Bacon has been all over the media lately and is popping up in some crazy places. I don’t pretend to understand the trend, but I can tell you where to find free-range bacon! Pederson’s Farms, from Hamilton, Texas, makes excellent hickory smoked uncured bacon that’s sold at Wheatsville (nice new expansion, btw), Whole Foods, and I think even Sun Harvest. Score! For anyone planning on making me bacon, I only like bacon when it’s super-crispy.
Below, a sampling of the ridiculous ways the bacon craze has manifested:
I’m a fan of Bacon Salt (not that I’ve ever tried it), because it started in 2007–way ahead of the trend–and has zero calories! but still makes everything you put it on taste like bacon. Mmmmm. Sold at area HEBs!
Calorie-laden versions of bacon-infused dishes include:
Bacon-chocolate toffee-type concoction and bacon-and-peanut-butter cupcakes from Chicago bakery The Bleeding Heart Bakery are purely ridiculous. Click through to the bakery’s site for even more pictures of ridiculous cupcake combos.
It’s making its way into jewelry? At least some at-home crafter was smart enough to jump on this trend and put up an Etsy shop for her bacon bracelets:
Is this the monstrosity that started the trend?
And lastly, the blog post that inspired my own: a recap of the Kevin Bacon Bacon Bacon Fest at Alam Drafthouse. Read it here.
1 comment for “Why so much bacon?”