ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Pig Tails, Part 3: The Baconing

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The best part of getting a whole pig is getting all of the bacon. Most store-bought packages are the center of the belly with a mix of fat and meat. However, when you get the whole belly smoked, cured and sliced, some parts have more meat and less fat, and others are mainly fat with a little meat.

Both are wonderful. I have over 7 pounds. Of. Bacon. All from the same pig. If I had wanted, I could thaw each package and lovingly line it all back up into the primal belly.

On the first night having the pig at home, I had to cook some of the bacon. To stare into the eyes (belly?) of the beast and know my adversary, my friend, this porcine lover that I had brought to my chest freezer. (The pork barely fit. I had to say a prayer to the chest freezer fairy and put a weight on the lid to keep it all inside.)

The bacon is wonderful. Well cured and not over-smoked. The smokehouse did excellent work.

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