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Bring Home the Bacon!

April 12, 2012
By

I’ve never met anyone who didn’t like bacon.

Oddly, I don’t care for eating strips of bacon, fried or baked. Instead, it’s my go-to ingredient to kick up otherwise pretty ordinary dishes. It’s killer in the chopped turkey salad from Pronto in Royal Oak that I’ve replicated in my kitchen – sliced iceberg lettuce, smoked turkey breast, chopped Roma tomatoes, shredded sharp Cheddar cheese, Hidden Valley Ranch dressing (there is NO substitute!), and crumbled bits of bacon. If you think real men don’t eat quiche, then try making it with bacon, scallions and Cambozola cheese. (It’s a cross between Camembert and Gorgonzola. It’s not obnoxiously sharp like most blue cheeses and the softness of the cheese melts like butt-ahh.) I’m not a big fan of Burger King, but its test marketing a bacon sundae in some of its Nashville restaurants. It may warrant a road trip.

If you can’t or don’t like to cook, you can always dazzle your friends with these bacon facts …

More than 2 billion pounds (equal to 32 billion slices) of bacon is produced in the U.S. each year.

Who in the world is eating all that bacon? The average American family eats 17.9 pounds of bacon each year. Denmark consumes the most bacon.

The Chinese began salting pork bellies as early as 1500 B.C.

Bacon bits (the artificial kind) are actually vegetarian.

Pork bellies have been traded on the Chicago Mercantile Exchange since 1961. The unit of trading is 20 tons.

Seventy percent of all bacon in the U.S. is consumed at breakfast. (I think I consume the other 30%!) Bacon and eggs are eaten together 71% of the time.

A 250-pound pig yields about 23 pounds of bacon.

BLT’s (bacon, lettuce and tomato sandwiches) became popular after World War II when supermarkets expanded, making fresh lettuce and tomatoes available year-round.

A survey conducted by Maple Leaf Foods found that 43% of respondents would rather have bacon than sex (I won’t go that far. I assume that 43% is doing it wrong.) and 23% of men reported bacon as their favorite fragrance. And, yes, bacon actually was a fragrance. John Fargginay, a French butcher, created Bacon Cologne in 1920.

Choline, a micronutrient found in pork products like bacon, could actually boost the intelligence of unborn children.

The word “bacon” dates back to the late 1500’s. in Middle English, “bacoun” referred to all pork products. During the 17th century, “bacon” referred only to cured pork.

Bacon has a patron saint: St. Anthony the Abbot (AKA St. Anthony the Great).

Amen!

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One Response to Bring Home the Bacon!

  1. Blake Mcdermond on April 21, 2013 at 12:46 pm

    Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.”

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