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Makin' Bacon | by cinnachick
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Makin' Bacon

I followed the recipe for making bacon from pork belly from Charcuterie and I have no regrets. It did come out a bit saltier than I would have liked, but the solution is to just boil the bacon in water for a few minutes before frying it. The flavor, despite the saltiness, is some of the best bacon, if not the best bacon I've ever had. It made my cry it was so good. And it is pretty, too.

 

The pork belly was purchased as part of 1/2 of a pig raised by Slagel Farms. The purchase, butchering, etc. was done through Butcher & Larder. It cost us about $4 a pound for the pork and it is great so far. Far more to come. Far more.

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Taken on January 22, 2012