I’ve never heard of it before, but apparently Bacon Connoisseurs Week is coming up from the 18th of this month. Sounds a great week to me, as rather partial to bacon, and other cured meats. I’ve struggled a bit to find any events listed, but perhaps I’m just a little too early. If you wanted to be organised and have your own bacon or charcuterie ready for next year, then maybe some reading matter might inspire you.
Though I imagine the first instruction might say “first get your pig”. So I’ve included a couple that are just about cooking with the stuff.
Fifty Shades of Bacon – ok, just including this so we can all groan at the bandwagon leap here. I’ve included it in case you need a “novelty” gift. I mean seriously, the chapters are called Foreplay, Afternoon Delight and Multiple Orgasms. I loathe it, but could send it to someone not really on my gift giving list.
Manual of a Traditional Bacon Curer – I’ve written about this book before, as Maynard Davies is a bit of a legend in curing circles. If you’re going it alone, then this covers it all from bacon to haggis, and even how to design your smokehouse. About as opposite the first title as it’s possible to be.
Seduced by Bacon:Recipes and Lore About America’s Favorite Indulgence – not as naff as the first one, this has proper chapter titles, like Breakfast & Baked Goods, Sandwiches and Desserts, so more likely to get this out and use it. And who could resist a book with recipes such as Pecan Waffles with Caramel Bacon Sauce.
Ham: An Obsession with the Hindquarter – this really is for the keen ones, and covers everything from pork joints, to wet and dry cures, from the old world and the new. It helpfully also covers taking hams through airport security. It’s an American book, so maybe that’s a big consideration. I’d be more interested in the different glaze and rub recipes.
Salt Sugar Smoke – whilst not entirely devoted to meat, I’ve heard really good things about this book from people who’ve bought it and used it. Covering smoking and curing, not to mention preserving (as in jams), pork is covered but sure there will be plenty of inspiration, not to mention accompaniments to keep your tastebuds interested.
So, after indulging in pies this week, you’ve got a week’s break and then can freely induldge in great bacon. I can defnitely see bacon sandwiches in my future! How about you?