As we type this we have two pork bellies on the smoker in the rear courtyard. We sourced them from a hog farmer out in Kenner and we know this man to be a careful steward of his pigs. We’ll report back once we get them cooled off and sliced.
A menu with five items: All bacon at Bacon On Bree restaurant http://www.timeslive.co.za/thetimes/2015/06/03/Ode-to-bacon-Pig-out-on-Bree-Street
Attention observant Muslims and Jews. There is now a bacon for y’all. Push your treif worries aside and get to eating http://www.newsinenglish.no/2015/06/22/norway-to-export-its-cured-mutton/
Misti Norris got her start in the world of charcuterie via her grandma teaching her how to make boudin. http://www.dallasobserver.com/restaurants/people-2015-misti-norris-works-on-the-cutting-edge-of-meat-7340995 now she’s an owner and a head chef.
Italian police took down a counterfeit ham operation run by Poles in Naples http://www.thelocal.it/20150629/italys-food-police-bust-polish-ham-scam
The thought of eating a biscuit with both peach jam and bacon on it fills us with revulsion. Still, Jim Myers has compiled a good list of where to find high quality bacon in Nashville http://www.tennessean.com/story/entertainment/2015/07/10/bacon/29925089/