Our latest curing project is converting this Fudge Family Farm bone-in pork belly into bacon

Two weeks ago we drove 430 miles to visit Henry Fudge at his Fudge Family Farms up in Madison, Alabama.

We make the drive a couple times a year to purchase pork harvested from his drove of purebred Duroc hogs.

Since 1971 the old pig farmer has authored an intense breeding program that has resulted in his having the finest pork being produced in the U.S.

Don’t take our word for it. Visit any of the fine dining restaurants in the Deep South, and be prepared to pay upwards of 40 bucks for a fat, expertly prepared pork chop.

We put a 9.67lb bone-in pork belly in the cure two days ago and will have a fat slab of bacon ready in about two weeks. On to the news:

Few things are as exciting as visiting a slaughterhouse. Languedoc Lozére Viande – which was created in 1993, is a major producer of butchered meat for the great nation of France. €27.88 million worth of meat is turned over annually at the concern. Take a look at the operation: more

Writing the Modern Love column in the New York Times, Catherine Down weaves a tale of charcuterie, hope, love and loss. It’s compelling. more

It’s ham buying season. Here’s our guide more

The Kentucky State Fair began its annual country ham competition in 1964. 16 companies have won since that year but only six remain in operation. Steve Coomes breaks it down more

A big Duroc hog enjoys breakfast at Henry Fudge’s farm in Madisonville, Alabama

Would you pay right at $149k a pound for a genuine Kentucky country ham? The biggest ham auction in the USA takes place in Louisville, Kentucky in August each year to kick off the Kentucky State Fair.

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Davila’s Barbecue in Seguin Texas

We’re running low on bacon. Anytime that starts to happen the crew gets anxious. The last time we ran low was back in the winter so we did what any cooking team would do: we drove the 894 mile round trip up to Madison, Alabama to pick up a pork belly from old-timey hog man Henry Fudge. Continue Reading