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 selection of bacon bits—filled with enjoyable proof, recipes, heritage, and smoked porcine worship. The Memphis advertisement Appeal says, “If you may make it to the tip of this e-book with out yearning only a style of the savory stuff, then you’re most likely the world’s most powerful vegetarian.” Adoring, wonderful, and informative—sizzling with Lauer’s infectious ardour for her mouthwatering subject—Bacon is the following neatest thing to bacon wrapped in bacon.
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Extra info for Bacon: A Love Story - A Salty Survey of Everybody's Favorite Meat
Some froze, some made it. ” Then the hog farming business began to change and when the sows looked like they were about to have babies, Steve would bring them in and put them in pens. That way they got more piglets out of the sow and had more to sell. But just when the Wesleys thought they had things figured out, the hog farming business changed yet again. The sows were kept in pens until they were impregnated, at which point they were moved to crates so they wouldn’t crush the piglets after giving birth.
A SALTY SOLUTION Regardless of where you live and what your bacon looks like, the curing process is the underlying concept that unites bacon around the world. Not all bacon is smoked, but almost all bacon is cured one way or another. And the curing process makes the meat more receptive to the smoking process. Can you imagine if our ancestors had never figured out that salt is the perfect curing agent? Can you imagine a world without bacon? It’s sad to even contemplate. We should make a toast to salt and our super-great-grandparents every time we lift a juicy strip of bacon to our lips.
It’s easier to put on a pound of lean than a pound of fat. The pigs are raised this way because the average consumer wants bacon to be leaner with less fat. But these changes have resulted in an animal that would no longer survive out in the straw pile, the way pigs were raised fifty years ago. Because the pigs are so lean, they have no fat or cover on them to keep warm. These sows and boars could never live outside; to accommodate their need for a warmer climate (and because a trip to Miami is out of the question), barns are now temperature-controlled.
Bacon: A Love Story - A Salty Survey of Everybody's Favorite Meat by Heather Lauer