s abounded. We know which bacon would make their way into our next bacon subscriptions and quite possibly the bacon samplers.


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