Sunday, March 30, 2008

Not just fruit and veg any more...

When talking about fresh and local foods, usually the mind calls forth images of farmland, vineyards, orchards, and farmer's markets growing, selling and offering fresh produce. Green beans, cherries, pears, potatoes, ears of corn—that's what we think of.

Most people don't think of bacon. But I'm here to tell you, that's a mistake.

Fresh, local bacon

There's a growing trend to take fresh, locally grown meat as well as fruits and vegetables. For years we've partnered with our longtime friend Jeff Zurschmeide, who typically farms a small number of pigs every year. We chip in for the feed, buy the pig in spring, and in fall when it's a suitable size we pay for the mobile butcher to come and, er, prepare it to go to be dressed, cut and packaged by Shy Ann Meats.

Last year, Jeff's time was taken up with his book and magazine to do quite as much pig-rearing as usual. So he arranged to contract with the 2007 Clackamas County Fair winner and acquire the prize-winning pig, Homer, for us from the young 4H club member who raised a pig for the fair.

The net result, as with past years, is the best bacon I've ever tasted. This is the thick-cut, standard cure bacon, lightly smoked and moderately salty. Their hams are even better, and even the non-smoked meats (pork roasts, chops, ribs, and the like) are flavorful, lean, and best of all, grown by our friends and neighbors, in small lots that allow for careful tending and attention.

Tonight's bacon went into a dish, brussels sprouts parboiled and then finished in crispy bacon. I'll post more recipes, but take it from me, the bacon here tastes as good as it looks: lean, flavorful, and real.

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